- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on ware washing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door"
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.
- Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
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08/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on ware washing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles, oven.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in a prohibited area, onions stored over trash receptacle in kitchen.
- Basic - Grease accumulated on kitchen floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No handwashing sign provided at a hand sink used by food employees, in kitchen.
- Basic - No mop sink or curbed cleaning facility provided. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door"
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers on shelf in kitchen.
- Basic - Soil residue build-up on nonfood-contact surface, ware washing racks.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sitting on prep table.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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, bread and bagels.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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. **Warning**
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5/29/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Hole in wall.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. Hand wash sink in kitchen.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling soiled with accumulated dust. Light shield
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Faucet/handle missing at plumbing fixture. At hand wash sink in service area
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in chest freezer. Cook potatoes
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Dented can present. 1 corn beef hash See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Beef in reach in freezer
- Intermediate - No soap provided at handwash sink.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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3/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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