- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**
|
10/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. DISH RACKS.
- Basic - Grease accumulated under cooking equipment.
- Basic - Large amount of unused equipment/supplies present. Broken equipment in kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI USED FOR CHEVICHE. **Repeat Violation**
- 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 - Encrusted material on can opener blade.
- Intermediate - Identity of food or food product misrepresented. SWAI USED FOR CEVICHE MISREPRESENTED ON MENU AS SEA BASS. NO INVOICE FOR SEA BASS AVAILABLE UPON REQUEST. CHEF PRESENTED SWAI TO ME STATING THIS IS WHAT THEY USE FOR SEA BASS. **Admin Complaint**. AT CALLBACK: OPERATOR STILL USES SWAI FOR CEVICHE AND ADVERTISES SEA BASS ON MENUE.
|
08/11/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Clean equipment stored on floor. DISH RACKS. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Large amount of unused equipment/supplies present. BROKEN EQUIPMENT IN KITCHEN. **Repeat Violation** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. IN WALK IN COOLER. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. NO READING ON CHLORINE TEST STRIPS. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. FOR SWAI. **Repeat Violation** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- 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. **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Identity of food or food product misrepresented. SWAI MIS REPRESENTED ON MENU AS SEA BASS USED IN CEVICHE. (A/C PENDING, SEE CALL BACK). **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- 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. **Warning**
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. **Warning**
- 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. **Warning**
|
08/11/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-contact equipment in poor repair. CHEST FREEZER LID.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI FOR CEVICHE.
- 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 - Torn packages/bags of food exposing the contents to contamination. SUGAR.
|
4/15/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Clean equipment stored on floor. DISH RACKS.
- Basic - Food stored on floor. LEMONS.
- Basic - Grease accumulated under cooking equipment.
- Basic - Large amount of unused equipment/supplies present. Broken equipment in kitchen.
- Basic - Stored food not covered in walk-in cooler. RAW CHICKEN.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI USED FOR CHEVICHE. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. FISH ABOVE RTE SHRIMP IN WALK IN COOLER.
- 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 - Encrusted material on can opener blade.
- Intermediate - Identity of food or food product misrepresented. SWAI USED FOR CEVICHE MISREPRESENTED ON MENU AS SEA BASS. NO INVOICE FOR SEA BASS AVAILABLE UPON REQUEST. CHEF PRESENTED SWAI TO ME STATING THIS IS WHAT THEY USE FOR SEA BASS. **Admin Complaint**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. BLACK BEANS.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. BAG OF SUGAR.
|
4/15/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. BASIN UNCLEAN.
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ON COOK LINE.
- Basic - Nonfood-contact equipment in poor repair. CHEST FREEZER LID.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. SWAI FOR CEVICHE.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. BEEF TOUCHING FISH (SWAI) IN REACH IN COOLER. **Corrected On-Site**
- 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 - Identity of food or food product misrepresented. SWAI MISREPRESENTED AS SEA BASS IN MENU ITEMS SUCH AS IN CEVICHE AND AS SEA BASS FILLETS. NO SEA BASS OBSERVED ON PREMISES; NO INVOICE FOR SEA BASS PROVIDED UPON REQUEST AND PER PIC AND COOK, SWAI IN USED FOR SEA BASS. **Admin Complaint**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. ONE EMPLOYEE.
- Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ONE EMPLOYEE, PIC.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. SUGAR.
|
11/13/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Food stored in dry storage area not covered. Sugar **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Establishment operating without a current license and with overdue fines. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce 44? salad 45? chicken 45? in walk in cooler. **Warning**
- 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. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce in walk in cooler **Warning**
|
3/20/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen next to 3 compartment sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed handwash sink used for purposes other than handwashing. storing ice tea container
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area. cook potatoes in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. salt in stockroom
- Observed unnecessary items on the premise. broken reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauce , plantfood in walk in cooler
- Critical - Vacuum breaker mising at hose bibb. no backflow preventer at pipe parallel to handwash sink in kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
|
10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22 READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITH NOT PROPERLY DATE MARKED. CHICKEN, PLANTFOOD, RICE IN WALK IN COOLER.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, plantfood , rice in walk in cooler
- Critical - Violation: 08A-29 OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA. FLOUR, RICE, SUGAR IN STORAGE.
- Critical - Violation: 08A-29 OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA. PLANTFOOD IN WALK IN COOLER.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. flour, rice,sugar in storage
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. plantfood in walk in cooler
- Critical - Violation: 20A-10 DISHMACHINE CHLORINE SANITIZER NOT AT PROPER MINIMUM STRENGTH. 10 PPM
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm
- Critical - Violation: 30-02 VACUUM BREAKER MISSING AT HOSE BIBB: IN KITCHEN NEXT TO MOP SINK
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb; in kitchen next to mop sinj
- Violation: 36-13 OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-14 OBSERVED GREASE ACCUMULATED ON KITCHEN FLOOR.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor.
- Violation: 42-11 OBSERVED UNNECESSARY ITEMS ON THE PREMISES. BROKEN REACHIN COOLER
- Violation: 42-11-1 Observed unnecessary items on the premise. broken reach in cooler
- Critical - Violation: 53A-01 MANAGER LACKING PROOF OF FOOD MANAGER CERTIFICATION.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/6/12.
- Critical - Violation: 53B-08 NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.
- Critical - Violation: 53B-08-1 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 : 4/6/12.
|
5/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 10 ppm
- Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 4/6/12.
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen next to 3 compartment sink
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 4/6/12.
- 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 : 4/6/12.
- Observed attached equipment soiled with accumulated grease. hood filters
- Observed grease accumulated on kitchen floor.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plantfood in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 46 degrees F in reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. flour, rice,sugar in storage
- Critical - Observed uncovered food in holding unit/dry storage area. plantfood in walk in cooler
- Critical - Observed unlabeled spray bottle; glass cleaner found in kitchen next to 3 compartment sink
- Observed unnecessary items on the premise. broken reach in cooler
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, plantfood , rice in walk in cooler
- Critical - Vacuum breaker mising at hose bibb; in kitchen next to mop sinj
|
2/6/2012 | Routine - Food | Warning Issued |
- Critical - DISHMACHINE CHLORINE SANITIZER NOT AT PROPER MINIMUM STRENGTH. 10 PPM
- Critical - ESTABLISHMENT OPERATING WITH A CURRENT H and R LICENSE. VIOLATION MUST BE CORRECTED BY 04/06/12
- Critical - HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS. KITCHEN
- Critical - HANDWASHING CLEANSER LACKING AT HANDWASHING LAVATORY. KITCHEN NEXT TO 3 COMPARTMENT SINK.
- Critical - MANAGER LACKING PROOF OF FOOD MANAGER CERTIFICATION.
- Critical - NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.
- OBSERVED ATTACHED EQUIPMENT SOILED WITH ACCUMULATED GREASE. HOOD FILTERS
- OBSERVED GREASE ACCUMULATED ON KITCHEN FLOOR.
- OBSERVED GREASE ACCUMULATED UNDER COOKING EQUIPMENT.
- OBSERVED IN-USE UTENSIL STORED IN UNCLEAN WATER AT OR ABOVE 135 DEGREES FAHRENHEIT.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. SEAFOOD 46 DEGREES FAHRENHEIT IN REACH IN COOLER.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. PLANTFOOD IN WAK IN COOLER.
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA. FLOUR, RICE, SUGAR IN STORAGE.
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA. PLANTFOOD IN WALK IN COOLER.
- Critical - OBSERVED UNLABELED SPRAY BOTTLE; GLASS CLEANER FOUND IN KITCHEN NEXT TO 3 COMPARTMENT SINK.
- OBSERVED UNNECESSARY ITEMS ON THE PREMISES. BROKEN REACHIN COOLER
- Critical - PORTABLE FIRE EXTINGUISHER NOT PROPERLY MOUNTED AT LEAST 4 INCHES OFF THE FLOOR AND THE TOP NO HIGHER THAN 5 FEET OFF THE FLOOR. FOR REPORTING PURPOSE ONLY.
- Critical - READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITH NOT PROPERLY DATE MARKED. CHICKEN, PLANTFOOD, RICE IN WALK IN COOLER.
- Critical - VACUUM BREAKER MISSING AT HOSE BIBB: IN KITCHEN NEXT TO MOP SINK
|
2/6/2012 | Routine - Food | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Dishes in the kitchen not stored inverted.
- Critical - No Certified Food Manager for establishment.
- Critical - Observed raw animal food stored over ready-to-eat food. Walkin cooler
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
12/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cabo Bianco, 1672 E Oakland Park Blvd, Oakland Park, FL »