- Basic - Cove molding at floor/wall juncture broken/missing along back wall of Bar.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - Leaking pipe at plumbing fixture at bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cook line flip top cooler.
- Basic - Potentially hazardous (time/temperature control for safety) shrimp thawed in standing water at the cook line.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat Balls 53°F at pizza prep station. Cooked last night. Chicken wings 50°F in walk in cooler, cooked last night. See stop sale
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in drawers across from grill 50°F, was put in cooler 1.5 hours ago. Took chicken out and placed in walk in cooled to 41°F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored with seafood inside container with ice in walk in cooler.
- High Priority - Small flying insects in bar area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken wings and meat balls.
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Crab salad scoop handle in contact with crab salad. Took scoop out. **Corrected On-Site**
- Basic - Equipment in poor repair. New flip top cooler at cook line at an ambient temperature of 46°F, called Maintenance to set temperature lower, ambient temperature now reads 41°F **Corrected On-Site**
- Basic - Plate with no handle used to dispense fruits, took plate out **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour , wrote name on container.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese in flip top cooler at cook line 50°F, liquid eggs 52°F, both items were put on ice and cooled down to 41°F **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in drawer at cook line 50°F was discarded, burger Patties 52°F discarded , see stop sale.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Cooked pork under raw beef. Placed pork on top shelf **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in pastry area, filled up dispenser. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Paella rice 46°F, cooled over night in walk in cooler. See stop sale.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In corn meal. **Corrected On-Site** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.water in pastry area. **Warning**
- Basic - Equipment in poor repair. All flip top coolers at cook line. Repair man was called and ice was placed inside all units. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90°F at cook line. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Refrigerator at the pizza station. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood, beef, sliced tomatoes, cheese between 50 and 60°F, for less than three hours. Added ice to cool entire cook line down to 41°F, or voluntary discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauce Hollandaise 91°F. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dish machine at Bar. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top of meat balls **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Employee cafeteria, **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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12/30/2013 | Routine - Food | Warning Issued |
- 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. At cookline **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler second from right not cold holding at 41°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab cakes 60°F for less than one hour.crab cakes were moved in walk in cooler and put on ice. Temperature went down to 44°F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 87°F.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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7/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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