- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In kitchen found in 80°f **Warning** At time of callback inspection found in 80°f
- Intermediate - Hot water not provided/shut off at employee handwash sink. In hand sink in kitchen **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
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10/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored in or above a food preparation area. Personal cell phone on top of cutting board in kitchen **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Bread **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Under 3 compartment sink **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In 1 door White House hold unit in kitchen raw steak inside thank you begs **Warning**
- High Priority - Employee washed hands with cold water. No hot water in hand wash sink **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In kitchen found in 80°f **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In hand sink in kitchen **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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. **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. In 1 door White House hold unit in kitchen cooked potatoes and cooked beef **Warning**
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08/21/2014 | Routine - Food | Warning Issued |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.82 degrees
- Basic - Single-service articles not stored inverted or protected from contamination.storage near hall **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.beef **Corrected On-Site**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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2/10/2014 | 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.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse next to silverware **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.spoon for mixing coffee 81 degrees
- 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 reach in
- Intermediate - Handwash sink used for purposes other than handwashing.sponge in it **Corrected On-Site**
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.burn relief next to lids ss items moved
- 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 and cheese **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.picadillo **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed raw animal food stored over ready-to-eat food.chicken/vegetables reach in Corrected On Site.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.954 967-4404 s/c abby kessman/deep fryer and hot plate used for cooking in frying pan.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beef reach in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.soup reach in Corrected On Site.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner-spoons-kitchen.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.-soda cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored in a prohibited area--needs a lock-in hallway.
- Critical - Observed raw animal food stored over ready-to-eat food-eggs over rice. Corrected On Site.
- Observed utensils stored in crevices between equipment-knives.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-83 degrees enpanadas. Corrected On Site-spoke about time-in-leu of temp.
- Critical - Working containers of food removed from original container not identified by common name-rice. Corrected On Site.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2011 | 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-ham, cheese, salad.
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6/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/18/2011 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Sanitizing concentration
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Clean clothes, hair restraints
- Critical - Current license properly displayed
- Critical - Food management certification valid
- Critical - Foods properly cooked/reheated
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3/10/2011 | Food-Licensing Inspection | Warning Issued |
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