- Basic - Employee personal items stored in or above a food preparation area. ... Cellphone on kitchen cold table cutting board.
- Basic - Equipment in poor repair. ... Rear storage ice machine.
- High Priority - Raw animal food stored over ready-to-eat food. ... In two Door 'True' Reach In Cooler, raw ground meat and raw beef directly above sauces.
- 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 sliced eggplant, sauces,
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets behind equipment and counters in back and front of the house.
- Basic - Dead roaches on premises. Under shelving in walk.in.cooler which is being used as a dry storeroom.
- Basic - Employee personal items stored with food, clean equipment and utensils, or single-service items. ... Clothing including (a belted pair of plaid Bermuda shorts atop food on dry storage shelving. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonbagged garbage in dumpster.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. ... In walk.in.cooler... Which is being used as a dry storage room. It has no lighting and is completely dark. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...Reach.In.Cooler... (Two Door 'True') cooked pastas 48° cooked chicken 57° red sauce 48° (Single Glass Door) cooked eggplant 52° **Corrective Action Taken**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Some bowls stored on top of a Bain Marie cooler under the pper towel dispenser
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reusing a coffee can for sugar storage
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Used as a store room, no lights.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Above the handsink in the kitchen.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
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