- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk-in cooler and stand up freezer.
- Basic - Soil residue build-up on nonfood-contact surface. Entire outside of hood system. Manager removed plastic from front of hood system that held dust in it. **Corrected On-Site**
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelf above reach in cooler and out side door. In cook line.
- 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. In cooks line. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Corrective taken by the operator. 3 compartment set up with a quaternary ammonia concentration of 200 ppm.
- Basic - Grease accumulated under cooking equipment. Under deep fryer.
- Basic - Interior of microwave soiled with encrusted food debris. By walk in cooler. **Corrected On-Site**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Behind prep area cooks line.
- High Priority - Employee failed to wash hands before putting on 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. 1 small bag of wings 50°, 8 portion Piklitz over fill line of container. 48°, one quarter of pan of Brown Rice 72° observed operator discard products.
- Intermediate - Cutting board(s) stained/soiled. In cooks line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By front of kitchen. **Corrected On-Site**
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Under hood.
- Basic - Bowl or other container with no handle used to dispense food. At rice bin.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone in cook line. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm at sanitizer bucket. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Advil on top of microwave. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1 bag of pre-portioned Goat at 48° F at cook line cooler. Discarded by operator. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta at WALKIN cooler. **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen/dish washing area
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lack of toilet tissue at each toilet. **Corrected On-Site**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination.vac cleaner/kitchen
- Basic - Working containers of food removed from original container not identified by common name.flour/storeroom
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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12/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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