CHARCOALS STEAK & GRILL
13550 SW 120 ST #408
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/5/2024
High Priority
6
Intermediate
1
Basic
4
Total
11
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 98°F. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees located at preparation area next to reach in cooler/freezer.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved the sanitizer bucket over other bucket. Corrected On-Site
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken and raw pork stored over sweet plantains and ice cream at standing reach in freezer. Operator relocated the products. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw pork and raw fish at reach in cooler. Operator relocated the raw beef to the bottom of the reach in cooler. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken and raw beef stored over raw pork at reach in freezer located in front of three compartment sink. Operator relocated the products. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed vegetable (112 F - Hot Holding) at steam table. And sweet plantains (122 F - Hot Holding); garlic in oil (99 F - Hot Holding) at cook line. As per operator for less than two hours. Operator moved the garlic in oil to the grill to be reheated. Operator added hot water to reheat the vegetables. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine + 200 ppm). Operator added water to get 100 ppm. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed one new employee no food employee reporting agreement. Operator read and signed the document. Corrected On-Site
Food safety inspection conducted on 8/5/2024 revealed 11 total violations (6 high priority, 1 intermediate, 4 basic).
Inspection on 1/17/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/17/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at the cookline. Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed for the low boy unit opposite cookline. Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine strength at 0ppm. Operator set up 3 compartment sink and called service technician. **Corrective Action Taken** Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw pork then handled clean plates without changing gloves washing hands, employee corrected by washing hands changing gloves and return plate to be washed,rinsed and sanitized. Corrected On-Site Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. Warning
Food safety inspection conducted on 1/3/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 7/17/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl used to dispense bulk beans. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen and prep areas Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed in the prep unit. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by the ware washing area. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk-in cooler: cooked beans ,as per operator from yesterday (54F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler: cooked beans ,as per operator from yesterday (54F - Cold Holding)
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine strength at greater than 200 ppm. Operator diluted to 100ppm. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed red beans too deeply packed.
Food safety inspection conducted on 7/17/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).