- Critical. (A) FISH that are received for sale or service shall be: (1) Commercially and legally caught or harvested; or (2) APPROVED for sale or service (B) MOLLUSCAN SHELLFISH that are recreationally caught may not be received for sale or service.
- Critical. Please see inspection report for more details.
- Critical. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At ...(140 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in Section 3-401.11(B) or reheated as specified in Section 3-403.11 (E) may be held at a temperature of ...(130 degrees Fahrenheit);
- Critical. Please see inspection report for more details.
- Critical. Storage or Display of FOOD in Contact with Water or Ice. (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its PACKAGING, wrapping, or container or its positioning in the ice or water. (B) Except as specified in Paragraphs (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables; cut, raw vegetables such as celery or carrot sticks or cut potatoes; and tofu may be immersed in ice or water. (D) Raw chicken and raw FISH that are received immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation, display, service, or sale.
- Critical. Please see inspection report for more details.
- Critical. Cleaning Procedure. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms with a cleaning compound in a lavatory that is equipped as specified under Paragraph 5-202.12 by vigorously rubbing together the surfaces of their lathered hands and arms for at least 20 seconds and thoroughly rinsing with clean water. EMPLOYEES shall pay particular attention to the areas underneath the fingernails and between the fingers.
- Shells, Use Limitation. Mollusk and crustacea shells may not be used more than once as serving containers.
- Critical. Before Use After Cleaning. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Enclosed System, Sloped to Drain. A mobile water tank shall be: (A) Enclosed from the filling inlet to the discharge outlet; and (B) Sloped to an outlet that allows complete drainage of the tank.
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Exposed horizontal utility service lines and pipes may not be installed on the floor.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
|
7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, by frontline.
- Critical. Observed torn packages/bags of food exposing the contents to contamination, sugar & rice.
- Observed leaking pipe at plumbing fixture, underneath three compartments sink.
- Critical. Handwash sink not accessible for employee use at all times, in kitchen.
- Floors not maintained smooth and durable, in kitchen area and by frontline.
- Critical. Observed cooking equipment in use while hood suppression/exhaust system is inoperable, fryers. Notified Fire AHJ. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period, with small fryers. For reporting purposes only.
|
12/1/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, in reachins.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical. Hand wash sink lacking proper hand drying provisions, men's restroom and in kitchen.
- Observed wall soiled with accumulated grease, in kitchen behind fryers.
- Observed ceiling tiles water stained.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed over fryers. Notified Fire AHJ. For reporting purposes only.
|
7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/13/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Q Ricuras, 197 Sr 7, Margate, FL »