- Basic - Accumulation of lime scale on the inside of the dishmachine.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated food debris. Water heater in kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Flour. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. In kitchen. **Warning**
- Basic - Hole in wall next to 3 compartment sink in kitchen. **Warning**
- Basic - Wall soiled with accumulated grease throughout kitchen. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Mussel. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. Soup in reach in cooler. **Warning**
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1/9/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Equipment and utensils not rinsed between washing and sanitizing.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Wall soiled with accumulated food debris. In kitchen
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Chicken and beef in reach in cooler **Corrected On-Site**
- Intermediate - Certified food manager fails to exhibit active managerial control as it related to employees follow proper sanitizer procedures.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Type of sanitizer establishment uses.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Setting up sanitizer in 3 compartment sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. SEAFOOD, FISH. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI, TALAPIA FOR CEVICHE. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. RAW MEAT ABOVE MAYONNAISE AND OTHER READY TO EAT FOODS IN REACH IN COOLER. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. FOOD STORAGE, SANITIZING EQUIPMENT. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. SANITIZING EQUIPMENT, FOOD STORAGE. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. **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. SHRIMP. NOTHING DATED. **Warning**
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4/19/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. **Corrected On-Site**
- Clean wiping cloth not properly stored.
- Critical - Handwashing cleanser lacking at handwashing lavatory. **Corrected On-Site**
- Critical - No handwashing sign provided at a handsink used by food employees. Bar area **Corrected On-Site**
- Observed clean equipment stored on floor. By hand washing sink
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical - Observed food stored on floor. Onions
- Observed gaskets/seals on cold holding unit in poor repair.Tall reach in cooler
- Observed grease accumulated under equipment.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in standing water.seafood
- Observed single-service articles improperly stored.
- Critical - Observed toxic item improperly stored. **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area. Flour
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.oil- flour- sugar
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink. HAND WASHING SINK IN KITCHEN.
- Critical - Hot water not provided/shut off at employee hand wash sink. HAND WASHING SINK IN THE BAR.
- Critical - Hot water not provided/shut off at employee hand wash sink. HAND WASHING SINK IN THE MEN BATHROOM.
- Critical - Hot water not provided/shut off at employee hand wash sink. HAND WASHING SINL
- Critical - Hot water not provided/shut off at employee hand wash sink.HAND WASHING SINK IN THE WOMEN BATH ROOM.
- Critical - Hot water not provided/shut off at employee hand wash sink.HAND WASING SINK IN THE FRONT BAR.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker mising at hose bibb.
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6/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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