- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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. Cup of coffee on prep table. **Corrected On-Site**
- Basic - Food stored on floor.Bag of Bread in WIC. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. Meatballs 70°F and Cheese Ravioli 52°F. See stop sale. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets at wait station. **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 55°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Liquid eggs at 70°F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At wait station. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
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6/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/23/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.At wait station. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.Butter at wait station.Butter was put on ice inside cooler. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Food with mold-like growth. Cheese sliced.Discarded. See stop sale.
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food.Beef stored above ham in walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.Cleaner on prep table at wait station **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- 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.
- Intermediate - Reach-in cooler not 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 at cookline
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1/17/2013 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3 door under counter reach in cooler at wait station. there was no food in cooler at time of inspection and the unit will be serviced today.
- Critical - Hand wash sink lacking proper hand drying provisions.In kitchen and bar sink.
- Critical - Handwash sink not accessible for employee use at all times. In kitchen and bar area.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed gaskets with slimy/mold-like build-up.At 3 door under counter reach in cooler at wait station.
- Critical - Observed handwash sink used for purposes other than handwashing. Storage of sponge, dust pan and cleaning supplies.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface.ice machine in wait station.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked ,sliced cheese and butter
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12/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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