- Basic - Equipment and utensils not properly air-dried - wet nesting. Mixing bowl.
- Basic - Working containers of food removed from original container not identified by common name. Block salt
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Comminuted meat over steak.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster
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4/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface, under oysters and tomatoes in reach in cooler. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Paper towel used as liner for food container.
- Basic - Plumbing system in disrepair. Restroom.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Standing water in floor drain/floor drain draining very slowly. Restroom.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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9/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Stored food not covered in walk-in cooler. RAW MEAT.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged. RAW MEAT STORED ABOVE COOKED SAUSAGE.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. HAM DATED 5/6/13.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. STOCKING HAND SINK WITH SOAP AND PAPER TOWELS.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. MEAT ROOM.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. SAUSAGE.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. MEAT ROOM.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Grill station
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical - Observed uncovered food in holding unit/dry storage area.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing in food preparation room or area. WAIT STATION DINING ROOM BAR.
- Critical - No oyster warning sign with required language provided. 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. NONE.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. RAW FISH NEXT TO and IN CONTACT WITH RTE SHRIMP. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW SHRIMP ABOVE OYSTERS.
- 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.
- Critical - Working containers of food removed from original container not identified by common name.
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1/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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