- Basic - Bowl or other container with no handle used to dispense food. IN FLOUR AND TEMPURA BATTER. **Corrected On-Site**
- Basic - Clean equipment stored on floor. DISH RACKS. **Corrected On-Site**
- Basic - Grill brush stored on floor between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. COOK LINE. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. STRAWS AT WAIT STATION BELOW PAPER TOWELS.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. LEMON and LIME GARNISHES AT WAIT STATION PER WAITER AS NO UTENSIL IS PRESENT
- 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. HOT DOGS. **Corrected On-Site**
- 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. BARTENDER DESCRIBED HIS WASHING PROCEDURE AS: WASH/SANITIZE/RINSE. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- 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. FOR HEATHER.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. AT WEST END OF BAR AND BY DISH MACHINE.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. CORNED BEEF.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. RAW EGGS NEXT TO RTE SAUCES WALK IN COOLER.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. BEEF ABOVE FISH.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. AT BAR.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained.
- Intermediate - Spray bottle containing toxic substance not labeled. SPRAY BOTTLES YELLOWISH LIQUID IN DISH RING AREA.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. DISH RACKS. **Warning**
- Basic - Waste line missing at soda gun holster. WAIT STATION. **Warning**
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2/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. DISH RACKS. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. CELL PHONE. **Warning**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. ABOVE STOVE. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. GARNISHES STORED UNDER TOWEL DISPENSER NEXT TO HAND SINK. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. WALK IN FREEZER. **Warning**
- Basic - Waste line missing at soda gun holster. WAIT STATION. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HEAVY CREAM @ 48°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. GROUND BEEF ABOVE RTE CHICKEN WINGS. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. AT BAR. **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. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. STORING PITCHERS AT WAIT STATION. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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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11/7/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - Soda gun holster with accumulated slime/debris. In bar
- Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Comminuted meat **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.in bar
- Intermediate - Soda gun soiled.soda gun at main bar soiled
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Plates in storeroom.
- 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 This violation must be corrected by : 11/17/12.
- Observed employee with no hair restraint.Cook on line.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 100 degreesF.
- Observed spray hose at dish sink lower than flood rim of sink.
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beef in walkin cooler.
- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Milk in walkin cooler .
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2/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Plates in storeroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.Behind bar. Corrected On Site.
- Critical - No oyster warning sign with required language provided.
- 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 This violation must be corrected by : 11/17/12.
- Critical - Observed dented cans. Cheese sauce. Corrected On Site.
- Observed employee with no hair restraint.Cook on line.
- Critical - Observed food stored on floor.Box in freezer. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 100 degreesF.
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over cooked food.Shell eggs over beef.
- Observed single-service items stored on floor. Box of cups on storeroom floor.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed uncovered food in holding unit/dry storage area.Bags of shredded cheese not closed.
- Critical - Observed uncovered food in holding unit/dry storage area.Cooking oil on shelf.
- Critical - Observed uncovered food in holding unit/dry storage area.Ice cream in freezer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beef in walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Milk in walkin cooler .
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9/17/2012 | Routine - Food | Warning Issued |
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. shelves in stockroom
- Critical - Violation: 53B-08-1 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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3/13/2012 | Food-Licensing Inspection | Call Back - Complied |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. shelves in stockroom
- Critical - Hand wash sink lacking proper hand drying provisions. through
- Critical - Handwashing cleanser lacking at handwashing lavatory. through
- Critical - No handwashing sign provided at a handsink used by food employees. through
- 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
- Observed mop/service sink in disrepair. This violation must be corrected by : 3/13/12.
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3/12/2012 | Food-Licensing Inspection | Warning Issued |
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