- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Front and machine in kitchen
- Basic - Case/container/bag of food stored on floor in kitchen. Onions on floor **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Large buckets on cooler floor
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Employee personal items stored in or above a food preparation area. Backpack. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Male in front serving food
- Basic - Equipment and utensils not properly air-dried - wet nesting. Stainless steel pans hear side exit door
- Basic - Food stored in dry storage area not covered. Pancake mix and grits in open containers
- Basic - Food stored in holding unit not covered. Sausage not covered **Corrected On-Site**
- Basic - Food stored on floor. Bagels in bags on front floor. **Corrected On-Site**
- Basic - Wet and soiled dry wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sesame seed seasoning. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw burger over cooked bacon
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Near coffee machine on top of counter. Also one in front in hand wash sink. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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. Sausage patties in reach in freezer not covered or date marked **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink closest to cash register
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Matza and pasta not marked. Also prepped celery
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. No handle Cup inside sugar container
- Basic - Soiled dry wiping cloth in use. Cook line. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Potatoes, soups. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamers at room temp on the front counter, moved inside a cooler, explained time control procedure.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes at 53°f on a lower prep table shelf, moved inside a cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 105°f at the cook line. Reheated to 165°f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw smoke salmon over cream cheese in a cooler. **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonia at greater than 41°f **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potatoes, soups, sauces and meatloaf in the walk in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Oven cleaner. **Corrected On-Site**
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. Cookline **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter on a prep area at 68°F, discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup, fried eggs at the cookline at 74-126°F, soup reheated to 165°F, eggs discarded.
- High Priority - Raw animal food stored over ready-to-eat food. Raw poultry over tuna salad, bacon in the walk in cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. When changing from raw to ready to eat or clean equipment at the cookline. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook line. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands. Establishment has no approved Alternative Operating Procedure. Cooked vegetables, Gloves. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions in an overloaded container at the cook line reach in cooler. Operator move excess food inside the unit. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleanser. **Corrected On-Site**
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruction for the smoked salmon. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. onions. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs in an ice bath. Corrected On Site. iced down
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cold cuts.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausages at the cookline. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name. sugar powder. Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eggs, cooks line, Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Row fish stored over RTE food, reach in cooler, front line, Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Bacon, Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cold salads, reach in cooler, front line, Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Splash guard needed, handwash sink, cooks line.
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3/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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