- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over muffin.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Men's room
- Basic - Case/container/bag of food stored on floor in kitchen. Apples
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Lady's room
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bread **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over cooked food. Shrimp over soup. Cookline cooler **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair, across three compartment sink.
- High Priority - License is expired and is more than 60 after expiration date.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Braised short ribs 48?F for more than 24 hours.Voluntary discarded . **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Next to three compartment sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Braised short ribs. **Corrected On-Site**
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2/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface on sliding door at reach in cooler .
- Observed nonfood-contact equipment in poor repair,floor in Walk in cooler Rusted.
- Critical - Observed toxic item stored in food preparation area.Paint and cleaner on shelf next to cookline .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.Backdoor has a gap on bottom left.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant rusted.
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11/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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