- Critical. Observed food prepared in a prohibited area. peeling potatos outdoor. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over cut vegetables in a reach in cooler. Corrected On Site.
- Critical. Observed food stored on floor. onions. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. cracking eggs then touching clean plates.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on, front counter.
- Observed dispensing equipment that allows contamination. no-handle cup inside food containers.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary test paper needed.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical. Vacuum breaker mising at hose bibb. outside bibb.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
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10/05/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. wooden shelves in kitchen.
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden drystorage shelves.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. outside
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6/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. dressings in RIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, desserts in RIC.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. at the prep area, Corrected On Site, moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in Coke RIC.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef at the cookline. Corrected On Site. reheated.
- Critical. Observed food being cooled by nonapproved method. food being cooled in a tightly closed plastic container.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef in RIC. Corrected On Site. voluntarily discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Coke RIC. PHF must not be held in this unit until proper temperature can be maintained. Operator turn the unit colder.
- Critical. Observed raw animal food stored over cooked food. RIC.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. failed to wash hands when changing gloves. Corrected On Site.
- Critical. Observed employee dry hands on clothes/apron after washing. Corrected On Site.
- Observed dispensing equipment that allows contamination. cup with no handle inside rice container. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. wooden shelves in kitchen.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. wooden drystorage shelves.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Vacuum breaker mising at hose bibb. outside
- Critical. Handwash sink not accessible for employee use at all times. front counter. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- 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
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3/30/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about End Zone Restaurant & Grill Inc, 5601 Pembroke Rd, Hollywood, FL »