- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed True unit cooked turkey 50°f, cooked pork 50°, raw fish 50°, turkey gravy 49°, left overnight 12 hrs plus. due to RIC temperature setting, operator adjusted and will monitor as a Corrective Action
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed True unit cooked turkey 50°f, cooked pork 50°, raw fish 50°, turkey gravy 49°. Overnight 12 hrs plus.
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs stored over unwashed produce in RIC, operator moved to comply. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed rice in container with no label.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/7/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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