- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Cup inside sugar container. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In coolers and freezers. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer set up in the middle sink. **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. Bar **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar and employee restroom **Warning**
- Basic - Wood food-contact surface not properly sealed. Plywood shelf next to stove. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt, sugar. **Warning**
- High Priority - Displayed food not properly protected from contamination. Washed apples at the breakfast buffet **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese, butter and milk at 52-60°f at the breakfast buffet, boiled eggs at room temperature at the kitchen and buffet area. According to PIC all food is discarded at the end of the breakfast. Corrective action taken, explained time control procedure, provided form. **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. Meat patties over waffles. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outdoors. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Employee restroom **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and employee restroom **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with Degreaser at the kitchen, squeeze bottle with detergent at the bar. **Warning**
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11/14/2014 | Routine - Food | Warning Issued |
- Basic - No Heimlich maneuver/choking sign posted. Check online.
- Basic - Sponge used as a wiping cloth on a food-contact surface, at 3 compartment sink.
- High Priority - License expired within 30 days after expiration date. Paid. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Margarine at 47°, rice, cream cheese, cold tech, discarded, **Corrected On-Site**
- High Priority - Container of medicine improperly stored, at 3 compartment sink on shelf with cleaning supplies.
- High Priority - Medicine stored in refrigerator/cooler with food. Probiotic in cooler sitting on butter, cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 46° turbo air, chicken, lamb, cream 51°, discarded. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, 3 compartment sink, not using sanitizer.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 coolers; turbo air @ 46°, cold tech at 47-49°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, wings in kitchen cooler.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Turbo cooler was turned up to 56°high, pic turned down to 39°, stop sale,
- Basic - No Heimlich maneuver/choking sign posted.google online.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 56° eggs, milk, juice, melon in Turbo Air cooler, kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Eggs 2 1/2 crates, milk 3 gallons.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods on breakfast buffet cold held at greater than 41 degrees Fahrenheit. Milk at 58?f, butter cups at 60-64?f, cream cheese cups at 60-64?f, cut melons at 56?f all held at room temperature. All items must be discarded after breakfast service AND MUST BE COLD HELD AT 41?f OR BELOW AT ALL TIMES ! **Corrected On-Site** **Repeat Violation**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizing solution in ware wash sink at 600 . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen's only hand wash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an uncovered electrical boxes. For reporting purposes only. throughout kitchen (due to construction).
- Observed hole in ceiling. cookline (due to construction).
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over brownies, dressings and sauces in kitchen reach-in cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta dish in kitchen reach-in cooler. Corrected On Site.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Observed no sneeze guard or cover for waffles and danishes on breakfast buffetline.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen handwash sink. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheeses (individual cups) on breakfast buffetline at 68 degrees fahrenheit not held under any coldholding. Note: MUST be held at 41 degrees fahrenheit or below at all times. Must be discarded after breakfast service today. Corrected On Site. Repeat Violation.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. individual cream cheese portion cup at 68 degrees not kept under any cold holding on buffetline. must be kept at 41 degrees or below. Note: these cream cheeses must be discarded after breakfast service. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over sauces, butter, cream cheese etc in reach-in cooler in kitchen. Corrected On Site.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Hot food at proper temperatures
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Eggs over ready to eat- Corrected On Site.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Food protection during storage, preparation, display, service, transportation
- Lighting provided as required. Fixtures shielded
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6/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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3/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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