- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
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4/1/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Equipment in poor repair. salad Bar Cooler, Corrective action Taken.Iced the product down and, called the Mechanic.
- Basic - Hood soiled with accumulated grease. Right part of the Grill. Operator notified the Hood cleaning Contractor.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Salad Bar: Salad Dressing 46°F, Chicken Salad 46°F, Crab Salad 46°F, Cheese 46°F, Operator took Corrective Action, Iced the Product Down, Mechanic showed up at the end of my Inspection.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Bag of Ice. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Employee drinks in WIC **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Dish Washer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45°F, Cut Tomatoes 46°F, Sliced Turkey 46°F, Ham 46°F, Dressings 45°F Corrective action taken.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed in brown sugar and beans in WIC
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on dish storage shelf.
- Basic - Equipment in poor repair. Observed salad bar not maintaining 41?f or colder of PHF/TCS foods, cheese 44?f, operator will use time as a control and will have maintenance.
- Basic - Food stored in a location that is exposed to splash/dust. Observed potatoes stored under dish storage exposed to water run off.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed 0 ppm, operator using sink with sanitizer **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken over raw pork. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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. Observed meats at 43?, operator lowered unit temperature to comply. **Corrected On-Site**
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4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Kitchen, waitress station reach in coolers.
- Critical - No thermometer provided to measure temperature of food product.
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12/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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