- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked prepared - stored in reachin freezer.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - oxtail - hotholding 125 F cookline. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product. Repeat Violation.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods - raw pork next to cooked pork on same shelf in reachin freezer.
- Critical. Observed food stored on floor - rice in kitchen. Corrected On Site.
- Critical. Observed food stored on floor - plaintains in box in kitchen. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area - kitchen.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine - chlorine. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue - bottom of reachin freezer soiled with blood.
- Observed residue build-up on nonfood-contact surface - exterior of reachin cooler door soiled.
- Observed residue build-up on nonfood-contact surface - exterior of microwave on refridgerator in kitchen.
- Critical. Hot water not provided/shut off at employee hand wash sink - frontline. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb - hose in the back.
- Critical. Hand sink missing in food preparation room or area - kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees - employee bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees - frontline. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions - employee bathroom.
- Observed food debris accumulated on kitchen floor - floors next to fryer.
- Observed wall soiled with accumulated grease - fryer back walls in kitchen.
- Lights missing the proper shield, sleeve coatings or covers - in kitchen. Repeat Violation.
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor - above stove in kitchen.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Critical. Observed soap stored with peas on shelf in kitchen.
- Critical. Observed container of medicine improperly stored - vitamin on same shelf with single service takeout tray and can of tuna in kitchen.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only - exit blocked in rear.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 08/16/10.
- 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 This violation must be corrected by : 08/16/10.
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6/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed food/ice received from unapproved source. goat & conch.Stop sale issued.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pork. Corrected On Site by refridgerating.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken Corrected On Site by refrigerating.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. legume, Corrected On Site by reheating
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. small bainmarie coolermin kitchen .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw goat & chicken stored together in same container in the reachin cooler.
- Critical. Observed raw animal food stored over cooked food. Raw fishb& cooked shrimp stored in the same container.
- Critical. Observed food stored on floor.Various foods in reachin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hot water not provided/shut off at employee hand wash sink. Throughout
- Critical. Lack of signage properly designating bathrooms.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. Front counter
- Critical. Hand wash sink lacking proper hand drying provisions. front counter
- Lights missing the proper shield, sleeve coatings or covers. kitchen
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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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3/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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