- Critical. Food protection during storage, preparation, display, service, transportation
- Clean clothes, hair restraints
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
- Critical. Toxic items labeled and used properly
- Critical. Employee training validation
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic
- Critical. Observed food stored on floor. in wif
- Critical. Observed uncovered food in holding unit/dry storage area. in wic
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. shells eggs
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood filter
- Observed single-service articles improperly stored. in stockroom
- Critical. Hot water not provided/shut off at employee hand wash sink. in restrooms
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. in service area
- Ceiling tile missing in kitchen .
- Observed wall soiled with accumulated food debris. throughout kitchen
- Wet mop not hung to dry.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. This violation must be corrected by : 4/10/10.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 4/10/10.
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2/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. Oil
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles for soup
- Critical. Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Coca Cola cooler front counter
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Shake mixer needs moving/splashh protection from handsink
- Critical. Observed food stored on floor. Walk in Cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. French toast Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical. Sink compartments too small to accommodate utensils or equipment.
- Observed soiled dry wiping cloth in use.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Freezer dry storeroom
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed toxic item improperly stored. In dry storeroom with pots and pans
- Wet mop not hung to dry.
- Observed unnecessary items on the premise. Fridge / freezer storeroom
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Front counter
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
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