- No Violations Were Observed
|
10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Lights in cook-line area missing the proper shield, sleeve coatings or covers. I **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline cooler. **Warning**
- High Priority - Container of medicine improperly stored. Advil in food storage cabinet in rear prep area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa at 52° F, cooked shredded chicken at 54° F, cooked ground beef at 49° F, raw beef at 52° F, and cream at 45° F all at cookline cooler. All foods moved to working cooler. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beef tacos at 121° F at hot holding cabinet. Increased heat setting. Corrective action taken. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Cookline cooler with ambient temperature of 50° F. All potentially hazardous foods removed from cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cabbage 52° F, cut lettuce at 53° F at cookline cooler. Foods moved to working cooler corrective action taken. **Warning**
|
09/30/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
5/12/2014 | Routine - Food | Call Back - Complied |
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Water leaking from faucet. At 3 compartment sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
2/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area. Purse with food in rear prep storage area cabinet.
- 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. No sanitization step when washing at 3 compartment sink. Only washing and rinsing observed.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Food stored in dry storage area not covered. Flour bag in glass door cabinet in rear prep area.
- Basic - Hole in ceiling. In rear prep area.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At salt container.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum foil containers not properly inverted in shelving in dishwashing area.
- Basic - Water leaking from faucet. At 3 compartment sink.
- Basic - Working containers of food removed from original container not identified by common name. Salt container in rear prep area.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. No sanitization step provided when warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. From warewashing to prepping with no HANDWASH.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. No sanitization step provided when warewashing dishes. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over veggies at True refrigerator near cook-line.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 6 fresh and 24 dry rodent droppings by food shelving in rear prep area. Observed 2 fresh and 17 dry rodent droppings on top of box with takeout cups above dishwashing area. About 15 dry rodent droppings on top of wall above rear prep area. Observed gnaw marks on banana in reap prep area storage shelving.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Banana with gnaw marks. Thrown in garbage by operator.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
1/31/2014 | Routine - Food | Emergency order recommended |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Vinegar bottle on floor by register.
- Basic - Hole in ceiling. In rear prep area.
- Basic - Hole in wall. Near restroom area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline area.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.at cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. At cookline.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood shelving unit observed in rear prep area.
- Basic - Nonfood-grade bags used in direct contact with food. Shopping bacs with colored lettering Used to store beef at cookline area cooler.
- Basic - Plumbing system in disrepair. Low water pressure at HANDWASH sink in cookline area.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Shelving in dishwashing area.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in rear prep area.
- Basic - Sponge used to clean and sanitize food-contact surface. A 3 compartment sink.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at 63° F at cookline under no temperature control. Place inside cooler. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beans held over night for cooling at 85° F at cookline Cooler. 2 temperature taken 45 minutes later at 85° F. Beans discarded. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit..rice under no temperature control at cookline on top of prep table at 118° F. Place on top of stove and maintain under heat. **Corrected On-Site**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked beans on stove at 132° F. Turn on burner to maintain 135° F or above. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce at 63° F at cookline under no temperature control.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Salsa at 52° F at cookline under no temperature control.
- High Priority - Employee ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Employee dried hands on soiled towel after washing. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items 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. After tortillas are cooked observed cook handling them with her bare hands. **Corrected On-Site**
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef under ice bag at TRUE freezer.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Beans at 85° F at cookline cooler . Re- temp within 45 minutes with a temperature again of 85° F. Cooked and cooled. Held overnight.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Lotion bottle stored with takeout containers in glass door cabinet in rear prep area.
- High Priority - Toxic substance/chemical stored by or with food. Bottles of cleaners stored with vinegar and mojo in rear prep area. Lotion over flour at glass door cabinet in rear prep area.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 87° F at cookline.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beans Cooled in deep pot. Discarded. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory.
|
7/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cafeteria La Progresena, 536 W Sample Rd, Pompano Beach, FL »