- Basic - Case/container/bag of food stored on floor in dry storage area. Creeps mix. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Drystorage
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies in glue traps
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing utensils at the 3 compartment sink without sanitizer. **Corrected On-Site**
- 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. Chicken, tzatziki.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No certificate provided for Francia
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking meat in a portable grill.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site** **Warning**
- Basic - Uncovered food stored near sink exposed to splash. Grill next to hand sink. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Open top reach in cooler. Potentially hazardous Food under 47?F was moved to a freezer, potentially hazardous food over 48?F was issued a stop sale. Operator instructed to use time in lieu of temperature. 4h max. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over vegetables, cold cuts in a cooler. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Open top tech in cooler. **Warning**
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1/11/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. crepes station reach in cooler. operator turned the unit colder. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. crepes. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. crepe mix. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, sour cream, beef, chicken , shrimps in the crepe station reach in cooler. operator turned the unit colder, dropped 2 degrees fahrenheit by the end of the inspection.
- Observed single-service articles stored without protection from contamination. not inverted. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken crepe at the front counter. Corrected On Site. implemented time control
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottle with sauces and dressings.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Corrected On Site.Confirmation # 117037290.
- Critical - Observed soil buildup inside ice bin's dispenser nozzle.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt inside storage counters.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Ham and chease, reach in cooler, front line. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Crepe's spoon. Corrected On Site.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.Storage room, Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers.Storage room. Repeat Violation.
- 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.
- Observed nonfood-contact not properly finish. Barewood on storage shelfs , back room. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.Row eggs over fruits, reach in cooler, Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable.Storage area.
- Lights missing the proper shield, sleeve coatings or covers.Storage area.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed barewood on storage shelfs. Storage room.
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5/24/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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