- Critical. Observed cheese with mold-like growth. Corrected On Site. discarded.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheese, dressings in a RIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked., beans, potatos in a RIC.
- Critical. Observed uncovered food in holding unit/dry storage area. RIF.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips needed.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed reuse of single-service articles. plastic bags.
- Critical. Handwash sink not accessible for employee use at all times. kitchen
- Critical. Observed bathroom facility in disrepair. men restroom out of order.
- Critical. Hand wash sink lacking proper hand drying provisions. front counter.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. front counter.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
- Floors not maintained smooth and durable. drystorage
- Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Critical. Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- 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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3/30/2010 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sanyo RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Stem type thermometer not within the intended measuring range of use. (not for cold temp)
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. front counter shelves of raw wood.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. raw wood shelves at the storage room.
- Observed nonfood-contact equipment in poor repair. RIC kick plate missing.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Vacuum breaker mising at hose bibb. mop sink.
- Critical. Bathrooms not enclosed with tight-fitting, self-closing doors.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not constructed easily cleanable. storage room.
- Observed hole in wall. 3C sink area.
- Observed hole in ceiling. storage room.
- 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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11/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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