- Basic - No copy of latest inspection report available.
- Intermediate - Handwash sink used for purposes other than handwashing. HWS AT BAR WITH UNTENSILS
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on under DISHMACHINE garbage drain or equivalent.
- Basic - No copy of latest inspection report available. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Curry chicken, ox tale, fried fish. by turning heat up **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food.fish stored next to ice. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
|
11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Grease accumulated under cooking equipment. Cook line
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. RAW CHICKEN
- Intermediate - Handwash sink used for purposes other than handwashing. KITCHEN HWS
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. UPRIGHT REACH IN COOLER. AMBIENT TEMPERATURE AT 50f. OPERATOR ADJUSTED THERMOSTAT. ADVICED OPERATOR NOT TO STORE ANY PHF INSIDE THIS UNIT UNTIL THE UNIT IS FIXED TO CODE 41f OR LESS.
- Critical - Observed dead roaches on premises. 1 UNDERNEATH THE WATER HEATER Corrected On Site.
- Observed food debris accumulated UNDERNEATH THE WATER HEATER.
- Observed ripped/worn INSULATION used as shelf cover. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found-1 BASEBOARD BY THE MOP SINK. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found-1 FLOOR_BY THE WALL BETWEEN KITCHEN and FRONT COUNTER Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site. MOVED TO A DIFFERENT COOLER WITH AN AMBIENT TEMPERATURE OF 35f.
|
8/23/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. DISHROOM Corrected On Site.
- Critical - Observed unlabeled spray bottle. DEGREASER Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. LESS than 4hrs- Corrected On Site.
|
1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. LICENSING INSPECTION
|
10/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Vintage Hotspot Restaurant, 7443 S Military Trl, Lake Worth, FL »