Basic - Clean cups/glasses not properly air dried - wet nesting. Containers in dish storage area
Basic - Old labels stuck to food containers after cleaning.
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No quat test kit for 3 compartment sink
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. In hand wash sink next to 3 compartment sink **Corrected On-Site**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Found in 85°f next to 3 compartment sink. Chef calked in service request . Use hand wash sink next to 2 compartment sink until other hand wash sink hot water temperature maintain 100°f. **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
11/04/2014
Routine - Food
Inspection Completed - No Further Action
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In employee bathrooms found in 82° f Rechecked found in 100°f **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. In employee bathrooms found in 82°f Rechecked found in 100 °f **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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