- Critical - Hand wash sink lacking proper hand drying provisions. Backroom
- Critical - Handwashing cleanser lacking at handwashing lavatory. Backroom
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves.
- Observed employee with ineffective hair restraint.
- Critical - Observed hand wash sink used for purpose other than washing hands. Food storage at the end of the counter.
- Critical - Observed handwash aids at a non-handwash sink. 3 compartment sink .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooled meat.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef patty Corrected On Site by reheating.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.
- Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical - First aid supplies that are in a FOOD ESTABLISHMENT for the employees' use shall be: (B) Stored in a kit or a container that is located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, and LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical - Food contact surfaces of equipment and utensils clean
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reachin ambient temp 89 degrees
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin 89 degrees ambient no food inside ther reachins are proper temperature less than 41 degrees
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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8/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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