| Violation
|
|
Observation
|
|
14-01-4
|
|
Basic - Bowl or other container with no handle used to dispense food.
In rice and pepper container, cook removed. **Corrected On-Site** **Warning**
|
|
23-24-4
|
|
Basic - Buildup of food debris/soil residue on equipment door handles. Through the cookline. **Warning**
|
|
36-36-4
|
|
Basic - Ceiling tile missing. In back prep area. **Warning**
|
|
14-69-4
|
|
Basic - Ice buildup in reach-in freezer. Ice cream cooler in server station and in cook line. **Warning**
|
|
10-20-4
|
|
Basic - In-use tongs stored on oven door handle between uses. Cook removed. **Corrected On-Site** **Warning**
|
|
42-01-4
|
|
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
|
|
03B-11-4
|
|
High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit.
chicken soup (107°F - Hot Holding); lobster bisque (123°F - Hot Holding); meat sauce (78°F - Hot Holding); mush potatoes (88°F); French onion soup (113°F - Hot Holding); Hallandale sauce (110°F - Hot Holding) per cook food was reheated on stove and placed on hot holding unit at 11:00am. Advised to reheat Food, cook moved food to stove. **Corrective Action Taken** **Warning**
|
|
09-01-4
|
|
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.
Cook touched pastrami sandwich to cut it and server. Reviewed with cool bare hand procedures **Warning**
|
|
03A-02-4
|
|
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Feta cheese 49, Tuna salad 47°F and chicken salad 47°F pre cook all food was placed in unit at 11:00am. Observe ambient of unit going from 57°F to 37°F and back to 57°F. Advised to move food to second cooler that holds food under 41°F.
Reach in cooler in front of establishment that is used to hold and display pastrami before used for customer. bserve ambient of unit 53°F. Per manager pastrami was delivered at 11:30am. Advised to move pastrami to walk in cooler.
**Corrective Action Taken** **Warning**
|
|
08A-02-5
|
|
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged.
Raw fish stored over cooked chicken. **Warning**
|
|
41-01-4
|
|
High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food.
Bottle of glass cleaner next to orange juice machine and coffee machine. Manager removed off counter. **Corrected On-Site** **Warning**
|
|
29-42-4
|
|
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
|
|
03D-15-4
|
|
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
12:30pm: sausage (57°F - Cooling); 1:41pm: sausage (56°F - Cooling) 12:30pm: Slice ham 53°F, Dice tomatoes 53°F, Dice ham 50°F 1:41pm slice ham 51°F, Dice tomatoes 51°F, Dice ham 50°F cooling. Per cook all food was prepared at 11:00am and placed in unit. Advised to move food to walk in cooler. Observe ambient of unit reading 57°F then 37°F. **Corrective Action Taken** **Warning**
|
|
31A-03-4
|
|
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
Hand sink in front counter and hand sink on cook line with bowls store inside. Manager removed items. **Corrected On-Site** **Warning**
|
|
22-28-4
|
|
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
Soiled reach-in cooler gaskets. Throughout the cook line. **Warning**
|
|
53A-05-6
|
|
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Warning**
|
|
31B-02-4
|
|
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in front counter. Manager provided. **Corrected On-Site** **Warning**
|
|
53B-01-5
|
|
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
|
41-17-4
|
|
Intermediate - Spray bottle containing toxic substance not labeled.
Glass cleaner in front server station. **Warning**
|
