- No Violations Were Observed
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10/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Ice scoop bin interior soiled. Washed in dish machine immediately Lids in dry storage of sugar and rice **Corrected On-Site** **Warning**
- Basic - Floor not cleaned when the least amount of food is exposed. In cook line **Warning**
- Basic - Ice scoop handle in contact with ice. In wait station . Washed and placed inside clean container **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooper used to scoop rice .changed water to hot water maintain 135°f or above **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooker **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. In walk in cooler found cooked ribs and cooked pork belly at 52°f .see stop sale **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. In walk in cooler raw meat and raw poultry found in 52°f **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. At time of inspection found cooked pork belly and cooked ribs at 52°f over 24 hours in walk in cooler not able to maintain 41°f or below **Warning**
- Intermediate - Encrusted material on can opener blade. Next to hand wash sink by dish area **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler cooked ribs .per manager was made Saturday **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At time of inspection found in 52°f **Warning**
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10/27/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Using plastic bowl to scoop flour
- Basic - Ceiling tile missing. In employee bathroom
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish storage shelving area
- Basic - Clean knives/utensils stored in crevices between equipment.in cook line between equipment **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. Placed in clean container **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over ready to eat salads in walk in cooler **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. In prep area next to dish machine **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler for ham and cheese **Corrected On-Site**
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. In front line between cooking equipment
- Basic - Ice scoop stored on top of dirty ice machine between uses. In prep area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimps in front line
- Basic - Wiping cloth sanitizing solution stored on the floor. In front line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken next to raw meat ,manager rearrange protein items in walk in cooler **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw steak found in 50°, in 2 doors flip top reach in cooler in cook line,lid left open for long period
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine found over 200 ppm in front line
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front line utensil **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front line **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must provide by next routine inspection
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in front bar **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. K-class in prep area
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
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