- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment in kitchen area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items, in dishwashing area.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwaves soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, shrimp. **Corrected On-Site**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength-0ppm. **Corrected On-Site in kitchen and >100 ppm at the bar.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food, cook.
- Intermediate - Handwash sink used for purposes other than handwashing in kitchen, container
- Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area.
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4/11/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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