- Basic - Cleaned and sanitized equipment or utensils not properly stored. Sanitizer bucket on top of flip top reach in cooler in prep area
- Basic - Equipment in poor repair. 1 door reach in cooler in pizza station door in disrepair DELFIELD 2 doors reach in cooler marked as 08 out of order 1 door reach in cooler in prep area interior door in disrepair DELFIELD Reach in cooler in 43°f 1 door in prep area DELFIELD
- Basic - Ice scoop handle in contact with ice. In front line
- Basic - Reach-in cooler gasket torn/in disrepair. In 4 drawers reach in cooler marked as 12B 4 doors glass reach in cooler marked as 05
- Basic - Silverware/utensils stored upright with the food-contact surface up. Knives in front line
- Basic - Uncovered food stored near sink exposed to splash. Pizza dough next to hand wash sink
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Employee rinsed utensil in handwash sink. In front line
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.in spices under front counter
- Basic - Equipment in poor repair. Flip top cooler in cook line in 44°f ,maintenance fixing unit at time of inspection,do not use until maintaing 41°f or below 2 doors reach in cooler in 60°f,DELFIELD ,do not use until maintaing 41°f or below
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top cooler in prep area **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In front line found in 100 ppm.correct on site
- Basic - High Priority - 3 Dead roaches on premises. In 3 compartment sink area
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. In 44°f,moved to different unit
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Cooked ham in 44°f ,moved to different unit
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8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door reach in cooler at 47?
- Critical - Handwash sink not accessible for employee use at all times.blocked by sanitizer bucket.correct on site
- Observed food debris accumulated on kitchen floor. Under 4 drawers reach in cooler in cook line
- Observed nonfood-contact equipment in poor repair 1 door reach in cooler in prep area with water pooling inside.correct on site
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham,turkey,cheese,roast beef all at 47? in 2 door reach in cooler in prep line ,manager moved items to different units to bring temperature control to 41? or below **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Pasta in 1 door reach in cooler in prep area
- Critical - Observed unlabeled spray bottle. Blue cleaner in kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta,ham,cheese all in 1 door reach in cooler in prep area.
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12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed live flies in prep area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.no date marked on pasta container.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
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