- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in a pan of water in three compartment sink.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Storage shelves with rust that has pitted the surface.
- Basic - Wood food-contact surface not properly sealed. Storage shelf.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried plantains 45-47° f, yellow rice 46-48° f, potato salad 45-48° f, cooked chicken kabobs 44-50° f, smoked sausage 45-50° f, cooked chicken 45-50° f.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All TCS food in beige two door, Whirlpool refrigerator temperatures ranges from 41-50° f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 120-128° f, Jamaican beef patties 116-125° f
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Hot dogs.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pans.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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10/02/2014 | Routine - Food | Warning Issued |
- Basic - Leaking pipe at plumbing fixture. Three compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Empanadas 84-94° f, Jamaican Patties 93° f, scrambled eggs 112° f, ham fried rice 125° f
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar, rice containers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. St the coffee table.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Open bag of ice and cups of ice in reach in freezer.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the trash then touched food containers and food service at the front counter but didn't change gloves.
- Intermediate - Employee used handwash sink as a dump sink. Food residue in sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. By three compartment sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bathrooms.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment 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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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Uncleanable knife block in use to store knives.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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3/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed toxic item improperly stored. Corrected On Site.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 06/27/12.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 06/27/12.
- Observed unnecessary items on the premise.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza- Corrective action - Reheated
- Critical - Working containers of food removed from original container not identified by common name. Sugar
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4/27/2012 | Routine - Food | Warning Issued |
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