Cozumel Mexican Restaurant, 830 N Dixie Hwy, Lake Worth, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner.RUSTED TOP OF CHEST FREEZER
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
09/09/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.fFLIP TOP REACHIN AMBIENT 55° UPRIGHT WHITE REFRIGERATED UBIT AMBIENT 55°
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.ALL REACHINS
- Basic - No handwashing sign provided at a hand sink used by food employees.KITCHEN
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner.RUSTED TOP OF CHEST FREEZER
- Basic - Open dumpster lid.
- Basic - Single-service articles improperly stored.PLASTIC SPOONS **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.sausage, beef, chicken cooked in white upright REACHIN 47,48,48°cooked mixed VEGES 480
- High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.CUT TOMATOES 55°milk 55° cheese 56° discarded by cook IN UNIT OVERNIGHT NO WIC
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.KITCHEN
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
07/03/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Soil residue build-up on nonfood-contact surface. Dish rack.
|
3/7/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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