- Basic - Wall in disrepair. Behind glass door reach in coolers
|
10/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cloth used as a food-contact surface. Wet cloth covering corn beef in a cooler. **Corrected On-Site**
- Basic - Wall in disrepair. Behind glass door reach in coolers
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cleaning hands in sanitizer bucket. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Individually packaged creamer and butter at the front counter. Corrective action taken, re-iced. Explained time control procedure.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Glass door freezer
- 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. Nick **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer. **Corrected On-Site**
|
08/15/2014 | Routine - Food | Warning Issued |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Working containers of food removed from original container not identified by common name. Grits, flour, sugar.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. Confirmation no. 137039607 **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at 79°f on the front counter area. Discarded. **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. **Repeat Violation**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **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. Toasted sandwich, instructed operator to use gloves or utensils. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine, operator set up the 3 compartment sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked potatoes at 111°f on the prep area, dropped 5°f in 1/2 h. Moved inside a freezer. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, chicken, potato salad, gravy and soups on the reach in coolers. **Corrected On-Site**
|
1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.google online and print flyer.
|
11/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, metal and wood shelves need shelf paper lining. **Repeat Violation**
- Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area, put up Seperator between 3 compartment sink and cooler.
- Basic - Cleaned and sanitized equipment or utensils not properly stored, pastic containers stored on white cooler top.
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs **Corrected On-Site**
- 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. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair, shelves rusty, bottom shelves.
- Basic - No Heimlich maneuver/choking sign posted.google online and print flyer.
- Basic - Single-service articles not stored inverted or protected from contamination, pots on bottom shelf.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm, 50 ppm, **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, 50 ppm **Corrected On-Site** **Repeat Violation**
- 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. 0 ppm.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, poultry over bread. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, front counter, inside hole.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, potatoes.
|
9/26/2013 | Routine - Food | Warning Issued |
- 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. OBSERVED THE FOLLOWING SET UP: 1st sink to soak dishes. 2nd sink to wash and 3rd sink to sanitize. Observed no rinse step. Must set up in correct order. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven and stove.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Turkey/Turkey breast.kitchen.
- Basic - Several Shelves soiled with food debris/debris/grease.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked potatoes in tightly covered container at 84?f and after 45 minutes at 76?f in tall kitchen reach in cooler. Was placed in freezer to rapidly cool. **Corrected On-Site**
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Into grass outside ok kitchen back door.
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked potatoes in tall kitchen reach in cooler. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over has browns, ham and sauces in tall kitchen reach in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw turkey and raw chicken in same box/container as raw fish fillets in tall kitchen reach on cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw shell eggs over bacon in tall kitchen reach in cooler. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes in tightly covered container at 84?f and after 45 minutes at 76?f. **Corrected On-Site** **Repeat Violation**
|
1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured. in front of ice machine in dining room.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes in covered container in kitchen reach-in cooler at 89 degrees fahrenheit and observed at 82 degrees fahrenheit 30 minutes later during inspection. potatoes were uncovered and out in freezer to still be able to cool to 41 degrees fahrenheit within allowed timeframe of 6 hours. Corrected On Site.
- Missing drain plug at dumpster.
- Critical - Observed food being cooled by nonapproved method. cooked potatoes in covered container . Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler. Repeat Violation.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. Repeat Violation. Corrected On Site.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over cooked food. raw Chicken over cooked potatoes, gravy and batter in kitchen reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor in disrepair and with gaps around door when door is closed.
|
9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Lights missing the proper shield, sleeve coatings or covers. kitchen .
- No suitable facilities provided to store employee clothing and other possessions. shoes stored in dishwash area with equipment,brushes and utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread/toast/bagel in kitchen . Corrected On Site. Repeat Violation.
- Observed build-up of food debris, grease, dust and/or dirt on nonfood-contact surface. shelfs and on top of equipment,oven. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. cookline reach-in cooler.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw fish over cooked chicken in reach-in cooler in rear kitchen . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. container with raw cracked shell eggs over chicken salad, bacon, seafoods in reach-in cooler in rear kitchen . Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over chicken salad in reach-in cooler in rear kitchen, and raw hamburger beef patties over sauces/dressings etc in cookline reach-in cooler. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
1/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Line was clogged and repaired during inspection. when retested dishwash machine sanitizer level it was 100ppm. Corrected On Site.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Observed household "Home Defense" and several household Roach killer sprays in kitchen. Note: these insecticides are labeled for household use only and are not allowed to be used in a restaurant/food establishment. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on top of oven where utensils and equipment is stored.
- Observed build-up of food debris, grease and/or dirt on nonfood-contact surface. shelfs throughout kitchen.
- Critical - Observed buildup of slime/black debris in the interior of ice machine.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. kitchen.
- Observed grease and debris accumulated under cooking equipment, equipment , coolers.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup used in frontline sugar container. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. raw beef/hamburger patties over mashed potatoes, vegetables, etc in 2 reach-in coolers. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over strawberries in reach-in cooler. Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked potatoes on cookline on preptable at 115 degrees. was reheated immediately. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. sugar container on frontline.
|
9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/31/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 03/31/11.
- No copy of latest inspection report.
- 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. Pro This violation must be corrected by : 03/31/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed clean equipment stored on floor. Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Three compartment sink
- Critical - Observed toxic item improperly stored. By prep sink
|
1/31/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. In long term reach in cooler-
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces,tuna salad and other ready to eat in long term reach in cooler
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Observed soil residue in storage containers.
- Observed residue build-up on nonfood-contact surface. Sides of cooking equipments
- Observed residue build-up on nonfood-contact surface. Shelves by cook line
- Observed grease accumulated under cooking and oter equipments in kitchen -
- Observed wall soiled with accumulated food debris.
- Observed unnecessary items on the premise.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Identity of food or food product misrepresented. Imitation Crab-
|
10/12/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken over ready to eat Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
|
6/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. Raw chicken over sauce in long term reach in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. Turkey in long term reach in cooler
- Critical. Observed cloth used as a food-contact surface.
- Observed ice scoop with handle in contact with ice.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
|
12/24/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Potatoes in long term reach in cooler Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham,lettuce and cheese in reach in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler . All foods have been relocated to long term reach in cooler.Letuce,ham,cheese and mayo
- Critical. Observed potentially hazardous food thawed at room temperature.Whole turkey Corrected On Site.
- Observed nonfood-contact equipment in poor repair.Brocken glass door by server line.
- Observed food debris accumulated on kitchen floor.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
|
8/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bayview Diner, 2712 E Oakland Park Blvd, Fort Lauderdale, FL »