Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation** **Warning**
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. **Repeat Violation** **Warning**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken above shrimp. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation** **Warning**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Three compartment sink. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. As a "dump" sink. **Warning**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation** **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. How to calibrate probe thermometer. Hot and cold holding requirements for time/temperature controlled for safety foods. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef and corn wrapped in a leaf: milk; re-fried beans; black beans. **Warning**
10/13/2014
Routine - Food
Warning Issued
Basic - Employee with ineffective hair restraint while engaging in food preparation.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Reuse of single-use plastic buckets. KETCHUP BOTTLES.
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. DINING ROOM AND NEAR REAR DOOR
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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. EMPLOYEE OBSERVED WASHING AND RINSING EQUIPMENT.
Intermediate - Handwash sink used for purposes other than handwashing. EQUIPMENT STORAGE. **Corrected On-Site**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
Intermediate - Spray bottle containing toxic substance not labeled. BLUE AND YELLOW LIQUID.
Restaurant representatives - add corrected or new information about Reyes Restaurant Inc, 3495 N Dixie Hwy, Oakland Park, FL »