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Licensee
Name:
AU BON GOUT TAKE OUT RESTAURANT
License Number:
SEA1608628
Rank:
Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
5273 N DIXIE HWY POMPANO BEACH, FL 33064
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/09/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink moved. **Corrected On-Site** **Warning**
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone stored on shelving with clean utensils. Items moved. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Turkey 52° F, rice 55° F, beef 54° F, rice 46-48° F, cooked veggies 50° F, cooked chicken 51-52° F, spaghetti 52° F, boiled chicken 52° F, sauce 48° F, pork 50° F, and fish 55° F all at walkin cooler with ambient temperature between 54-60° F. All food cold holding in walkin cooler over night. Foods not maintaining 41° F or below for longer than 4 hours. See Stop Sale.
Shelled eggs stored in 2 door cooler by back door with ambient temperature of 54° F. Eggs in cooler overnight. Foods not maintaining 41° F or below for longer than 4 hours. See Stop Sale.
Foods discarded.
**Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
Chicken 122° F at cookline under no temperature control. Placed directly on stove.
Green bananas 128° F on prep table under no temperature control. Bananas placed on stove. **Corrective Action Taken** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed food on back of glove tasted it with gloved hand and failed to change gloves and wash hands before handling onion. Employee changed gloves and washed hands. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Turkey 52° F, rice 55° F, beef 54° F, rice 46-48° F, cooked veggies 50° F, cooked chicken 51-52° F, spaghetti 52° F, boiled chicken 52° F, sauce 48° F, pork 50° F, and fish 55° F all at walkin cooler with ambient temperature between 54-60° F. All food cold holding in walkin cooler over night. Foods not maintaining 41° F or below for longer than 4 hours.
Shelled eggs stored in 2 door cooler by back door with ambient temperature of 54° F. Eggs in cooler overnight. Foods not maintaining 41° F or below for longer than 4 hours.
**Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Person in charge has No knowledge of symptoms and Big Five. Reviewed symptoms and Big Five. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can at cookline. Can moved. **Corrected On-Site** **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
