- No Violations Were Observed
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall. By storage shelf near back door.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Cove molding at floor/wall juncture broken/missing. By door in front service area.
- Basic - No hot running water at mop sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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**
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10/25/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Cove molding at floor/wall juncture broken/missing. By door in front service area.
- Basic - Equipment in poor repair. Walk in cooler. **Warning**
- Basic - Interior of reach in cooler with water dripping into buckets in the front service area.
- Basic - No hot running water at mop sink.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Boxes of raw chicken next to cooked chicken and roast beef in walk in cooler.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Fried chicken wings 44-50° f, roast beef 44-47° f, raw chicken 46-48° f, cooked noodles 45° f. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Food debris in handwash sink.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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**
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10/24/2013 | Routine - Food | Warning Issued |
- Basic - Hole in wall.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
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4/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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