- Critical - Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable grill
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3/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Food from an unapproved source not discarded. See Stop Sale Order.
- Critical - Observed dead roaches on premises. two dead roaches in the prep area, one dead in the steam table. Repeat Violation.
- Critical - Observed food/ice received from unapproved source. observed cooked pork and chicken not cooked at the establishment, also rice puudding and cheese cupcakes. No invoice or proof of purchase from an approved source was provided.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in a reach in cooler.
- Critical - Observed roach activity as evidenced by live roaches found. one live juvenile in a prep table next to a rice cooker, one juvenile live roach in the steam table, 5 live adult roaches on the front counter reach in cooler next to the steam table, one live in warewashing area, one live roach in the restroom.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable grill
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pork at the prep area.
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3/6/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation. quaternary test paper provided, chlorine test paper needed.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable stoves, grill and frier. Repeat Violation.
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11/28/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. restroom. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- No copy of latest inspection report. Repeat Violation.
- 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. Repeat Violation.
- Critical - Observed dead roaches on premises. 4 dead roaches in warewashing area. Corrected On Site. cleaned. According to mgr the pest control treatment was conducted last friday.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed single-service articles stored without protection from contamination. take out boxes. Corrected On Site.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. portable stoves, grill and frier. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, soups, rice, noodles in a reach in cooler. Repeat Violation. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching raw eggs then bread without changing gloves. Corrected On Site.
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9/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/10/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. beberage air ach in cooler (lower shelves). Potentiallly hazardous food must not be held in this unitbuntil proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop reach in cooler. (potencially hazardous food in this unit is being held using ice baths).
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- No copy of latest inspection report.
- 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. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. curry chicken on the beberage air reach in cooler bottom shelf. Corrected On Site. move to the upper shelves.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken, soup, eggplant on the steamtable. Corrected On Site. reheated
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, chicken, oxtail in reach in coolers. Repeat Violation.
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3/4/2011 | Routine - Food | Warning Issued |
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Violation: 45-31-2 Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. stove and portable frier.
- Critical. Violation: 53B-08-1 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.
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11/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts in RIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in RIC
- Observed employee with no hair restraint.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed dead roaches on premises. one dead roach. Corrected On Site. cleanec.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. stove and portable frier.
- 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.
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8/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, milk, dressings in RIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Plant foods in RIC.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quaternary test paper needed.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine test paper needed.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. forks and spoons at the front counter. Corrected On Site.
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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5/17/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Wholesome, sound condition
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Current license properly displayed
- Critical. Food management certification valid
- Critical. Employee training validation
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4/12/2010 | Food-Licensing Inspection | Warning Issued |
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