- Basic - Case/container/bag of food stored on floor in dry storage area. Case of fritolay chips.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Soup 108°F corrective action taken. Re heat to 178°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili found at 109°F. Corrective action taken. Heat to 181°F
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Windex
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Female employee
- Basic - Employee with no hair restraint while engaging in food preparation. Male employee
- Basic - Food stored in dining room area not covered, cut lemon.
- High Priority - Dented can present. 1 can of Artichoke Hearts in dry storage. See stop sale.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
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6/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
- Basic - Bathroom door not self-closing. Male and Female **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
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4/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Warning**
- Basic - Bathroom door not self-closing. Male and Female **Warning**
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site** **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Plates **Warning**
- 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. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/22/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No waste receptacle installed at handwash sink provided with disposable towels in restrooms.
- Basic - Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices, shelves and rear of shelves not sealed in kitchen area.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
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9/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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