- 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. **Corrected On-Site**
|
09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Conveyor belt broken.
- Intermediate - Employee used handwash sink as a dump sink. Omelette Station
- Intermediate - Handwash sink used for purposes other than handwashing. Omelette Station,
|
3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
|
12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler by the prep area.
|
4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Observed hole in wall. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed interior of reach-in freezersoiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
6/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
|
1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. food container at 3030 kitchen Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Commissary room upright cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler #12
- Critical - Hand wash sink lacking proper hand drying provisions. at ocean ball room ice machine area and banquet area
- Critical - Handwashing cleanser lacking at handwashing lavatory. at ocean ball room ice machine area and banquet area
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No handwashing sign provided at a handsink used by food employees. at ocean ball room ice machine area and banquet area
- Critical - Observed bare hand contact ready-to-eat food. pizza dough and hot dog Corrected On Site. Gloves
- Observed build-up of mold-like substance on surface of nonfood-contact surface. cleaned plate store racks
- Critical - Observed handwash sink used for purposes other than handwashing. pitcher in handwashing sink at kitchen by pizza station Corrected On Site.
- Observed personal care items (purses) stored in waitress station, breakfast area Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 47 degrees at reach in cooler # 12 Corrected On Site. Moved to acceptable unit. Less than 4 hours per chef
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and cheese 51 degrees in commissary room upright cooler Corrected On Site. Less than 4 hours per chef. moved to acceptable unit
- Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over cocked appricot reach in cooler at 3030 kitchen Corrected On Site.
- Observed residue build-up on nonfood-contact surface. fans in dishmachine area
- Critical - Observed soil buildup inside ice bin. all except ocean ball room
- Critical - Observed uncovered food in holding unit/dry storage area. rice 3030 storage area
- Observed wall in disrepair. at grill area
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open container milk all of coolers
|
8/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fruits, vegetables, ham. moved to walkin cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen cooler Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. cooler back of kitchen
- Observed residue build-up on nonfood-contact surface. gaskets of reach in cooler back of kitchen
- Floors not maintained smooth and durable. missing tile front of ice machine
|
1/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours beef.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours chicken WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC room service.
- Critical. Observed food stored on floor WIC vanilla. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area cherries and cranberries.
- Observed walk-in cooler gasket moldy.
- Critical. Observed soiled reach-in cooler gaskets end of cookline.
- Critical. Observed soiled reach-in cooler gaskets pizza RIC.
- Critical. Observed buildup of slime in the interior of ice machine All 4. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface WIC ceiling.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Corrected On Site.
|
7/30/2010 | 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.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Equipment or utensils not designed or constructed in a durable manner.sandwich station
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.mini freezer
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning.hood
|
2/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. OBSERVED BARE HAND CONTACT OF READY-TO-EAT FOOD BY EMPLYEES AND ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE IN EFFECT. PREP WORKER CUTTING VEGGIES. CORRECTED ON SITE ******PER JOHN LITSCHER THIS WAS NOT A REPEAT VIOLATION, WHICH MEANS IT WILL NOT BE A CASE******
- Critical. OBSERVED FOOD EMPLOYEE TOUCHING READY-TO-EAT FOOD WITH THEIR BARE HANDS AND THE ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE. CHEF CUTTING VEGGIES WITH BARE HANDS. CORRECTED ON SITE ******PER SUPERVISOR JOHN LITSCHER THIS WAS NOT A REPEAT VIOLATION, WHICH MEANS THIS WILL NOT BE A CASE.******
- Critical. OBSERVED FOOD EMPLYEE TOUCHING READY-TO-EAT FOOD WITH THEIR BARE HANDS AND THE ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE. CHEF PREPPING HAMBURGER WITH BARE HANDS. REPEAT VIOLATION. CORRECTED ON SITE
- Critical. OBSERVED EMPLOYEE EATING WHILE PREPARING FOOD. PREP WORKER EATING PREP VEGGIES AT PREP TABLE. CORRECTED ON SITE.
- Critical. OBSERVED EMPLOYEE DRINKING FROM AN OPEN BEVERAGE CONTAINER IN A FOOD PREPARATION OR OTHER RESTRICED AREA. PREP WORKER DRINKING WATER AT COOKLINE. CORRECTED ON SITE
- Critical. OBSERVED AN OPEN BEVRAGE CONTAINER ON A FOOD PREPARATION TABLE OR OVER/NEXT TO CLEAN EQUIPMENT/UTENSILS. EMPLOYEE'S BOTTLE OF WATER IN REACHIN COOLER NEXT TO COOKLINE. CORRECTED ON SITE.
- OBSERVED SINGLE-SERVICE ARTICLES IMPROPERLY STORED. ALL CLEAN AND SANITIZED DISHWARE IN DISHWASHING AREA.
- Critical. OBSERVED EMPLOYEES PROVIDED IN-HOUSE TRAINING NOT PERFORMING THEIR WORK DUTIES IN A MANNER CONSISTENT WITH THE FOOD CODE REQUIREMENTS.
|
8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/15/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about 3030 Ocean, 3030 Holiday Dr, Fort Lauderdale, FL »