- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. IN THE REACHIN freezer
- Basic - Equipment and utensils not properly air-dried - wet nesting. POTS AND PAN AT THE CLEAN STORAGE AREA
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. MOLD ON THE REACHIN ON THE LINE
- Basic - Reach-in cooler shelves with rust that has pitted the surface. SHELVES ARE PITTED, RUSTED AND CHIPPING PAINT. IN THE REACHIN FREEZER
- Basic - Soiled reach-in cooler gaskets. SLIMY MOLD BUILDUP
- High Priority - Employee failed to wash hands before putting on gloves to work with food. LINE COOK PUT ON GLOVES WITHOUT WASHING HANDS
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. MAIN LINE REACHIN
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor. WALKIN cooler
- Basic - Soiled reach-in cooler gaskets. MAIN LINE
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. All pan at the dishwasher **Warning**
- Basic - Equipment in poor repair. FRONT LINE WORK STATION NOT MAINTAINING TCS FOODS AT 41° or BELOW **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. ALL TCS FOODS ON THE FRONT LINE AT 52° or more **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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. LINE COOK WITH A BREAKFAST BURRITO. LINE COOK THROUGH OUT THE BURRITO **Corrected On-Site** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
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11/1/2013 | Routine - Food | Warning Issued |
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Violation: 38-10-1 Light not functioning. HOOD
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11/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ICE BATH HOLDING AREA
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. MAIN LINE REACHN AT 54 degrees
- Critical - Handwash sink not accessible for employee use at all times. FILLED WITH POTATOES
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Light not functioning. HOOD
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SERVER WITH A BANNAS
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SERVERS WITH TOAST
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. ALL PHF STORED IN THE WALKIN
- Observed food debris accumulated on kitchen floor. WALKIN FLOOR
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. LINE COOK WASHED HANDS IN THREE COMPARTMENT SINK
- Critical - Observed handwash sink used for purposes other than handwashing. WASHING POTATOES
- Observed nonfood-contact equipment in poor repair RUSTED SHELF ON PREPTABLE UNDER MICROWAVE USED TO STORE FOOD
- Observed nonfood-contact equipment in poor repair RUSTED SHELVES IN THE REACHIN FREEZER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ALL PHF HELD IN AN ICE BATH ON THE LINE AT 50 to 55 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.ALL PHF IN THE MAIN LINE REACHIN AT 49 to 54 degrees
- Observed residue build-up on nonfood-contact surface. FRYER AND WALL AREA AT FRYER
- Observed soiled wet wiping cloth in use with fresh solution. WITHOUT SANITIZER Corrected On Site.
- Critical - Observed toxic item stored by food. PALL MALL CIGERETTS ON SHELF IN PREPAREA
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. HOLLANDZE MADE WITH REAL EGGS AND BUTTER AT 75 degrees on the line
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SASUAGE AT 79 degrees on the line links and patties
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11/20/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Vacuum breaker mising at hose bibb. MOP SINK
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9/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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