- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Food stored on floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times.
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
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5/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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2/19/2014 | Routine - Food | Warning Issued |
- High Priority - Vacuum breaker missing at hose bibb.
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10/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler in cook line.
- Basic - Food stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing.
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10/9/2013 | Routine - Food | Warning Issued |
- 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, in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor, box of carrots, in walk in cooler.
- Basic - Ice scoop handle in contact with ice.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food., beef , pork and wontons, in reach in freezer.
- Basic - Stored food not covered in walk-in cooler, prepared cabbage, carrots and cooked chicken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Raw animal food not properly separated from ready-to-eat food, raw eggs stored next to cooked rice, in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw beef stored next to raw fish, in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink, in ware washing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, chicken, cooked shrimp and cooked rice, in walk in cooler.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, blocked by trash can.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed hand wash sink used for purpose other than washing hands, as evident by the accumulation of rice in sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, to scoop rice.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw eggs stored over lettuce, in reach in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue/grime build-up on nonfood-contact surface, mopsink.
- Observed wall soiled with accumulated food debris.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Wet wiping cloth not stored in sanitizing solution between uses,sitting on prep table, in kitchen .
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured, by toaster.
- Critical - Handwashing cleanser lacking at handwashing lavatory, by yogurt machine/3 compartment sink.
- Critical - Hot water not provided/shut off at employee hand wash sink, in restrooms.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, rice/sugar.
- Observed attached equipment soiled with accumulated dust, vents.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored next to cooked dumplingds,in walk-in-cooler.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw eggs stored next to prepared vegetables , in walk-in-cooler.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed residue/grime build-up on nonfood-contact surface,mopsink .
- Observed wall soiled with accumulated food debris, by walk-in-cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, cooked chicken , in walk-in-cooler.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured, under prep sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory, by 3 compartment sink .
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, sugar and rice.
- No copy of latest inspection report.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, by coffee machine.
- Observed attached equipment soiled with accumulated dust, ac vents.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, 3 compartment sink .
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored next to tofu, in walk-in cooler.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken stored over fish in reach in cooler . Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by rice cooker.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, front counter. Corrected On Site.
- Observed nonfood-grade containers used for food storage, grocery bag, used to store loose corn, in reach-in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area, sauce in walk in cooler .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sauce, cooked pasta and chicken ,in walk-in cooler.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name, flour.
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle.
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8/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must hand wash, rinse and sanitize all wares until the dishmachine is operating properl7
- 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 : 7/18/11.
- Observed attached equipment soiled with accumulated grease. Hood
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled. Kitchen .
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Reused 5 gollon food buckets.
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5/16/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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