- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler carrots and onions
- Basic - Food debris accumulated on kitchen floor. In pizza station
- Basic - In-use utensil stored in ice or ice water between uses. Spoons in sushi station **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In pizza station reach in cooler raw shell eggs over salami
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. In sushi display cooler raw tuna,raw salmon ,raw snapper found in 49°f in a double stacked container, manager placed raw fish under 1 container to bring temperature control to 41°f
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat found in 400 ppm in 3 compartment sink, use dish machine instead until fixed
- Intermediate - Employee filled water pitcher/cup at handwash sink. In wait station hand wash sink **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In wait station **Corrected On-Site**
|
07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. With food debris in cook line
- Basic - Cutting board has cut marks and is no longer cleanable. Pizza station cutting board
- 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. Cup with coffee on prep table without a lid
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee in sushi station drinking coffee
- Basic - Employee eating in a food preparation or other restricted area. In cook line and in dish area
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Cold cuts in walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing food inside in cook line
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.2 doors reach in freezer in pizza station
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in 3 doors reach in cooler in pizza station
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in cook line
|
1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Personal beg with cans of food in dry storage
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Rice outside walk in cooler
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice in 105°f ,must be discarded at 3:30pm.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Making wrap with bare hand
- High Priority - Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. Pizza in 75°f under no temperature control,must be discarded in 4:30pm ,marked with 4 hours time frame
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. For sushi rice and baked pizza
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing plates inside
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.for sushi rice and baked pizza
- 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. Must provide by next routine inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cold cuts and cheese throughout walk in cooler
|
8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen
- Intermediate - Handwash sink used for purposes other than handwashing. Pizza Station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Meatballs. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Meatballs, Walk In Cooler. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Meatballs, Walk In Cooler
|
8/8/2012 | 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. Pro
|
4/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Rice And Dough, 501 Se 2 St, Fort Lauderdale, FL »