- Basic - Ceiling tile missing, kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting.Put up open air shelf over 3 compartment sink.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface, 3 compartment sink.
- Basic - Grease accumulated under cooking equipment, under fryers.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, ground beef, chicken, **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce, eggs over produce, walkin. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Under microwave counter
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cooler at cookline, top of door insulation fell off, temperature at 45-49? cheese, milk, phillycheese, discarded. ottom of cooler maintaining proper temperature. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, turned on hot water at handsink then started cooking, no hand wash.
- 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. Putting on cheese in soup, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer y not all products commercially packaged, Frigidare Freezer. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink, kitchen, **Corrected On-Site**
- 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. All employees touching food or utensils.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Top of cooler, insulation fell down, temperature at 45-49?, cookline.
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4/30/2013 | Routine - Food | Warning Issued |
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