- Basic - Case/container/bag of chicken and Beef stored on floor in walk-in cooler.
- Basic - In-use knife/knives stored in crack between equipment and wall. In salad prep area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At front desk and the two Traulson units in dry storage area.
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar.
- 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.prep cook cutting cucumber and squash for salad with bare hands
- High Priority - Employees failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen at cook line
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw salmon packaged on site on same shelf in door with packaged on site veggies .
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No paper towels or mechanical hand drying device provided at only hand wash sink next to cook line .
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour and powdered sugar.
- Basic - Case/container of bread and chicken stored on floor in walk-in cooler/freezer.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Vegetables in white containers in walk in cooler.
|
11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.next to slicer **Corrected On-Site**
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cutting rolls with bare hands cook said it was for his sandwich and wrapped sandwich for later personal use. Gloves were put on immediately **Corrected On-Site**
- Critical - Observed food stored on floor.rolls freezer
- Observed single-service articles improperly stored.take outs not inverted **Corrected On-Site**
- Critical - Observed uncovered food in holding unit/dry storage area.pooled eggs walk in **Corrected On-Site**
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.placed in dirty laundry basket was wiping prep table **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.egg salad tuna salad walk in **Corrected On-Site**
|
12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.bag red potatoes walk in
- Critical - Observed food stored on floor.muffin batter freezer
- Observed single-service articles improperly stored.not inverted Corrected On Site.
- Critical - Observed toxic item stored by utensils.cleaner/pots Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.pasta walk in Corrected On Site.
|
8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner--dairy room Repeat Violation. Corrected On Site.
- Nonfood-contact equipment not designed and constructed in a durable manner--rusted bottom shelf at cookline.
- Observed utensils stored in crevices between equipment-knives behind 3 compartment sink-bakery room Corrected On Site. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation---last sliding door behind bleach supplies.
- Critical - Working containers of food removed from original container not identified by common name-plastic containers with seasonings on bottom shelf at cookline.
|
5/22/2012 | 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 - License expired within 30 days after expiration date.-fax to me at 954-956-5699. Confirmation # 117033872 Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine--quatinary strips got wet not working.
- Observed utensils stored in crevices between equipmen--knives on wall use magnet-oven room
- Observed walk-in cooler and FREEZER gasket torn/in disrepair.
|
12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening-coldcuts in walkin
- Observed utensils stored in crevices between equipment.
|
5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/23/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
12/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked POTENTIALLY HAZARDOUS FOOD shall be cooled: (1) Within 2 hours, from ...(140 degrees Fahrenheit) to ...(70 degrees Fahrenheit); and (2) Within 4 hours, from ...(70 degrees Fahrenheit) to ...(41 degrees Fahrenheit) or less, or to ...(45 degrees Fahrenheit) as specified under Paragraph 3-501.16(C).
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.
- Critical. Please see inspection report for more details.
- Critical. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical. Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical. Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Exposed utility service lines and pipes shall be installed so they do not obstruct or prevent cleaning of the floors.
- Floor Carpeting, Restrictions and Installation. (A) A floor covering such as carpeting or similar material may not be installed as a floor covering in FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet room areas where handwashing lavatories, toilets, and urinals are located, REFUSE storage rooms, or other areas where the floor is subject to moisture, flushing, or spray cleaning methods. (B) If carpeting is installed as a floor covering in areas other than those specified under Paragraph (A) of this section, it shall be: (1) Securely attached to the floor with a durable mastic, by using a stretch and tack method, or by another method; and (2) Installed tightly against the wall under the coving or installed away from the wall with a space between the carpet and the wall and with the edges of the carpet secured by metal stripping or some other means.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
|
10/19/2010 | Routine - Food | Warning Issued |
- Critical. Vacuum breaker mising at hose bibb-backroom
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-3-back door-contracting order in place.
- Floors not maintained smooth and durable-contracting taking place.
- Observed food debris accumulated on kitchen floor-under oven. Repeat Violation.
- Wall not smooth and easily cleanable-peeling paint in doorway.
- 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--Ingrid
|
6/3/2010 | Routine - Food | Warning Issued |
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover-in oven room-4-shelves.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.-wood shelves need to be sealed
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine
- Critical. Violation: 20A-06-1 Sanitizer not used in accordance with the manufacturer's recommendations-mixing bleach with detergent --must use all 3-compartment --wash,rince, sanitize -spoke to Tania
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink-restroom.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb-gray hose on southside
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.-all doors need to be sealed tight-no daylight showing
- Violation: 36-11-1 Floors not maintained smooth and durable-floor needs to be sealed.
- Violation: 37-09-1 Wall not smooth and easily cleanable-walls need to be sealed.
- Critical. Violation: 53B-08-1 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. Victor
|
11/30/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Observed ripped/worn tin foil used as shelf cover-in oven room-4-shelves.
- Food-contact surface not smooth and easily cleanable.-wood shelves need to be sealed
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-chlorine
- Critical. Sanitizer not used in accordance with the manufacturer's recommendations-mixing bleach with detergent --must use all 3-compartment --wash,rince, sanitize -spoke to Tania
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.-oven vent/exhaust
- Observed single-service articles stored without protection from contamination-needs to Be face down-bakery/pickup.
- Critical. Hot water not provided/shut off at employee hand wash sink-restroom.
- Critical. Vacuum breaker mising at hose bibb-gray hose on southside
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.-all doors need to be sealed tight-no daylight showing
- Floors not maintained smooth and durable-floor needs to be sealed.
- Observed grease accumulated on kitchen floor-under fryer and oven.
- Wall not smooth and easily cleanable-walls need to be sealed.
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only. in Bakery pickup area
- 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. Victor
|
9/29/2009 | Routine - Food | Warning Issued |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/26/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/26/2009 | Routine - Food | Warning Issued |
| No report available. | 8/21/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Almani's Kosher Catering Bakry, 2836 Stirling Rd Bay I T, Hollywood, FL »