- Observed cutting board grooved/pitted and no longer cleanable.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service items stored on floor.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Please have 60 days from date of hire
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10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Chicken wings
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 50 degrees, stop sale issued.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken, stop sale issued.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Middle reachin cooler in rear.
- Critical. Observed uncovered food in holding unit/dry storage area. Chicken wings in reachin freezer.
- 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. Flour
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed hand wash sink used for purpose other than washing hands. Used for storage in prep room. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Front
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under steamtable .
- Unwrapped single-service utensils not presented so that only the handles are touched. Plasticware
- Critical. Handwash sink not accessible for employee use at all times. Blocked by equipment in prep room. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Back
- Critical. No handwashing sign provided at a handsink used by food employees. Front
- Critical. Hand wash sink lacking proper hand drying provisions. Front Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Back Corrected On Site.
- Wet mop not hung to dry.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Dated 12/08
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Standing on floor in kitchen area.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ABC & K type extinguishers under 3 compartment sink in rear of establishment.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. K type extinguisher dated 12/08
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 3/20/2010.
- 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 : 3/20/2010.
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1/19/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/9/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 21-17-1 Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Besode icemachine.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor. Back of grill area.
- 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
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10/27/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Observed build-up of grease on nonfood-contact surface. Hood.
- Critical. Handwash sink not accessible for employee use at all times. Besode icemachine.
- Observed grease accumulated on kitchen floor. Back of grill area.
- 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
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8/18/2009 | Routine - Food | Warning Issued |
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