- Basic - Equipment in poor repair. Flip top cooler between 48°f and 56°F. Repairman is on the way
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09/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Flip top cooler between 48°f and 56°F. Repairman is on the way
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Too strong. Replaced solution to 50 ppm . **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler at cook line cold held at greater than 41 degrees Fahrenheit. Between 48°F and 56°F.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef Brisket from 85°F to 75°F in 30 minutes, cut brisket in smaller pieces to accelerate cooling.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm , service call was made , for service today.
- Intermediate - Handwash sink used for purposes other than handwashing. Stored dishes in sink. Took dishes out **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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09/04/2014 | Routine - Food | Warning Issued |
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler in pantry area.
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sliced tomatoes 50°F, beef steaks 49°F, scallops 52°F, during lunch time in drawers at cook line, placed everything on ice.
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Leaking drain pipe at hand wash sink.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On top of bar.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken wings over and next to beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At bar.
- Intermediate - Cold water not provided/shut off at employee handwash sink.sink all the way at west side of kitchen. Was shut off due to drain pipe leaking.
- Intermediate - Hot water not provided/shut off at employee handwash sink.shut off due to leaking drain pipe.
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Vinegar brine. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Beef and turkey **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.sugar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sausage 70°F put back in walk in cooler cooled down 41F.**Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. **Corrected On-Site**
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies bathroom.
- High Priority - Mop sink not yet installed/ hooked up
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5/2/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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