- Critical - Establishment operating without a current Hotel and Restaurant license. greater than 60 DAYS.
- Critical - Hand wash sink lacking proper hand drying provisions. # 1.
- Critical - Hand wash sink lacking proper hand drying provisions. # 2.
- Critical - Hand wash sink lacking proper hand drying provisions. # 3.
- Critical - Handwashing cleanser lacking at handwashing lavatory. # 1.
- Critical - Handwashing cleanser lacking at handwashing lavatory. # 2.
- Critical - Handwashing cleanser lacking at handwashing lavatory. # 3
- Critical - Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor. ONIONS.
- Critical - Observed handwash sink used for purposes other than handwashing. WIPING CLOTH STORAGE.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW EGGS STORED NEXT TO BREAD.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BRISKET# 1.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BRISKET# 2
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BRISKET# 3.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN# 1.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN# 2.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN# 3.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK# 1.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK# 2.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIBS# 1.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RIBS# 2
- Critical - Observed potentially hazardous food thawed at room temperature. BEEF.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN# 3.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ALL COOKED FOODS, NOTHING DATED.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BRISKET# 1.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BRISKET# 2
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BRISKET# 3.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BRISKET# 4.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN# 1.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK# 1.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK# 2.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RIBS# 1.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RIBS# 2.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. bCHICKEN# 2.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). CHICKEN, PORK, BRISKET, RIBS.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/10/2012 | Routine - Food | Administrative complaint recommended |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. WHERE WALK IN WAS INSTALLED.
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11/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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