- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Wall by 3 compartment sink.
- High Priority - Vacuum breaker missing at hose bibb. On outside near back door.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups on floor in dry storage area. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in dry storage area shelving. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hash browns by fryer under no temperature control at 66° F. Placed in reach in freezer. Roast beef at 45° F at cold holding drawe at cookline. placed in freezer to quickly bring temperature down to 41° F. Must discard within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 117°. Voluntarily discarded. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Five year Expiration dates on some of the training cards from date of training. Employee training cards are only good for 3 years from the date of training. **Corrected On-Site**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. Extinguisher on the floor near back door. **Corrected On-Site**
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, beef 45?, turkey 45?, cheese 45? in walk in cooler.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, employee turned fans off in walk in cooler while working. Walk in cooler Ambient air temperature 38? at end of inspection. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, roast beeef and turkey in walk in cooler. All 43 degrees. Ambient air temperature 40 degrees.
- Critical - Observed toxic item improperly stored, over single service items. Corrected On Site.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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
- Observed equipment in poor repair, torn gasket, reach in freezer.
- Critical - Observed food stored on floor, pollack in walk in freezer.
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12/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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