- No Violations Were Observed
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07/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. In dish storage area **Warning**
- High Priority - Live, small flying insects in food storage area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken ,raw beef ,raw steak ,raw produce found in 49°f. Per manager state all items will be fully cooked before serve **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw ground beef **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat found over 400 ppm . Called in service request .use dish machine instead **Warning**
- Intermediate - Walk-in cooler not 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. Walk in cooler found in 49°f **Warning**
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07/14/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Personal cell phone on prep area table **Warning**
- Basic - Equipment in poor repair. 2 flip top reach in coolers in cook line in 43°f-45°f Add ice to bring temperature control to 41°f or below ,must check units to bring to 41°f or below. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - Soiled dry wiping cloth in use. In cook line **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Live, small flying insects in food storage area. In mop sink area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cook line in flip top reach in cooler items in 43°f sour cream,salsa ,guacamole ,cut lettuce ,raw beef ,raw poultry **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner next to mop sink **Warning**
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12/26/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Using bowls to scoop rice in dry storage area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish area
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable. Throughout establishment
- Basic - Equipment in poor repair. Flip top cooler in front line in 52°f ,don't use until maintaing 41°f or below
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce in 52° in flip top cooler in cook line
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salsa tomatoes in 52° in flip top cooler in cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken burrito,cooked beef burrito,cheese burrito all in 60°,in an ice bath.not enough ice times marked with 4 hours time frame ,must be discarded at 4pm.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw poultry in 52° in flip top cooler in cook line
- 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. Must provide by next routine inspection
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in front line
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7/25/2013 | Routine - Food | Inspection Completed - No Further Action |
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