- No Violations Were Observed
|
10/06/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food-debris/soil on the kitchen floors along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling in disrepair. In prep kitchen area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... In kitchen pots and pans.
- Basic - Equipment in poor repair. Reach.In.Cooler... With Cold Table and Refrigerated Drawers is not able to maintain foods at 41° or below. Do not use this unit to hold TCS/PHF foods until working properly.
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. ... In kitchen and prep kitchen.
- Basic - Grease accumulated under cooking equipment.
- Basic - Holes in ceiling. ... In kitchen and prep kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Prep tables dirty to clean without sanitizing. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. ... Rear exterior of building. ... Interior mop sink.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. ... addition to kitchen is in process without plan review..
- Intermediate - Reach-in coolers shelves soiled with food debris.
|
07/29/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. ... small single door cold table / under counter unit on cook line **Repeat Violatidon** ... rear prep kitchen three glass door reach.in.cooler is not holding foods at 41° or below.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. REACH.IN.COOLER... (Three Glass Door) raw beef loin 47° cooked shrimp 48° cooked BBQ beef 47° cooked pork 46° **Corrective Action Taken** ...
|
3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. ... Cellphone on food prep table. **Corrected On-Site**
- Basic - Food stored in cold holding unit not covered. ... SEVEN bus-tubs of cooked rice uncovered and stacked atop and within each other.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. ... Scoop and handle buried in flour bin.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOK LINE (REACH.IN.COOLER) ...COLD TABLE... cooked shrimp 54° krabmeat 54° cooked BBQ pork 54°DRAWERS... sliced mushrooms in brine 52° mustard sauce 54° **Corrective Action Taken**
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Near 3 compartment sink, used to store utensils. **Corrected On-Site**
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
- 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.
|
11/8/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Wall soiled with accumulated grease. Behind cooking equipment.
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked rice in a reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Throughout **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
|
4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small fliptop reachin cooler on the cook's line, Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. prep room Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.plastic souffle cups used for salt and msg. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in the small fliptop reachin cooler on the cook's line. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. Raw beef and chicken stored above cooked rice in a reachin cooler. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing chicken boxes for other foods. Corrected On Site.
|
7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Covered with metal on cook's line Repeat Violation.
- Observed attached equipment soiled with accumulated grease. Hood.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed equipment in poor repair. Right side refrigerator door of 2 door lowboy in the prep room does not close correctly leaving a gap at the top.
- Observed gaskets/seals on cold holding unit in poor repair. Chest freezer door outside behind restaurant.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw beef behind cooked shrimp in the fliptop reachin cooler on the cook's line Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried rice and chicken wings in the kitchen . Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing cardboard boxes for eggrolls stored in the household refrigerator by the entrance to the kitchen .
- Observed single-use containers (boxes, bags and/or cans) reused for the storage of food. Reusing french fry bags to drain grease from chicken wings.
- Critical - Observed uncovered food in holding unit/dry storage area. French fries, raw chicken wings and fried rice in the kitchen and cooked chicken wings in the prep room.
- Observed wall soiled with accumulated grease. Behind fryers and woks.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings in the prep area. Corrected On Site.
|
1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small fliptop reachin cooler on cook's line. DO NOT KEEP ANY POTENIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED AND OPERATING PROPERLY .
- Critical - Handwash sink not accessible for employee use at all times. Covered on cook's line. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. ice scoop Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Raw rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Traulsen reachin cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. continental reachin cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried rice Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken wings, Corrected On Site because observed 147 degree cooked meat in reachin , removed to another cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork ,shrimp, chicken in small fliptop reachin cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw pork in reachin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Fries, rice sauces and chicken wings in kitchen Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
|
7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for drinks. cola bottle stored in drinkice on frontline.
- Critical. Observed uncovered food in holding unit/dry storage area. rice in reach-in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice container
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site. Repeat Violation.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. food prep table tops
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hoodfilters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs. Repeat Violation.
- Observed build-up of dust and/or dirt on nonfood-contact surface. fan in kitchen
- Observed clean utensils/equipment stored in dirty drawers/containers.
- Observed grease and/or debris accumulated under cooking equipment, coolers, prep tables, shelfs. throughout Repeat Violation.
- Observed wall soiled with accumulated grease. cookline. Repeat Violation.
- Critical. License expired within 30 days after expiration date.
- No copy of latest inspection report.
|
12/27/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cut ham in reach-icooler in back kitchen
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked pork in reach-in cooler in back kitchen
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked shrimp / seafood in reach-in cooler in back kitchen
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and noodles in reach-in cooler in back kitchen
- Critical. Working containers of food removed from original container not identified by common name. salt container
- Critical. No conspicuously located thermometer in holding unit. in hotpoint reach-in cooler in storage room Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup / salt container
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in 3 compartment sink Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
- Critical. Observed employee dry hands on soiled wiping cloths/apron after washing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food prep surface / counter top soiled with accumulation of food residue and dirt. throughout back prep kitchen
- Observed build-up of grease on nonfood-contact surface. on exterior of cooking equipment
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs throughout cookline, kitchen, prep areas and storage area
- Cleaned and sanitized equipment, utensils and single-service not properly stored. on dirty shelfs
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. under cooking equipment, prep tables, coolers throughout
- Observed wall soiled with accumulated food debris/grease. cookline, around mopsink and throughout kitchen
- Observed hole in ceiling. above mopsink in kitchen
- Observed ceiling in disrepair. peeling paint on cookline
|
11/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Happy Wings And Fried Rice, 1752 Hammondville Rd, Pompano Beach, FL »