- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment in poor repair. ...rear kitchen tall 2 door storage cooler not maintaining foods at 41°AMBIENT TEMPERATURE 57°
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... In rear kitchen tall 2 door storage cooler: cut vegetables 50° tortilla shells 50° **Corrective Action Taken** - product relocated.
- High Priority - Raw animal food stored over ready-to-eat food. ... Raw shell eggs above ready to eat foods in storage cooler.
- 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.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In storage cooler cooked pork, chicken, and cooked vegetables.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of dead or trapped insects, or other pests, in control devices. ... In some ceiling light fixtures.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. ... Cleaned and sanitized utensils stored on soiled rack on bakers tray.
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- 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. BIG.FIVE.FOODBORNE.ILLNESSES---http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030_100.pdf MANAGERS.RESPONSIBILITIES...http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030_101.pdf
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. ... Pots and pans stored on floor.
- Basic - Nonbagged garbage in dumpster.
- Basic - Open dumpster lid.
- Flammables stored near a source of ignition. For reporting purposes only. ... No 16" Vertical OR Horizontal seep ration exists between deep fryer and open top gas burner stove.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Used to store plastic container
- Intermediate - Manager lacking proof of food manager certification.
- 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 - No soap provided at handwash sink. ... At front kitchen Handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork, cooked stew, sauces
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
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