- Basic - Bowl or other container with no handle used to dispense food. At seasoning container. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in front counter area. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over pie at cookline flip top cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner next to lids and straws in front counter area. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
- Intermediate - oysters tag removed from original container prior to container being emptied. Corrected by placing original tag in container. **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in wall. By reach-in freezer in cookline area.
- Basic - Nonfood-contact equipment in poor repair. Rusted bottom shelving on prep table at cookline.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over salsa at cookline cooler.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At mop sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed in cookline/dishwashing area by plastic containers and kegs. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Cookline area. **Corrected On-Site**
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of debris, dust or dirt on nonfood-contact surface. Fans in kitchen dusty. Gaskets at reachin freezer dusty.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Container of flour. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponges used for warewashing. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sauce at cookline cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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10/10/2013 | 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, butter 90?, reheated to 167? **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over gazpacho.
- Critical - Working containers of food removed from original container not identified by common name, squirt bottle.
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8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 03/04/2012.
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3/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times, blocked by buckets in kitchen.
- 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. This violation must be corrected by : 03/04/2012.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, failed to change gloves or wash hands when switching from shucking oysters then switching to making salad. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, dumping at front counter.
- Observed nonfood-grade containers used for food storage, carrots in to go bags in reach in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature, clam chowder.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken and beef over oysters in reach in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken wings over uncooked bacon in raech in freezer.
- Critical - Observed unlabeled spray bottle, cleaner under ice machine.
- Observed utensils stored in crevices between equipment, knives.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Working containers of food removed from original container not identified by common name, salt water for oysters.
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1/4/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees, kitchen.
- Observed residue build-up on nonfood-contact surface 3 compartment sink.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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7/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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