- Basic - Equipment in poor repair. 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. TRAULSEN reach in cooler, customer area.
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water. Pasta, iced down to 41°F **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Milk, yogurt, on a TRAULSEN reach in cooler at the customer area, moved to another unit, 41°F at the end of the inspection.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk at 49°F in thermo flask on the customer area. Discarded. **Corrected On-Site** **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons, spinach at the buffet line, iced down to 41°F **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patties, franks at the buffet line, discarded. **Corrected On-Site**
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Water bottle **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Buffet line
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese, cut melons, butter at a buffet line at 68?F; cream cheese, butter, cut melons at the front line in an ice bath at 58-67?F. Milk at the coffee station at 51?F. Implemented time control procedure. **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- 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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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. restroom. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, cheese at the buffet line, Corrected On Site. iced bath. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in an ice bath at the buffet line. Corrected On Site. added ice.
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9/14/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door true reach in cooler. operator turned the unit colder.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. service line reach in cooler.
- Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. CM2000 holding cabinet.
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms.
- Observed dispensing equipment that allows contamination. no handled cup or bowl inside a food container, sugar. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter individually packaged at room temperature. Corrected On Site. ice bath.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dairy products in the glass door true reach in cooler, operator turned the unit colder. Corrected On Site. 4 degrees fahrenheit less in 30 min.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham, cheese in the service line reach in cooler. Corrected On Site. moved to the walk in cooler.
- Critical - Observed raw animal food stored over cooked food. raw eggs over flan in the walk in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. croquettes, patties in a display case at the service line. Corrected On Site. implemented time control procedure.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork, chili in the CM2000 holding cabinet. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces, oil, container with sugar. Corrected On Site.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment. Repeat Violation.
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12/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No Certified Food Manager for establishment. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.Row eggs over tuna fish, wi cooler, Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
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10/19/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-05-1 Observed residue build-up on hood's filters.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Restroom.
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7/19/2011 | Routine - Food | Call Back - Complied |
- Clean wiping cloth not properly stored. Corrected On Site.
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - No handwashing sign provided at a handsink used by food employees.Restroom.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing.Diswasher, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on hood's filters.
- Critical - Observed soiled reach-in cooler gaskets.
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4/29/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with food residue.
- Critical. Violation: 30-03-1 Air gap not installed.Steam unit.
- Violation: 37-16-1 Observed ceiling soiled with accumulated dust, kitchen.
- Violation: 40-04-1 Observed personal care item stored with food.
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12/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Use 3 compartment's sink instead.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Critical. Air gap not installed.Steam unit.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed ceiling soiled with accumulated dust, kitchen.
- Observed personal care item stored with food.
- Critical. License expired within 30 days after expiration date.
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12/15/2010 | Routine - Food | Warning Issued |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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5/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, cook's line.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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.
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4/27/2010 | Routine - Food | Warning Issued |
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