- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage area
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cut lettuce,sliced tomatoes ,provolone cheese found in 60° in not enough ice in an ice bath. Corrective action taken add more ice in deeper container to bring temperature control to 41°f or below
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat found in 400 ppm in 3 compartment sink .add more water and rechecked found in 200 ppm **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In bar
- Intermediate - No soap provided at handwash sink. In bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors reach in cooler turkey ,ham **Corrected On-Site**
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris. Under ice bin in front bar area
- Basic - Grease accumulated under cooking equipment. Under fryers in kitchen
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar And in kitchen **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cleaners inside in bar area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. In bar
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner inside hand wash sink in bar area
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5/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Ice scoop handle in contact with ice. In front bar
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen top part of interior
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. In front bar and in kitchen
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen
- High Priority - Food container stored in ice used for drinks. See stop sale. In front bar water bottle **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In bar drink nozzles
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In kitchen found in 85°f
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For hamburgers on the lunch menu, provided manager with a copy of consumer advisory **Corrected On-Site**
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. Flip top cooler in 46°. Don't use until maintaing 41° or below
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice in 48°f voluntary discarded
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked falafel and feta cheese ,cut tomatoes ,cut rep peppers in 46°
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In bar
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats and cooked chicken in 2 doors glass reach in cooler
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
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