Taps Restaurant Bar & Lounge, 330 Sw 2 St, Fort Lauderdale, FL - Restaurant inspection findings and violations

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Business Info

Name: TAPS RESTAURANT BAR & LOUNGE
Type: Permanent Food Service
Address: 330 Sw 2 St, Fort Lauderdale, FL 33312
License #: 1623453
Total inspections: 2
Last inspection: 07/02/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Covered waste receptacle not provided in women's bathroom. Observed in unisex bathroom in kitchen.
  • Basic - Exterior door has a gap at the threshold that opens to the outside. Observed in kitchen exit door.
  • Basic - Interior of microwave soiled with encrusted food debris. Operator cleaned. **Corrected On-Site**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Observed on cookline between flip top units.
  • Basic - Working containers of food removed from original container not identified by common name. Observed olive oil in spray bottle not labeled on cookline.
  • High Priority - Live, small flying insects in food preparation area. Observed on cookline.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed at Sandwich area guacamole 50°f, sour cream 50°, homemade salsa 50°, cheese 50°, Due to under carriage door left open for an extended period of time, after 15 minutes temperature was dropping.
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed in Small Flip top unit next to oven raw chicken 50°f, cooked shrimp 49°, gyro meat 50°, raw salmon 50° 4 hrs plus, Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder.
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Observed in Small Flip top unit next to oven raw chicken 50°f, cooked shrimp 49°, gyro meat 50°, raw salmon 50° 4 hrs plus, Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder.
  • Intermediate - Accumulation of debris in the interior of the ice machine.
  • Intermediate - No soap provided at handwash sink. Observed in men's bathroom.
 07/02/2014Routine - FoodInspection Completed - No Further Action
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. And no signs at all hand wash stations.
 1/29/2014Food-Licensing InspectionInspection Completed - No Further Action

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