- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Hot dogs in long terreach in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked chicken in long term reach in cooler
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Two samall reach in cooler
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Flour
- Shelves attache not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Aluminium shall be changed daily
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Small reach in cooler
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination. Straws
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. No handwashing sign provided at a handsink used by food employees. In bar area
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Critical. Observed toxic item stored by food. Insect killer
- Critical. Observed container of medicine improperly stored. Burn relief by flour
- Critical. Observed unlabeled spray bottle.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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. Pro
|
08/05/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Dive Bar, 3233 N Ocean Blvd, Fort Lauderdale, FL »