- Basic - Build-up of food debris, dust build up on storage counters.
- Basic - Dry storage shelves have pitted surfaces, need proper finish.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Improper storage of maintenance equipment that interferes with cleaning, mop sink area, corrected on site.
- Basic - Storage area not maintained clean and organized.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated grease under 3 compartment sink and mop sink area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Insecticide/rodenticide use not in compliance with regulations, raid, corrected on site, discarded.
- High Priority - Raw animal foods not properly separated from each other in holding unit, row chicken over row snapper, RIC, corrected on site.
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled, degreaser, corrected on site.
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07/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on dry storage room, floor. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/15/2014 | Routine - Food | Warning Issued |
- Basic - Grease build up on mop sink.
- Basic - In-use ice scoop stored on broken plastic container between uses. COS
- Basic - Open dumpster lid. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, conch 107 f, used TIL. **Corrected On-Site**
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots" **Corrected On-Site**
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed residue build-up on nonfood-contact surface-mopsink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above--117 vegetables-steam; front counter. Corrected On Site.135 degrees.
- Critical - Working containers of food removed from original container not identified by common name-flour, sugar-cookline. Repeat Violation. Corrected On Site.
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice cooked last night at closing; today at 11:07 at 59 degrees; 12 noon at 58 degrees.-3 door cooler, kitchen.
- Critical - Flammable/combustible liquid used to ignite solid fuel. For reporting purposes only--stearno
- No Heimlich maneuver sign posted.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-mop sink
- Critical - Observed food being cooled by nonapproved method-covered and put in cooler hot overnight.
- Observed single-service articles stored without protection from contamination--takeout containers, front counter. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooling process at 59 degrees overnight. Rice; 6 pounds.
- Critical - Working containers of food removed from original container not identified by common name-rice, flour Corrected On Site.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. warewashing area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen table drawer. Repeat Violation.
- Observed dispensing equipment that allows contamination. no handled cup/bowl in a food container (pasta)
- Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test paper needed.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. conch in an ice bath. Corrected On Site. added ice.
- Critical - Observed potentially hazardous food thawed at room temperature. conch. Corrected On Site. cold running water.
- Observed single-service articles stored without protection from contamination. aluminum pan not inverted. Corrected On Site.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. rice. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen table drawer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. portable fan.
- Observed ceiling soiled with accumulated dust.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary test paper needed
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter at the prep area. Corrected On Site. moved inside a cooler.
- Observed wall soiled with accumulated food debris. next to frier.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Observed 6 tables with 19 seats and costumers eating on the dining area.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. conch. (invoice do not specified freezing temperature and time) Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper needed.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Corrected On Site. gloves
- Observed dry storage doors soiled with accumulated food debris.
- Critical - Observed food being cooled by nonapproved method. deep closed containers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad on an ice bath on the front counter. less than 4 h out of temperature according to PIC. Corrected On Site. added ice
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sweet potato pie at the front counter, less than 4h out of temperature according to PIC. Corrected On Site. moved inside a cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Critical - Observed toxic item stored by food. fuel, detergent in dry storage shelves with food. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. outdoors.
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5/11/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times. dishwashing area. Corrected On Site. Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. (conch).
- Critical. Working containers of food removed from original container not identified by common name. sugar. Corrected On Site.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. (conch)
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables in RIC.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on. Corrected On Site.
- Observed dispensing equipment that allows contamination. no handle cup inside flour container. Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. 3C sink area.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. women restroom. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. women restroom
- Critical. Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. 3C sink area.
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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken, pasta, rice at the prep area. Corrected On Site. reheated
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. chicken in 3C sink while washing equipment. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw eggs over cooked food in RIC.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. washed vegetables. Corrected On Site. gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test paper needed.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. prep area.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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. 3 new employees according to PIC. Employees must receive training within 60 days of being hired.
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5/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. drystorage
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. RIC
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine test paper.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. restrooms
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. front counter.
- Critical. No handwashing sign provided at a handsink used by food employees. cookline.
- Critical. No handwashing sign provided at a handsink used by food employees. dishwashing area.
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline.
- Wet mop not hung to dry.
- No Heimlich maneuver sign posted.
- 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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2/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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