- Basic - Cloth used as a food-contact surface. In 2 doors tall reach in cooler in kitchen used to cover cut mix greens **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine level too low found in 10 ppm . Set up 3 compartment sink until dish machine chlorine in proper level **Warning**
- Basic - Employee personal items stored in or above a food preparation area. In pizza station cell phone on top of granite prep board **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Pizza station employee **Corrected On-Site** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. In 2 doors flip top reach in cooler salad station MAXX COLD **Warning**
- Basic - Nonfood-contact equipment in poor repair. In 2 doors reach in cooler in salad station MAXX COLD water pooling inside and found in 46°f. Do not use unit until able to maintain 41°f or below. Owner called in service request **Warning**
- 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. Found in 10 ppm . Set up 3 compartment sink until dish machine fixed **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. Employee in salad station using cell phone with gloves while prepping food. Owner advised no to use cell phone in kitchen and wash hands and switch gloves **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 2 doors flip top reach in cooler in salad station MAXX COLD found blue cheese,raw pork sausage ,cold cuts found in 47°f ,items placed in different coolers to bring temperature control to 41°f or below . Corrective action taken **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cold cuts and cheese in 3 doors black reach in cooler in hallway **Warning**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish next to fryer in kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. 2 doors flip top reach in cooler in cook line
- Basic - Soiled reach-in cooler gaskets. 2 doors flip top reach in cooler in cook line
- Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front line utensil inside **Corrected On-Site**
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3/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- 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. Must provide by next routine inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Lasagna in 3 doors reach in cooler in kitchen
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical - Observed raw animal food stored on top of ready-to-eat food. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Bar
- Observed employee with no hair restraint.Kitchen
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. Cake, Reach In Cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cake, Reach In Cooler
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Eggs, Reach In Cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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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5/11/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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