- Basic - Bowl or other container with no handle used to dispense food. Observed a plastic take-out bowl being used to scoop flour.
- Basic - Working containers of food removed from original container not identified by common name. Container of flour.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Had to inform the operator about washing hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food with mold-like growth. See stop sale. Observed moldy pasta stored on a top shelf in the walk-in cooler.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken and raw beef marinating together in the same container. **Admin Complaint** **Repeat Violation**
- High Priority - Rodent burrow or rodent nesting materials present. Stored boxes of paper records are being used for nesting material behind the walk-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Char grill
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Metal stem-type thermometer soiled.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Asked, " what is the minimum cooking temperature for chicken? Operator replied 150°. Also asked, " What is the minimum cooking temperature for fish? Operator replied 160° **Admin Complaint** **Repeat Violation**
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3/12/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken in a bus tub in the walkin cooler **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Garage door. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked chicken in hot holing at 126° **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes in hot hold at 118-122° **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **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. **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef and raw chicken in the same pan in the walkin cooler. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 40-50 dry on small wares used for serving on a storage rack by a garage door. At least 40 dry on the floor behind thw walkin cooler.at least 50 dry in a empty mop bucket stored behind the walkin cooler. 4 dry on the floor to tha left of the cook's line. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cold cuts in the walkin cooler. **Warning**
- Intermediate - Manager lacking proof of food manager certification. Vincent Morris, must have the results by callback date. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
- Intermediate - Proof of required state approved employee training not available 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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Spanish sauce and meatballs in the walkin cooler made Saturday. **Warning**
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9/23/2013 | Routine - Food | Warning Issued |
- Basic - Food stored in dry storage area not covered.spices
- Basic - Working containers of food removed from original container not identified by common name.oil
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Black olives
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.chicken- vegetables and rice **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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