- 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.
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10/22/2014 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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10/22/2014 | Routine - Food | Call Back - Complied |
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.BAR ICE MACHINE
- 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.ONLY FIVE EMPLOYEES HAVE SAFE STAFF TRAINING
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09/17/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.STOVE DRIP PANS
- Basic - Equipment in poor repair.MOTOR GUARD MISSING ICE MACHINE
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.COOKSLINE REACHIN
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.BAR ICE MACHINE
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.DISHWASH MACHINE **Corrected On-Site**
- 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.
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08/08/2014 | Complaint Full | Warning Issued |
- Basic - Working containers of food removed from original container not identified by common name.flour sugar
- Intermediate - Handwash sink used for purposes other than handwashing.CLOTH TOWELS IN HANDWASH
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.MEAT PIES, COOKED CHICKEN, CHEESES
- Intermediate - Spray bottle containing toxic substance not labeled.MARKED **Corrected On-Site**
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Reach in cooler not cooling below 41F.
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2/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Equipment in poor repair. Reach in cooler not cooling below 41F.
- Basic - Food debris accumulated on kitchen floor. By ice machin in dishroom.
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler.
- Basic - Hole in wall. By food prep table.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves soiled with encrusted food debris/rust.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scallions cheese 50F, hummus 50F, rice noodles 50F. Discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Shredded lamb 50F, scallions cheese 50F, rice noodles 50F.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish room area.
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2/6/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.43F roast beef, 43F chicken breast, 42F wings.
- High Priority - Raw animal food stored over ready-to-eat food. Packages of fish stored above ice cream. **Corrected On-Site**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed buildup of slime on ice tea dispensing nozzles.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food thawed at room temperature. fish, wings. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. r/I cooler. This violation must be corrected by : 08/10/12.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen area. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, fish, wings 48F 2hrs. Corrected On Site by moving it to another r/I cooler cooling at 40F.
- Critical - Observed potentially hazardous food thawed in an improper manner. fish
- Critical - Observed soiled reach-in cooler gaskets.
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8/9/2012 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine. store room.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. bottles of wine by bar area.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. chicken wings, chili, m.potatoes.
- Observed residue build-up on nonfood-contact surface. hood filters
- Observed residue build-up on nonfood-contact surface. kitchens grease tray.
- Critical - Observed soiled reach-in cooler gaskets.
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1/19/2012 | 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
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. g.beef, rice, roast beef.
- Observed residue build-up on grease tray. Corrected On Site.
- Wet mop not hung to dry.
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8/16/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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