Name: NELSON'S DINER
Type: Permanent Food Service
Address: 438 S Cypress Rd, Pompano Beach, FL 33060
License #: 1614789
Total inspections: 6
Last inspection: 08/23/2010
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at wait station at 68 degrees.Was put in reach-in cooler. Must use within 4 hours and discard at 4 hours. Corrected On Site.
Critical. Observed food being cooled by nonapproved method. ireach-in cooler with tight lid Corrected On Site.
Wash solution not clean. prewash
Wet wiping cloth not stored in sanitizing solution between uses.
Observed build-up of dust or dirt on nonfood-contact surface. A/C vent in kitchen
Observed build-up of dust or dirt on nonfood-contact surface. fan in dishwash area
Observed clean utensils/equipment stored in dirty drawers. under prep table on cookline
Observed grease accumulated under cooking equipment.
Critical. Observed unlabeled spray bottle. white liquid on cookline Corrected On Site.
Routine - Food
Inspection Completed - No Further Action
Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw beef over deli meats at TRUE refrigerator .
Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored in gap between table and cooler at cookline .
Routine - Food
Call Back - Complied
Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats
Critical. Potentially hazardous food held under time as a public health observed but no application has been submitted .
Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shell eggs next to biscuits at TRUE refrigerator .
Critical. Observed raw animal food stored over ready-to-eat food. raw beef over deli meats at TRUE refrigerator .
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at salt container .
In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored in gap between table and cooler at cookline .
Critical. Observed food employee touch bare body part then engage in food preparation without washing hands. employee rolled shirt sleeves then engaged in food preparation without washing hands. Corrected On Site. handswashed, new gloves used.
Observed employee with soiled apron.
Observed nonfood-grade containers used for food storage. buscuits stored on non food grade bags at TRUE refrigerator .
Critical. Observed soil residue in storage containers. in dry storage shelving
Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. TRUE freezer
Observed build-up of dust or dirt on nonfood-contact surface. top of water heater .
Observed gaskets with slimy/mold-like build-up. at produce storage cooler.
Observed reuse of single-service articles. reuse of butter containers to store chicken salad
Observed floor and wall junctures not coved. by back door.
Observed wall soiled with accumulated dust. by TRUE cooler.
Observed attached equipment soiled with accumulated dust. hood.
Carbon dioxide/helium tanks not adequately secured.
Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 5/5/10.
Routine - Food
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Salads
Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Breakfast sausages
Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make up table cookline
Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Under towels at handsink front counter
Observed employee with no hair restraint.
Observed cutting board grooved/pitted and no longer cleanable. Cookline make up table
Critical. Observed buildup of slime in the interior of ice machine.
Critical. Observed soil buildup inside ice bin.
Critical. Observed encrusted material on can opener.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Can opener
Critical. Observed pesticide-emitting strip present in food prep area. By dishwasher landing and slicer