- Basic - Bowl or other container with no handle used to dispense food. Cups inside flour and rice containers. **Corrected On-Site**
- Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Clean equipment stored underneath soiled one
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at the cookline **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shredded cheese, cabbage and plant foods at 45-47°f in the cookline flip top reach in cooler. Corrective action taken, moved to another unit capable of maintain proper temperature.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Warewashing area
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by mop bucket. **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer **Corrected On-Site**
|
07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Owner.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. At 3 compartment sink.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Kitchen bottom shelves
- Basic - Silverware/utensils dried with a towel/cloth.
- High Priority - License expired within 30 days after expiration date. Confirmation number 137037418.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm, chlorine.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by 2 mops handing inside and mop washer in front.
|
1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons, forks in black storage area. **Corrected On-Site**
- Basic - Equipment in poor repair. 2 door cooler with lid at 45-49°.
- Basic - In-use utensil stored in sanitizer between uses, ice scoop. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, front counter. 50 ppm, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-49° 3 door cooler with lid in kitchen, stop sale. Discarded all potentially hazardous foods. Do not use cooler until it maintains 41° or under.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over bread.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 45-49° 2 door, flip top cooler in kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner **Corrected On-Site**
|
10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tanks not adequately secured. Bar area.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw seafood/shrimp in tall cookline reach in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, chicken, pork, sauce/gravy in tall reach in cooler in dish wash area. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid cleaner.
|
4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hot & Soul, 3045 N Federal Hwy 60b, Fort Lauderdale, FL »