- No Violations Were Observed
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - 4 Ceiling vent covers missing in kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Salt
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed about 30 fresh droppings under 2 door stainless steel refrigerator in kitchen across cookline. Observed 6 fresh droppings under prep table in front area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta covered in refrigerator still 145°F. Took cover off for quicker cooling.
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09/03/2014 | Routine - Food | Emergency order recommended |
- Basic - 4 Ceiling vent covers missing in kitchen.
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09/03/2014 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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08/15/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Dead roaches on premises. 2 dead roaches under front counter and cash register.
- Basic - Food debris accumulated on floor underneath flip top cooler in pizza station.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On stove at 92°F heated water to 135.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit to the left and right in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At pizza station and in kitchen.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm at front counter next to hand wash sink.
- High Priority - Potentially hazardous (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. At Buffet, tuna salad, potato salad,mozzarella and cheese,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken , ribs and tomato sauce hot held between 90°F and 110°F for less than one hour. Reheated all items to 165°F.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 30 fresh rodent droppings inside compressor on shelf under food prep area. Observed 4 fresh rodent droppings behind Transformer in the back of kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter.
- 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.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ambient cooling marinated fish and marinated chicken cooling covered since 3.5 hours at 50°F. Uncovered and added ice to cool to 41°F in 30 minutes.
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08/14/2014 | Routine - Food | Emergency order recommended |
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