- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. At he callback inspection, observed the following temperatures for food stored in the walk-in cooler. Cooked meatballs 46, cooked pastrami 46-47°, cooked turkey breast 46°, tuna salad 47°, raw chicken breast 48°, raw cookie dough 45°, deli ham 46°. All the potentially hazardous foods were either placed into the walk-in freezer or a working reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. At the callback inspection, no employee could answer basic food temperature requirements or could correctly explain the proper way to set up a 3 compartment sink for ware washing.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At the callback inspection, proof for only 1 employee was provided. Employee Christin has been employed over 60 days, was working the day of the original inspection, and still has no proof of employee training.
- Intermediate - Slicer blade guard soiled with old food debris. Berkeley meat slicer. Observed the same at the callback inspection.
- 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. All Potentially hazardous foods were moved to another working cooler. Observed the same at the callback inspection.
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08/01/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the front counter.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. The plans submitted to plan review do match with the equipment present. Consulted with Plan Reviewer L Lang. He agreed to let the operator redraw and resubmit plans without holding up the licensing inspection. This was also approved by the D-2 manager, S Shapiro. Plans must be resubmitted within 48 hours.
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3/19/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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