- No Violations Were Observed
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10/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Hood soiled with accumulated grease. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding units. **Warning**
- Basic - Ventilation inadequate as evidenced by excessive steam or vapors in kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (In Kitchen) talapia 52° chicken 52° sauces 52° AMBIENT TEMPERATURE 54° **Corrective Action Taken** - Moved Product to Other Cooler. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Cook Line Single Door) beef steaks 45°-52° pastas 52° **Corrective Action Taken**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon used for rice
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee bathroom.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken in the kitchen. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken on the top shelf in the kitchen refrigerator. **Corrected On-Site**
- 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 - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Mac salad
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. Bathroom
- 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. K-extinguisher.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. All extinguishers.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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8/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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