- High Priority - All potentially hazardous (time/temperature control for safety) food in hot holding held at less than 135 degrees Fahrenheit. Chicken and ribs . Food was rapidly re-heated.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Food was rapidly re-heated in the oven. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Food is not re-heated to 165°before placing into hold holding. Cooked chicken and ribs.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Baked potatoes were left out at room temperature. Potatoes were rapidly re-heated to 168°
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. Observed thermometer is not used to check the temperature of re-heated food before placed into hot hold.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated grease above the hot hold box.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats left out behind the front counter. Butter was placed into a reach-in cooler. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Observed baked potatoes left out at room temperature on the cook's line. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Portioned bags of cooked rice are stacked too high in the cook's line Bain Marie too properly maintain cold temperatures. Some of the rice was placed into the walk-in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Observed the cook put on gloves without washing hands first. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a scoop in soiled hot water in the steam table on the cook's line.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed that a sanitizer pail is being stored in the hand sink behind the front counter. **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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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. Under the kitchen hand wash sink.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. In steam table on the cooks line.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and ribs in the hot holding box.
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food contaminated by unsanitized equipment. See stop sale. Sheet pans of chicken wings stacked on top of each other with no protective barrier between them and one pan of riblets.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cooks line in water at 85° **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Cooked chicken wings.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored in a hand sink.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth in the handsink next to the cooks line. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand sink. Sanitizer pail in the front counter handsink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. next to the cooks line.
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging under the 3 compartment sink.
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8/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.form provided- shall be cooked 155? f and above until consumer advisory is printed and posted
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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 : 10/14/12.
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11/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- 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 : 10/14/12.
- Critical - Observed food employee handling support animal then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ribs at 48* F in reach in drawer-Corrective action bag of ice
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8/14/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef at 129* F- Corrective action- Increased thermostat greater than indicated ( 145* F) (not part of reheating/cooking process)
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Processed sauce at 90* F- Corrective action- Reheated on stove-
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Ribs Corrected On Site.
- Observed single-service articles improperly stored. By hand washing sink- Corrected On Site.
- Observed single-service items stored on floor. Cups Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Cooked ribs in walk in cooler Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Beef in hot holding- Corrective Action- Back on grill -
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- No copy of latest inspection report.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs- Corrective action- In walk in cooler
- Critical - Observed potentially hazardous food thawed in standing water. Pork Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. hand sink in kitchen and front counter
- Critical - Handwashing cleanser lacking at handwashing lavatory. hand sink at front counter
- Critical - No Certified Food Manager for establishment.
- 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
- Critical - Vacuum breaker mising at hose bibb. mop sink
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6/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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