- Basic - Cutting board has cut marks and is no longer cleanable. 2 boards in the kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed chick peas cooked yesterday still at 58-65° in a reach-in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chick Peas in a reach-in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Chick peas in a reach-in cooler.
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 spoons in standing water with a temperature of 84° in the kitchen. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar in the curry powder container.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. Both bathrooms
- Intermediate - No certified food manager for establishment. Food Manager Certificate provided is the previous owner and does not work for the establishment.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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. At call back inspection observed one employee with a expired Food Handler card that expired on 8/6/13 and another employee with no training.
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12/4/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. Both bathrooms
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked beef at 47°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked beef, chicken
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chair and cooler **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen
- Intermediate - No certified food manager for establishment. Food Manager Certificate provided is the previous owner and does not work for the establishment.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- 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.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Repeat Violation**
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9/27/2013 | Routine - Food | Warning Issued |
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.operator cooking oil with small gas appliances- called local fire authority- operator has no means of cooking- gas shut of- hood did not pass fire inspection
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
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