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Licensee
Name:
IVORY'S TAKE OUT
License Number:
NOS1611717
Rank:
Non-Seating
License Expiration Date:
12/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
2270 NW 6 ST FORT LAUDERDALE, FL 33311-7732
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/23/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
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.
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
3 flying insect at triple sink in kitchen. Landing on clean utensils. Operator killed and cleaned area. *Corrected on site*
2 landing on wall at 3 compartment sink.
1 flying insect at front counter Hand wash sink at grill station.
**Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
One door dessert: whipped cream 50° . Food in unit less than 4 hours. operator moved cream to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
Front counter: sliced cheese - in unit less that 2 hours. Operator time marked 9am-1pm **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Cook line: pork chop 83°. Observed food inside a plastic container at no temperature control. Food out of temp less than 4 hours. Operator reheated to 169°.
Hot box : pork chop 124°, scrambled eggs 125° (hot holding) . Food in unit less than 2 hours. Observed unit temperature set at 140°. Operator set temp to 165°. All foods were made fresh today. Now temp 137°
Cook line : sausage 124°. Observed at no temperature control at frying station. Foods in unit less than 30'. Operator reheated food on the grill to 150° (1st reheat)
**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.
