- Basic - Clean knives/utensils stored in crevices between equipment. In cook line between equipment **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.kitchen employee **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Inside ice bin
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Kitchen employee
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. In steam table missing door/panel found Cooke beef,chicken,ham and cheese empanadas in 121°. Adjusted thermoset higher to keep empanadas at 135°f or above corrective action taken **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/07/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In kitchen found in 78°f **Warning** At time of callback found in hand wash sink in kitchen water temperature of 80°f
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen **Warning** No hot water in hand wash sink in kitchen
- Intermediate - No certified food manager for establishment. **Warning** Chef failed test and no other food manager for establishment
- 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. **Warning**
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4/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. In kitchen case of plastic cups
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 house hold units in prep area black and White House hold units **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. In hand wash sink in kitchen **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Employee washed hands with cold water. Employee in hand wash sink in kitchen **Warning**
- High Priority - Employee washed hands with no soap. Employee in kitchen **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham,Swiss cheese ,shell eggs ,butter all in 65°f under no temperature control all items placed immediately in reach in cooler to bring temperature control to 41°f or below **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw beef 1 door reach in cooler in kitchen **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. All cold cuts in 1 door White House hold reach in cooler in prep area **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee in kitchen using hand wash sink as prep sink **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In kitchen found in 78°f **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In kitchen **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In hand wash sink in kitchen **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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. **Warning**
- Intermediate - No soap provided at handwash sinkin hand wash sink in kitchen **Warning**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. 2 kids in kitchen **Warning**
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2/21/2014 | Routine - Food | Warning Issued |
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