- Basic - Buildup of food debris/soil residue on equipment door handles. SANDWICH STATION.
- Basic - Case/container/bag of food stored on floor in kitchen. RICE. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75°.
- High Priority - Raw animal food stored over ready-to-eat food. CHICHEN BOVE BREAD IN REFRIGERATOR.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk. **Corrected On-Site**
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD NOT INSTALLED BETWEEN HAND SINK AND SOUTH FOOD PREP TABLE. SPLASH GUARD NORTH SIDE OF HAND SINK NOT EFFECTIVE, (NOT HIGH ENOUGH).
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. CHICKEN IN 3 COMP SINK.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI USED FOR CEVICHE. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. BEEF ABOVE FISH, CHICKEN ABOVE EGGS.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI USED FOR CEVICHE. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. COUNTER FRYER TO THE NORTH OF HOOD SUPPRESSION SYSTEM. **Warning**
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1/15/2014 | Routine - Food | Call Back - Complied |
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI USED FOR CEVICHE. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. BEEF PASTRY FRONT COUNTER @ 109°. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. COUNTER FRYER TO THE NORTH OF HOOD SUPPRESSION SYSTEM. **Warning**
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10/7/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken in kitchen area. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham in reach in cooler **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 03/07/13 **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, plant food, comminuted meat in reach in cooler **Warning**
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1/7/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
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8/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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