Canale, 300 Sw 1 Ave Ste 100, Fort Lauderdale, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Accumulation of food debris/soil residue on handwash sink. In cook line next to slicer **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In kitchen
- Basic - Ceiling tile missing.in water heater/chemical room And in employee bathroom
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. In baking goods area
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Next to hand wash sink in prep area
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Kitchen employee in cook line
- Basic - Exterior door has a gap at the threshold that opens to the outside. Hugh gaps in back door/exit door
- Basic - Food debris accumulated on kitchen floor. Under cooking equipment
- Basic - Ice buildup in walk-in freezer.
- Basic - Old labels stuck to food containers after cleaning. Next to chemical /water heater room
- Basic - Silverware/utensils stored upright with the food-contact surface up.spoons in wait station
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. In cook line next to slicer
- Basic - Stored food not covered in walk-in cooler. Sliced butter
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender scooping ice with her bare hands from ice machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler in range of 48°-50° All items moved to working units to bring temperature control to 41°f or below Raw clams and mussels and ambient temperature of 48°f,raw steak 48°,raw beef 48°,raw poultry 49°,produce 49°
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat found over 400 ppm . Employee added more water and rechecked found in 200 ppm **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Food debris inside next to ice machine **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to ice machine And next to slicer in cook line and in employee bathroom
- Intermediate - Walk-in cooler not 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. Found in range of 48°-50°f
|
5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. In employee bathroom
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
2/7/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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