- Basic - Hole in wall behind the tilt skillet in the kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stromboli and Jamaican patties
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed in the 3 compartment sink.
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In the kitchen.
- Intermediate - Records/documents for required employee training do not contain all of the required information. There is no CFM number on some employee training certificates.
- Intermediate - Spray bottle containing toxic substance not labeled under the 3 compartment sink. **Corrected On-Site**
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5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Old labels stuck to food containers after cleaning. Pasta container in walk in cooler
- Basic - Soil residue build-up on nonfood-contact , reach in cooler gasket.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties, dishwasher, washing dishes does not rinse, goes straight to sanitizing dishes.
- Critical - Hot water not provided/shut off at employee hand wash sink, in restrooms for employees, .
- No Heimlich maneuver sign posted. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed attached equipment soiled with accumulated dust, ac vents.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime in the self dispensing nozzle of ice machine , in dining room.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands, front service area chef. Repeat Violation.
- Observed floor and wall junctures not coved, behind grill. Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands, evident by large pieces of deli meats, in front service area .
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, pooled eggs stored next to chopped tomatoes in reach in cooler .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods, raw chicken stored over prepared vegetables in reach in cooler .
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue, in front service area.
- Observed residue/grime build-up on nonfood-contact surface, mopsink .
- Observed wall soiled with accumulated dust,behind oven in kitchen .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, salads, parfait and desserts, in reach in cooler , in self serve unit in dining room .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water supply not maintained during peak periods, due to sensored faucets, water shuts off ,before water becomes hot, in restroom.
- Critical - Manager lacking proof of Food Manager Certification. Operator has 30 days to obtain certified food manager.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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, operator has 60 days to train employees in food safety.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable/no suppression , cooking using 2 burners that is not supported by suppression system, using butter, in front service area. Notified Fire AHJ. For reporting purposes only.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed floor and wall junctures not coved, in mopsink area and front service area, behind grill.
- Observed food debris accumulated on kitchen floor, walk-in-freezer.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, in front service area.
- Observed residue/grime build-up on nonfood-contact surface, mopsink.
- Observed single-service articles improperly stored, plates in front service area, by window.
- Critical - Observed soiled reach-in cooler gaskets, in front service area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided, customers are allowed to order their eggs over easy/and burgers medium.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, chef in front service area.
- Wet mop not hung to dry.
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1/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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