Cotty Caribbean Restaurant, 1177 S Federal Hwy, Deerfield Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- 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. Can of soda in kitchen on shelf.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in front counter area. Water at 113° F.
- Basic - Reuse of single-use articles. Reuse of butter container to store vinegar in prep area.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes on shelving in front counter area and dry storage room.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked fish at 89° F at steamer in cook line area. Reheated fish to 165° F . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over oxtail in upright cooler in kitchen area.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front line. **Corrected On-Site**
|
09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At bean storage container. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Coffee cup lids at the front counter not properly inverted.
- Basic - Sponge used to clean and sanitize food-contact surface.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Scratched neck and failed to wash hands prior to serving food and touching clean utensils. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat patties at 113° F at hot holding cabinet in front counter area. Chicken between 126° Fand 130° F at hot holding cabinet in cookline area. Increase heat setting. Corrective action taken.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice at 92° F at cookline. Place inside cooler. Corrective action taken.
|
5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In front counter area and near entryway to cookline area.
- Basic - Open dumpster lid.
|
3/21/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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