- No Violations Were Observed
|
09/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Observed a build-up of grease on the sides of the deep fat fryers. **Repeat Violation** **Warning**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. Observed clams in a plastic container, that is no the original container, in the small Bain Marie cooler in the kitchen. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor under the deep fat fryers and stove in the kitchen. **Warning**
- Basic - Food stored in holding unit not covered. Observed an open chub of ground beef not covered in the walk-in freezer. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Observed 3 bootlegs of BBQ sauce and 1 bottle of vinegar stored on the floor in the dry stores area. **Warning**
- Basic - Grease accumulated under cooking equipment in the kitchen. **Repeat Violation** **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the cook's line. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees on the cook's line. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated grease. Behind the cooking equipment. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked Roast beef in the walk-in cooler. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed roast beef stored in the walk-in cooler, that was cooked on 7/20/14, still has an internal temperture of 52° **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken stored above raw ground beef in the Bain Marie cooler on the cook's line. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified Food Manager Joyce Delcampo. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Little neck clam tags. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Upon arrival, before establishment opened observed the the grill soiled from the previous day. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed soiled dishes in the hand sink by the dish machine. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees are unable to locate any training certificates. **Warning**
- Intermediate - No soap provided at handwash sink. No soap at the hand sink behind the bar. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats and cooked food in the beer walk-in cooler prepared in the morning of 7/20/14. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled hang from a wire shelf above the 3 compartment sink. **Repeat Violation** **Warning**
|
07/21/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On the sides of the deep fat fryers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server area.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Repeat Violation**
- Basic - Equipment in poor repair. Chip plate in kitchen.
- Basic - Food stored in holding unit not covered. Food in the small steam table in the kitchen.
- Basic - Grease accumulated under cooking equipment. Under the stove and deep fat fryers. **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - Light shield damaged/in disrepair. Cracked light cover above the cook's line.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall in disrepair. By the walkin cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. Needs to be stored inverted or hanging.
- Basic - Working containers of food removed from original container not identified by common name. Flour in the kitchen.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings in the small Bain Marie cooler on the cook's line. Too many wings in the pan.
- High Priority - Dented/rusted cans present. See stop sale. 1 can each of cheese sauce, kidney beans and peppers.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook handled burger bun and tortilla chip bare handed , server plating cut le eons bare handed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onion soup, beef chili, and lump crab meat in the walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Roast beef in the walk-in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Onion soup, beef chili, lump crab mix.
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server handling cut lemons
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Onion soup and beef chili in the walk-in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Onion soup, beef chili in the walk-in cooler
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Onion soup and beef chili in the walk-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging from a wire rack in the service area. **Repeat Violation**
|
3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of raw chicken in the beer walk-in cooler. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Manager, dishwasher
- Basic - Equipment in poor repair. Cook's Bain Marie cooler.Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris. Bottom microwave in the kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Wing cooler.
- Basic - No copy of latest inspection report available.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooks Bain Marie cooler.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. No hot water at kitchen handsink.
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Roast beef at 50°f
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Roast beef in a walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili and marinara , rapidly reheated. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen handsink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cooks Bain Marie cooler has spilled jalapeos in it.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the dish machine . **Corrected On-Site**
- Intermediate - No soap provided at handwash sink near the dish machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Roast beef in a walk-in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Portioned rice and deli meats in the beer walk-in cooler. **Repeat Violation**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap near the dish machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner in the service area.
|
9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.in spices
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Food stored on floor.beef- salt **Corrected On-Site** **Repeat Violation**
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.oil- water
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.soup at 125? freheated 185? f **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.shall use 3 cs
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.soups-cooked mushrooms-chicken wing- ribs **Corrected On-Site** **Repeat Violation**
|
4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/4/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food stored on floor. Roast beef
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed uncovered food in holding unit/dry storage area. Several foods in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soupe ,vegetables and chicken.
- Wet mop not hung to dry.
|
9/20/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp Corrected On Site.
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored by utensils. Poroxide- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.Cooked chicken,ribs,seafood and fish in walk in cooler Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.Flour
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken and ribs in walk in cooler-
|
4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- 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. This violation must be corrected by : 10/15/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Walk in freezer
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walk icooler and beer cooler
- Critical - Water pressure lacking at fixtures that require the use of water.
- Critical - Working containers of food removed from original container not identified by common name.
|
8/15/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 08A-28-1 Observed food stored on floor. beef, french fries walk in freezer Corrected On Site.
- Violation: 23-02-1 Fogging device not maintained/cleaned as required. hood filters
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Corrected On Site. kitchen area
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- 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 : 5/23/11.
|
5/25/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. operator will not use u til unit is able to hold temp
- Fogging device not maintained/cleaned as required. hood filters
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site. kitchen area
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink kitchen Corrected On Site.
- Light not functioning. grill area 2 lights out
- 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 : 5/23/11.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed food stored on floor. beef, french fries walk in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. operator moved to new location and discarded some items at will Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over vegetables walk in cooler Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
|
3/22/2011 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RANDELL cookline.
- Observed cutting board grooved/pitted and no longer cleanable cookline.
- Observed reach-in cooler gasket torn/in disrepair throughout kitchen.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine need quatinary.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed attached equipment soiled with accumulated dust WIC vents.
- No Heimlich maneuver sign posted.
|
11/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Report review
Restaurant representatives - add corrected or new information about Legends Tavern & Grille, 10079 W Oakland Park Blvd, Sunrise, FL »