- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Cooked sausage links on the cook's line. Sausage was placed into a steam table. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs stored above prepped vegetables in the upper part of the Bain Marie cooler on the cook's line. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. Pic Judy and CPFM Victor. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 2 cooks, 2 waitstaff, 1 dishwasher and 1 manager working with no Certified Food Manager present. Food manager arrived at 09:56. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom. **Corrected On-Site** **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. Did not observe a training certificate for 1 waitress (Michelle) and 2 cooks (Will and Eric) or the dishwasher. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bootlegs hanging above the 3 compartment sink. **Corrected On-Site** **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/01/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked sausage in hot hold on the grill at 106°.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shell eggs being stored above prepped vegetables in the Bain Marie cooler on the cook's line. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waitstaff
- Intermediate - Spray bottle containing toxic substance not labeled hanging above the 3 compartment sink. **Corrected On-Site**
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Glass used for sugar. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Turbo-air reach-in cooler in the service area. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour in the kitchen and sugar under the coffee makers. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked potatoes stored under the steam table. Placed on grill to heat, will then place in the steam table covered. **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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage kept near the grill. Placed in a double pan with water on the grill. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken thawing in the walk-in cooler on top of juice. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Matzo balls in the walk-in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging from a shelf in storage.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Women's bathroom
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bain Marie cooler on the cooks line.
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8/20/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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