- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case of plastic containers next to chest freezer. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can in clean equipment rack.
- Basic - Food stored in dry storage area not covered. Pasta, spices in kitchen shelves. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pizza station cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
- Basic - Raw animal food stored above unwashed produce. Raw eggs over vegetables in ROPER refrigerator. **Corrected On-Site**
- 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. Cutting tomato for salad. Operator instructed employee to use gloves. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soup, beef stew, sausage and cooked potatoes.
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10/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out aluminum pans.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw eggs over pasta in a reach in cooler **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Beef carpaccio. Provided consumer advisory. **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. Sauces, soups in the coolers prepared two days before.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door next to rest rooms.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.neggs over vegetables, kitchen two coolers.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both bathrooms.
- 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.
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11/6/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
- 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. Server touching ready to eat bread. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Server engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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4/6/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification. Must have certified food manager within 60 days.
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8/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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