- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. In kitchen next to ice machine
- Basic - Build-up of mold-like substance on nonfood-contact surface. Ice bucket in kitchen next to the ice machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Mixing bowls on shelf across from dish machine in the kitchen. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 water bottles on prep table. **Corrected On-Site**
- Basic - Employee eating while preparing food. In walk-in cooler.
- Basic - Equipment and utensils not properly air-dried - wet nesting. On back shelf across the dish washing area.
- Basic - Ice scoop handle in contact with ice. Found @ bar inside restaurant. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soil residue build-up on nonfood-contact surface. Can opener hoster.
- High Priority - Live, small flying insects in food preparation area. Flies in the Kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken found at 44° F in walk in cooler, corrective action taken.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Soda gun soiled. Found @ the out bar area.
|
10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom facility not clean , hand wash sink.
- Basic - Stored food not covered in walk-in cooler. Pasta
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tuna in walk in cooler at 48°F. See stop sale
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Tuna in walk in cooler at 48°F. See stop sale
- High Priority - Dented cans present, 4 cans of water chestnuts. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta in walk in cooler at. 45°F. Corrective action taken.
- High Priority - Small flying insects in bar area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler.
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/30/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease on nonfood-contact surface of deep fryers.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buns **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Floor area(s) covered with standing water. In kitchen
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment. In kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. In bar
- Basic - Stored food not covered in service station, cut lemon.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Exceed 400 ppm, found in bar.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 45° in reach in cooler
- 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
- High Priority - Live flies in kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Seafood and beef. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified food manager fails to exhibit active managerial control. Dish washing sanitizer was empty.
- Intermediate - Employee used handwash sink as a dump sink. In bar
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
|
9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hand wash sink lacking proper hand drying provisions. WAIT STATION, COOK LINE, BAR **Repeat Violation** **Warning** , "at callback" there was no paper towels in the employee bathroom and the cook line.
- Observed clean equipment stored on floor. DISH RACKS. **Warning** 5 dish racks were left on the floor.
- Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. PROPER COLD HOLDING. **Warning** Employees are not following food code on cooling and holding procedure, example chicken wings left in danger zone on cook line with cook line lid left open.
- Observed unlabeled spray bottle. WHITE BOTTLE. **Warning** Two bottles hooked on ledge at the end of the cook line and not labeled.
|
5/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Large cylinder for soda machine was not chained or restrained in any form.
- Basic - Clean equipment stored on floor.cleaned pots not sanitized and stack on each other and not allowing for air dry. DISH RACKS. **Admin Complaint** **Repeat Violation**
- Basic - Covered waste receptacle not provided in women's bathroom. No woman's trash can with lid in the employee's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. Main cutting board is old and with deep grooves that hold bacteria.
- Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints by the managers.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler door has ripped gasket on right side of the door.
- Basic - Soil residue build-up on nonfood-contact surface. Hand washing sink in the dishwasher area has residue buildup on the pipes.
- Basic - Soiled reach-in cooler gaskets. Gaskets had buildup and mold by the top of the door and on the side.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher was not dispensing solution onto the dishes.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. One cook touched raw burgers and then started to make avocados without changing his gloves. Another cook was handling raw shrimp and then touch RTE chicken wings without changing gloves.
- High Priority - Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit within 6 hours. Linguini @52? ribs at 47?
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Splitter did not have a vacuum breaker.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken wings on cook line greater than 41? more than 4 hours. @ 52? **Admin Complaint**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. linguini and ribs
- Intermediate - Certified food manager fails to exhibit active managerial control. Asst. manager not showing cooling, cold holding, and proper hygienic practices.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Employees did not follow sanitation all practices in not knowing the dish washing machine did not have sanitizing solution and cold holding and cooling procedures.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels in the employee bathroom and the cook line. **Admin Complaint**
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles at the end of the cook line hung up on the ledge with clear liquid and no markings. **Admin Complaint**
|
5/21/2013 | Routine - Food | Administrative complaint recommended |
- Can opener blade not kept sharp - observed metal shavings. **Warning**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SALAD STATION REACH IN COOLER **Repeat Violation** **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. WAIT STATION, COOK LINE, BAR **Repeat Violation** **Warning**
- Critical - Handwashing cleanser lacking at handwashing lavatory. COOK LINE, BAR. **Repeat Violation** **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. DISH AREA. **Warning**
- Observed clean equipment stored on floor. DISH RACKS. **Warning**
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. PROPER COLD HOLDING. **Warning**
- Critical - Observed encrusted material on can opener. **Warning**
- Observed personal care item stored with food. AT BAR AND SALAD STATION. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLUE CHEESE DRESSING @ 54?; SHELLED HARD BOILED EGGS @ 49? **Repeat Violation** **Warning**
- Critical - Observed unlabeled spray bottle. WHITE BOTTLE. **Warning**
- Observed utensils stored in crevices between equipment. KNIVES. **Warning**
|
12/17/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TOP OF SALAD STATION COOLER.
- Critical - Hand wash sink lacking proper hand drying provisions. OUTSIDE BAR.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. OUTSIDE BAR.
- Observed cutting board grooved/pitted and no longer cleanable. LINE.
- Critical - Observed damaged thermometer provided on dishmachine.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARDS.
- Observed utensils stored in crevices between equipment. KNIVES.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. POTATOS.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). BLUE CHEESE and RANCH DRESSING.
|
5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/14/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. EAST LINE COOLER.
- Critical - Hand wash sink lacking proper hand drying provisions. INSIDE BAR.
- Critical - Hand wash sink lacking proper hand drying provisions. INSIDE BAR.
- Critical - Hand wash sink lacking proper hand drying provisions. OUTSIDE BAR.
- Critical - Handwashing cleanser lacking at handwashing lavatory. OITSIDE BAR.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SALAD STATION. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. AT BAR.
- Critical - Observed dented/rusted cans. CANNED TOMATOS.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. DISH PERSONNEL. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. SALAD STATION. Corrected On Site.
- Critical - Observed food stored on floor. POTATOS. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. EAST LINE COOLER HINGES.
- Critical - Observed frayed/spliced electrical wires. For reporting purposes only. DISH AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLUE CHEESE DRESSING #1.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BLUE CHEESE DRESSING #2.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CHICKEN WINGS. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. SALMON.
|
12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. IN WALK IN FREEZER. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSIL STORAGE. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN WINGS. CORRECTIVE ACTIONS TAKEN.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FISH. CORRECTIVE ACTIONS TAKEN.
- 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. BROILED CHICKEN. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. FRIED CHICKEN. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. POTATOS. Corrected On Site.
|
4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. ribs
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. baked chicken walk in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. bbq chicken tenders walk in cooler
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. baked potatoes walk in cooler
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. paper towel dispenser located over soup area
- Can opener blade not kept sharp - observed metal shavings.
- Observed insect control device installed over food preparation area. device installed over ice scoop
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. filters in exhaust system
- Waste line missing at soda gun holster. both gun holsters at outsids bar
- Observed attached equipment soiled with accumulated grease. build up of grease above fryers
- Observed attached equipment soiled with accumulated dust. fan guards in walk in cooler
- Critical. Observed unlabeled spray bottle. cooking oil not labled Corrected On Site.
|
11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner. SPLASHGUARDS NOT INSTALLED AT BAR AND COOK LINE.
- Observed nonfood-contact equipment in poor repair. DUMPSTER LID.
- Observed nonfood-contact equipment in poor repair. HANDLES MISSING ON RIC.
- Critical. Observed buildup of slime in the interior of ice machine.
- Missing drain plug at dumpster.
- 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. AT BAR.
- Critical. Electrical outlet missing cover plate. For reporting purposes only. AT PATIO BAR.
- 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.
|
5/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Duffy's Sports Grill, 4800 Hillsboro Blvd #18, Coconut Creek, FL »