- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 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. RTE SHRIMP INCORRECTLY DATE MARKED.
- 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. HOW TO PROPERLY DATE TCS/RTE FOODS.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment or utensils not designed or constructed in a durable manner. SPLASH GUARD NOT INSTALLED BETWEEN HAND SINK AND 3 COMP SINK.
- Basic - Leaking pipe at plumbing fixture. BENEATH 3 COMP SINK.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Nonfood-grade brush used to wash dishes.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. READY TO EAT SHRIMP @ 50; HARD BOILED EGG OUT OF SHELL @ 45. **Warning**AT CALL BACK HARD BOILED EGGS OUT OF THE SHELL @ 49°.
- 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. SERVING PH/TCS FOODS TO THE PUBLIC HAVING BEEN STORED IN THE "DANGER ZONE." READY TO EAT SHRIMP @ 50 **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. REQUIRED COLD HOLDING TEMPERATURES FOR PH/TCS FOODS. **Warning**. AT CALL BACK PIC STATED THE COLD HOLDING REQUIREMENTS FOR TCS FOODS IS "24°".
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10/25/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. READY TO EAT SHRIMP @ 50°; HARD BOILED EGG OUT OF SHELL @ 45°. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. READY TO EAT SHRIMP @ 50°. **Warning**
- 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. SERVING PH/TCS FOODS TO THE PUBLIC HAVING BEEN STORED IN THE "DANGER ZONE." READY TO EAT SHRIMP @ 50° **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 - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. REQUIRED COLD HOLDING TEMPERATURES FOR PH/TCS FOODS. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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8/5/2013 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in wait station. Napkins
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife on counter
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sea food, poultry in reach in cooler on service line 44? f
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood 46 degrees F in reach in cooler
- Observed reach -in cooler gasket torn/in disrepair.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food thawed at room temperature. seafood in kitchen areas Corrected On Site.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor, bread stick in service area. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. utensils Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry held at 44 degrees F in reach in cooler
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food thawed at room temperature, shrimp and chicken. Corrected On Site.
- Observed single-service articles stored without protection from contamination, forks. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, sugar.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean equipment stored on floor. in dish pan under shelving
- Observed equipment in poor repair. REACHIN COOLER INOPERABLE
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SALAD DISPENSERS
- Critical - Observed uncovered food in holding unit/dry storage area BOWLS STORED ON LETTUCE IN LETTUCE CHUTES.
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. line hot insert area
- Clean utensils stored or inverted or in a protected manner.
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10/8/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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