- Intermediate - Handwash sink used for purposes other than handwashing. Stored a dish inside sink next to dish machine.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.lasagna 51°F, since last night in walk in cooler. See stop sale
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.lasagna 51°F, since last night in walk in cooler.
|
6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over beef. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Lasagna covered during cooling process. for less than 3 hours,took cover off. **Corrected On-Site**
|
2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Water bottle at cook station. **Corrected On-Site**
- Basic - Food stored on floor. Boxes of beef in Walk In Cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish machine **Corrected On-Site**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.Tomato sauce in WIC. 56°F. Voluntary discarded **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Tomato sauce in WIC. 56°F. Voluntary discarded **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Tomato sauce in WIC. 56°F. Voluntary discarded **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.eggplant 56°F in fliptop cooler. **Corrected On-Site**
|
9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense Panko.
- Basic - Flour scoop handle in contact with flour.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.Tomato sauces were placed over night in walk in Cooler internal temperature still reads between 50?F and 60?F.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Tomato sauces in Walk in Cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.3 containers of Tomatoe sauce in Walk in Cooler.
|
5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.At wait station in wine tasting room and both restrooms
- Critical - License expired within 30 days after expiration date.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Water bottle. **Corrected On-Site**
- Critical - Observed food stored on floor.Mozzarella, Cheese and Tomato sauce in walk in cooler.
- Observed gaskets with slimy/mold-like build-up.At Bar
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Shrimp over veggies **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw Chicken at 49?F . voluntary discarded.Reach in cooler temperature is at 41?F. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.Raw Beef over shrimp. **Corrected On-Site**
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Kitchen and office back door have gaps on the bottom.
- Plumbing system in disrepair.Observed leaking faucets throughout.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Sauces in Walk in Cooler.
|
12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. by dishwashing area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at sugar container . Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife in gap between tables. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. around interior of doors at cookline cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at TRUE REFRIGERATOR in rear prep area and flip top cooler at cookline .
- Observed equipment in poor repair. rusted shelving at cookline coolers and at bar cooler.
- Critical - Observed food stored on floor. olives and red peppers at walkin cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store cup at bar. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods. raw sausage under raw beef at TRUE REFRIGERATOR .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at 52 degrees at cookline cooler and mozzarella cheese at 52 degrees at pizza prep cooler. Corrected On Site. food to cooler level, no overstocking.
- Critical - Working containers of food removed from original container not identified by common name. flour and sugar containers.oil bottle.
|
2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. prep area.
- Critical - No handwashing sign provided at a handsink used by food employees. restroom by mgr's office.
- Critical - Observed dead roaches on premises. 3 dead roaches by dishwashing area. Corrected On Site.
- Observed equipment in poor repair. rusted shelving at EVEREST cooler in prep area cookline cooler and beer cooler at bar.
- Critical - Observed food stored on floor. sauce and veggies at walkin cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. used as dump in bar.
- Critical - Observed improper vertical separation of raw animal foods. raw chicken over raw veil at prep area cooler. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
|
8/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. by dishwashing area.
- Critical - Hot water not provided/shut off at employee hand wash sink. at 80 degrees at unisex restroom .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored in gap between wall and equipment . Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in ice used for drinks. water bottle stored in customer drink ice at bar. Corrected On Site.
- Critical - Observed food stored on floor. sauce and potatoes at walkin cooler.
- Observed gaskets with slimy/mold-like build-up. cookline coolers
- Critical - Observed handwash sink used for purposes other than handwashing. used to store spoons and coffee cup. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over ice cream at TURBO AIR freezer .
- Critical - Observed soil residue in storage containers. flour container .
|
3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. flour container in dry storage area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter,cooked onions, cheese, sauce, cooked squash held at 49 degrees at cookline cooler in front of grill. Corrected On Site. volutarily discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler in front of grill. Corrected On Site.All potentially hazardous food removed from cooler. May not use cooler to store potentially hazardous food until such time as the cooler has been repaired and is able to maintain foods at 41 degrees or below at all times.
- Critical. Observed improper vertical separation of raw animal foods . raw chicken over raw beef at TRUE refrigerator .
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over cantelope at TURBO AIR freezer .
- Critical. Observed uncovered food in holding unit/dry storage area. mushrooms and desserts at cookline and rock salt at cookline held in area overnight, crushed red pepper in server's area held over night.
- Observed equipment in poor repair. rusted shelving inside pizza prep cooler.
- Observed reach-in cooler gasket torn/in disrepair.cookline cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cookline cooler by grill
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. door handle at EVEREST cooler.
- Observed gaskets with slimy/mold-like build-up. cookline coolers.
- Observed single-service articles improperly stored. takeout boxes not properly inverted.
|
9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats and cheeses at walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. bread crumb container
- Critical. Observed food stored in ice used for drinks. soda cans and water bottle in drink ice at bar
- Critical. Observed improper horizontal separation of raw animal foods . chicken next to beef at walkin cooler
- Critical. Observed food stored on floor. soup, sauces, lettuce at walkin cooler.
- Observed equipment in poor repair. rusted shelving at small cooler by handwash sink in prep area and 2 coolers by cookline
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed soil residue in storage containers. flour and breadcrumbs containers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline cooler gaskets
- Observed single-service articles stored without protection from contamination. invert takeout containers in dry storage shelving .
- Critical. Observed handwash sink used for purposes other than handwashing. used to store coffee cups at handwash sink in bar.
- Observed wall in disrepair. in dry storage area
- Critical. Observed toxic item stored in food preparation area. peroxide in prep area counter
|
1/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/17/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats and cheeses in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. salt and bread crumb containers in dry storage area
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces at 51 degrees, soup at 51 degrees , cheese at 51 degrees , at reach in cooler #1 at cookline This violation must be corrected by : 7/17/09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauces at 51 degrees , sausage at 48 degrees , cooked pastas at 52 degrees in cookline cooler #2. This violation must be corrected by : 7/17/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline coolers (2) not maintaining foods at 41 degrees or below. This violation must be corrected by : 7/17/09.
- Critical. No conspicuously located thermometer in holding unit. cookline cooler
- Critical. Observed improper vertical separation of raw animal foods. raw eggs over raw Beef at walkin cooler
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over sauces at walkin cooler.
- Critical. Observed food stored on floor. chicken and prepped vegetables at walkin cooler.
- Observed equipment in poor repair. scale in dry storage area rusted .
- Observed nonfood-contact equipment in poor repair, rusted shelving in dishwashing area
- Observed nonfood-contact equipment in poor repair , rusted shelving in dry storage area
- Critical. Observed soil residue in storage containers. salt and flour containers soiled
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with soil deposits. cutting boards at cookline .
- Critical. Observed food-contact surfaces encrusted with soil deposits. shelving soiled in cooler in wine room.
- Observed build-up of dust or dirt on nonfood-contact surface. shelving in dishwashing area.
- Observed clean utensils/equipment stored in dirty shelving in dishwashing area.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. invert silverware at storage containers.
- Observed single-service articles improperly stored. invert takeout boxes. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. at bar
- Critical. Observed 1 live fly in prep area.
- Wall not smooth and easily cleanable. by dishwashing area
- Critical. Observed obstructed exits, stairs, hallways or egress. table and chairs obstructing emergency exit in dining room area. For reporting purposes only.
|
7/16/2009 | Routine - Food | Warning Issued |
| No report available. | 2/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/13/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Wines By Angelo, 1201 N Federal Hwy, Fort Lauderdale, FL »