- No Violations Were Observed
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09/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. In cook line personal cell phone on top of cutting board **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in cook line **Corrected On-Site**
- Basic - Mop/service sink in disrepair. In back door area
- Basic - Silverware/utensils stored upright with the food-contact surface up. In cook line shelving **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. In 1 door glass reach in cooler in kitchen raw chicken over cooked meatballs **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In 2 doors reach in cooler in storage area raw chicken over raw meat **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors reach in cooler in storage area salads over 24 hours without date marks : eggplant salad ,corn salad,potatoes salad And in 1 door glass reach in cooler in kitchen cooked meatballs over 24 hours without date marks
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07/15/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. In cook line
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook in cook line
- Basic - Equipment in poor repair. 1 door glass reach in cooler in 60°f do not use until able to maintain 41°f or below
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching fries with bare hands
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All tcs food in 1 door reach in cooler in 60°f : raw beef hamburger ,raw chicken raw steak
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In 2 doors reach in cooler raw chicken over raw steak
- Intermediate - No soap provided at handwash sink. In front of kitchen **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: No mop sink or curbed cleaning facility provided. Must be installed by next routine inspection Check with local authority if can be installed by exterior rear area or inside establishment Reference: 5-203.13 FC: (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste. Priority: Basic
- Intermediate - Observed: No proof of a certified food manager for the establishment at the time of the licensing inspection. Reference: 61C-4.023(1) FAC: (1) 61C-4.023(1) FAC: (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted by the division. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance. A current list of certified food protection managers shall be available upon request in each establishment. Priority: Intermediate
- Observed: No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- Basic - Observed: Silverware/utensils stored upright with the food-contact surface up. Reference: 4-903.11(A) and (B) FC: (A) Except as specified in Paragraph (D) of this section, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) Clean equipment and utensils shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Priority: Basic
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12/19/2013 | Food-Licensing Inspection | Call Back - Complied |
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