Fork & Balls, 1301 E Las Olas Blvd, Fort Lauderdale, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Clean knives/utensils stored in crevices between equipment. In front bar **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line cutting boards
- Basic - Employee personal items stored in or above a food preparation area. Personal beg on top of prep table **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in prep area making lemonade with fresh lemons
- Basic - Equipment in poor repair. 2 doors flip top reach in cooler in left corner of cook line with water pooling inside and temperature range of 52°-55°f do not use until able to maintain 41°f or below
- Basic - Exterior door has a gap at the threshold that opens to the outside. Next to ice machine **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. In wait station **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In prep area used to stir marinara sauce **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In wait station **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 doors flip top reach in cooler in left corner of cook line
- Basic - Stored food not covered in walk-in cooler. Cut onions
- Basic - Wiping cloth sanitizing solution stored on the floor. In cook line area **Corrected On-Site**
- 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. Dish machine chlorine found in 0 ppm . Sanitizer bucket empty. Refilled with fresh sanitizer **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Dried hands with apron
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making lemonade from fresh lemons with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 2 doors flip top reach in cooler in left corner of cook line: dressings,Swiss cheese , cooked pasta found in 55°f ,manager move items to working unit to maintain 41°f or below
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. In center area of main bar
- Intermediate - Employee used handwash sink as a dump sink. In front of walk in cooler ice inside
- Intermediate - Handwash sink not accessible for employee use at all times. In cook line blocked by dirty dishes **Corrected On-Site**
|
09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. By North side of the property exit door
- Basic - Gaskets/seals on holding unit in poor repair. In walk in cooler door
- Basic - No Heimlich maneuver/choking sign posted.
|
6/6/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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