- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Paid via phone at time of inspection Confirmation number:137037882
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All 3 reach in coolers in storage area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup with water next to hand wash sink
- Basic - Employee with no hair restraint while engaging in food preparation.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In dry storage area coffee cup
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dry storage area
- Basic - Soiled reach-in cooler gaskets. 2 drawers reach in cooler in front counter
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee washing milk container and than serving the public.
- Critical - Observed handwash sink used for purposes other than handwashing. fiiling water for steamer.
- Critical - Observed soiled reach-in cooler gaskets. 1 door DELFIELD reach in cooler in front line.
- Critical - Observed soiled reach-in cooler gaskets. 2 door DELFIELD reach in cooler in front line .
- Critical - Observed soiled reach-in cooler gaskets. in 2 door reach in cooler front line under TURBO CHEF
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - observed chicken and beef pies, ham and cheese parfai 2 fahrenheit above 41 fahrenheit.
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6/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions as it relate to sanitize strength .
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - Lack of use of chemical test kit 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. Pro This violation must be corrected by : 12/17/11.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef patties held at 117 degrees F Corrected On Site.
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10/17/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. in service areas
- Critical - Handwashing cleanser lacking at handwashing lavatory. in service areas
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. in service areas
- 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. Pro
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6/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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