- Basic - Bathroom door not self-closing. Employee / handicapped restroom
- Basic - Ceiling tile in disrepair. Observed several Water damaged tiles.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee / handicapped restroom
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over chest freezers
- High Priority - Vacuum breaker missing at hose bibb. Outdoors.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Employee / handicapped restroom
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
- Basic - Ceiling tile in disrepair. Observed several Water damaged tiles.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee / handicapped restroom
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use ice scoop stored on soiled surface between uses. Wooden fence
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over chest freezers
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. Soiled dry clothes on prep tables. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bar
- Basic - Unprotected ice machine in a customer/nonsecure area. Outside back doors unlocked.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, chicken, peppers at 45°f in the flip top reach in cooler. Operator turned the unit folder. 41°F at the end of the inspection. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 76°f on the prep area, less than 4 h out of temperature according to PIC. Corrective action taken, moved to a cooler. Explained time control procedure.
- 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 - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first 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. Touching cakes with bare hand **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. Marinara sauce at the prep area. Corrective action taken, moved inside a cooler.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Cut tomatoes and shell eggs in the same container on the fliptop cookline reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry and beef over cheese and vegetables in the walk in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw beef , seafood with cooked eggplant
- High Priority - Vacuum breaker missing at hose bibb. Outdoors.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign. **Corrected On-Site**
- 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. Flip top reach in cooler. Operator turned the unit colder, 41°F at the end of the inspection. **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. Soup, broth in the walk in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
|
07/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing. Employee / handicapped restroom
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Kitchen shelves
- Basic - Ceiling tile in disrepair. Observed several Water damaged tiles.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee / handicapped restroom
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use ice scoop stored on soiled surface between uses. Wooden fence
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over chest freezers
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. Soiled dry clothes on prep tables. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bar
- Basic - Unprotected ice machine in a customer/nonsecure area. Outside back doors unlocked.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, chicken, peppers at 45°f in the flip top reach in cooler. Operator turned the unit folder. 41°F at the end of the inspection. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 76°f on the prep area, less than 4 h out of temperature according to PIC. Corrective action taken, moved to a cooler. Explained time control procedure.
- 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 - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first 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. Touching cakes with bare hand **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. Marinara sauce at the prep area. Corrective action taken, moved inside a cooler.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Cut tomatoes and shell eggs in the same container on the fliptop cookline reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry and beef over cheese and vegetables in the walk in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw beef , seafood with cooked eggplant
- High Priority - Vacuum breaker missing at hose bibb. Outdoors.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign. **Corrected On-Site**
- 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. Flip top reach in cooler. Operator turned the unit colder, 41°F at the end of the inspection. **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. Soup, broth in the walk in cooler.
- Intermediate - Slicer blade guard soiled with old food debris.
|
5/16/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. 3. Door.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door next to dryer.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
|
1/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom facility not clean.strong urine Odor. Employees.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hand sink, kitchen.
- Basic - Equipment in poor repair. 3 door cooler, 48-51°.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.3 compartment sink
- Basic - No Heimlich maneuver/choking sign posted. Google online.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. 3. Door.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door next to dryer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. shrimp. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- 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, use 3. Compartment sink for sanitizing until machine isrepaired
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48-51° eggs, meat, moved to walkin, 42° **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employees. Bathroom..
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
10/31/2013 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline.
- Basic - Exterior door has a gaps at the threshold and / or at the sides that opens to the outside. Back door.
- Basic - Shelves soiled with encrusted food debris/debris/grease. Kitchen.
- Basic - Wall soiled with accumulated food debris/grease. Kitchen.
- High Priority - Raw animal food stored over ready-to-eat food. Raw Chicken and raw Lamb over lettuce in walk in cooler. **Corrected On-Site**
|
5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. Hood / hood filter
- Critical - Observed cloth used as a food-contact surface. On / around washed herbs/vegetables. **Corrected On-Site**
- Observed wall soiled with accumulated food debris.
|
12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed gaskets with slimy/debris build-up. cookline reach-in cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes between butcher block and bain marie. Corrected On Site. Repeat Violation.
|
5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. frying pan in kitchen handwash sink. Corrected On Site.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken breast over lettuce in walk-in cooler. Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes on cookline between equipment. Corrected On Site.
|
12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning. Walk in cooler- Repeat Violation.
- Critical - Observed buildup of soiled material on mixer head.
- Observed clean equipment stored on floor. Server trays-
- Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer- ( parts in)
- Observed residue build-up on nonfood-contact surface. Some shelves in kitchen
- Critical - Screening is not 16-mesh to the inch. Vent-
|
5/27/2011 | 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. Sauces in walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. Walk in cooler-
- Critical. Observed cloth used as a food-contact surface. Repeat Violation. Corrected On Site.
- Observed equipment in poor repair. Reach in freezer
- Critical. Observed soil residue in storage containers.
- Observed residue build-up on nonfood-contact surface. Shelves Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Screening is not 16-mesh to the inch. Vent
- Observed food debris accumulated under equipments
- Observed ceiling soiled with accumulated grease. Repeat Violation.
- Light not functioning. Walk in cooler
- Critical. Observed toxic item stored by utensils.
|
12/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed equipment in poor repair. Reach in freezer door
- Observed residue build-up on nonfood-contact surface. Shelve by reach in cooler
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed utensils stored in crevices between equipment.
- Observed food debris accumulated under equipments.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- No copy of latest inspection report.
|
3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed food stored on floor. Vegetable,clams and pork on walk in cooler floor
- Critical. Observed uncovered food in holding unit/dry storage area.Langoustine and brocoli in reach in freezer
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler and freezer by the mixer
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface . Dishrack
- Observed residue build-up on nonfood-contact surface. All shelves in kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean utensils stored in dirty bucket
- Critical. Hot water not provided/shut off at employee hand wash sink. By cook line
- Critical. Water pressure lacking at fixtures that require the use of water.Hot water in three compartment sink
- Plumbing system improperly repaired. Faucet handle in tnree compartment sinnk
- Critical. No handwashing sign provided at a handsink used by food employees. By cook line
- Observed food debris accumulated under all equipments.
- Critical. Observed toxic item stored by utensils.Carpet cleaner by soup bowl.
- Critical. Observed unlabeled spray bottle.
|
8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/12/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Bon Gusto Ristorante, 5640 N Federal Hwy, Fort Lauderdale, FL »