- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Water and vinegar spray bottle not properly marked. **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tiles with water damage.
- Basic - Drain cover(s) missing. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Food Spray bottle with no label, vinegar water, **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pans inside mop sink, corrected on site.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils, coffee on top of spices, corrected on site.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, red snapper, corrected on site.
- Basic - Pots not stored inverted, corrected on site.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Container of medicine improperly stored, on prep table, corrected on site.
- High Priority - Dented/rusted cans present, mustard.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination, plant food on handwash sink, kitchen, corrected on site.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by food containers, corrected on site.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - interior of the ice machine unclean.
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Food stored on floor, plantains, beef COS.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, veggies on stove 109 f, product reheated. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food.ric, COS
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, broth. COS
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Self-closing device on bathroom door disconnected/broken. Door knob
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8/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Self-closing device on bathroom door disconnected/broken. Door knob
- 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. Serses Ferdinand 60 days to get certified.
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6/4/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Self-closing device on bathroom door disconnected/broken. Door knob
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice 119°, reheat to 165° then place in hot hold at 135° steam table. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.b2 door glass cooler, 51°, 24 hour callback required.
- High Priority - Raw animal food stored over pre cooked food in reach-in cooler. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Dairy 51° 2 door glass cooler.
- Intermediate - Cold holding equipment incapable of 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. 2 door glass cooler 51°.
- 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. Serses Ferdinand 60 days to get certified.
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6/3/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/21/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Acoustic tiles in food prep area. In process
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No mop sink or curbed cleaning facility provided at establishment.must get letter from neighbor or add a mopsink with hot and cold water.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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1/25/2013 | Food-Licensing Inspection | Warning Issued |
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