- Critical - Hand wash sink lacking proper hand drying provisions. Behind the front counter .
- Critical - Hand wash sink lacking proper hand drying provisions. Mens Bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Service area in the dining room.
- Critical - Hand wash sink lacking proper hand drying provisions. prep room.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUATERNARY TEST PAPER FOR THE SANITIZER USED IN THE 3 COMPARTMENT SINK .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Insert in the steamer from the day before.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts and cheeses
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/22/2011 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. True reachin cooler
- Critical - Violation: 53B-08-1 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 This violation must be corrected by : 11/2/11.
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11/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. turkey in hot holding . Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. dishmachine room Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Front counter
- Critical - No handwashing sign provided at a handsink used by food employees. Server area.
- 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 This violation must be corrected by : 11/2/11.
- Critical - Observed an employee with long fingernails working with exposed food. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. True reachin cooler
- Critical - Observed interior of microwave soiled. Behind the front counter.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. turkey Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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8/31/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/26/2011 | Complaint Partial | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in storage room.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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 on and changing gloves. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. backdoor / emergency exit in dining room locked by door bar. Must be taken off / unlocked during business hours. For reporting purposes only. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw shell eggs over cooked stuffed peppers. Corrected On Site.
- Critical - Observed unlabeled spray bottle. clear liquid in spraybottle by mopsink. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. all 3 bathrooms
- Critical. No handwashing sign provided at a handsink used by food employees. frontline handwash sink
- Critical. No handwashing sign provided at a handsink used by food employees. server station handwash sink
- Critical. No handwashing sign provided at a handsink used by food employees. bathroom
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen handwash sink
- Critical. Outer openings not protected with self-closing doors. Backdoors
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. both backdoors with gaps / showing light
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical. Chlorine sanitizer not at proper minimum strength in wiping cloths buckets. 00 ppm chlorine
- Critical. Observed toxic item stored by utensils. several cleaning chemicals stored above clean utensils on shelf by dishwash area
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200+ ppm chlorine in dishsink
- 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 This violation must be corrected by : 08/96/2010.
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7/6/2010 | Routine - Food | Warning Issued |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. installing drink nozzles
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Handwash sink not accessible for employee use at all times. spray bottles in hws
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed unlabeled spray bottle. by hws. windex and degreaser Corrected On Site.
- Critical. Portable fire extinguisher tag out-of-date. 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. Pro
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4/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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