- Basic - Ceiling tile missing. SEVERAL TILES MISSING THRU KITCHEN
- Basic - Food stored on floor. a DRY STORAGE
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Intermediate - Handwash sink used for purposes other than handwashing. DUMPING SEVERAL ITEMS IN HWS
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SEVERAL ITEMS NOT DATE MARK
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Employee used handwash sink as a dump sink. Towels in hws
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The operator is sanitizing the equipment at the 3 compartment sink until the unit is fixed to code. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
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2/28/2013 | Routine - Food | Call Back - Complied |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. The operator is sanitizing the equipment at the 3 compartment sink until the unit is fixed to code. **Warning**
- 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. **Warning**
- 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. Lettuce for a salad. Discarded by the operator. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chorizo-less than 2 hrs. Corrective action taken. Iced down. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. On top of dish machine-3 live roaches by the chemical tubes, and approx 4 on the gasket of the make table. Operator called service tech for service. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Equipment drain line draining into handwash sink. Dish room-HWS. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Yellow containers-dish room HWS **Corrected On-Site** **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. QUAT FOR THE 3 COMPARTMENT SINK
- Lights missing the proper shield, sleeve coatings or covers.WALK IN COOLER
- Critical - No conspicuously located thermometer in holding unit. WALK IN COOLER ETC
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. LICENSING INSPECTION
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. WOOD_BAR AREA
- Critical - Observed soil buildup inside ice bin.
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8/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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