- Basic - Bowl or other container with no handle used to dispense food. FLOUR. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Soil residue build-up on nonfood-contact surface. HAND SOAP DISPENSER.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. AT 45°. PLACED ON ICE.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. GUACAMOLE @ 47°. PLACED ON ICE.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Refrigerator 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. COOK LINE COOLER.
|
09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. DISH RACKS. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. COOK LINE.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. ABOVE STOVES AND FRYERS. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. THROUGHOUT KITCHEN.
- Basic - Unprotected ice machine in a customer/nonsecure area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. RUST FALLING OFF INTO FOOD CONTACT AREA.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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. PROVIDED POSTER. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER. PROVIDED INSTRUCTION. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. WRAP IN STAND UP FREEZER.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. GROUND BEEF COOKED 1100 HOURS 4/16/14 NOT DATE MARKED.
- Intermediate - Required employee training expired 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 - Torn packages/bags of food exposing the contents to contamination. FLOUR and SUGAR.
|
4/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. DISH RACKS.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment or utensils not designed or constructed in a durable manner. NO SPLASH GUARD INSTALLED BETWEEN KITCHEN HAND SINK AND PREP SINKS AND AT BAR BETWEEN HAND SINK AND 3 COMP SINK.
- Basic - Food contaminated by unsanitized equipment. See stop sale. LETTUCE CONTAMINATED WITH EMPLOYEE'S DRINK CUP.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. SHRIMP AND SCALLOPPS.
- 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. CUTTING ONIONS. **Corrected On-Site**
- High Priority - Food container stored in ice used for drinks. See stop sale. DRINK MIX.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. RTE CHICKEN @ 48°. CORRECTIVE ACTIONS TAKEN.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. CHICKEN ABOVE FRIES.
- 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 - Food-contact surfaces encrusted with grease and/or soil deposits. DISH RACKS.
- Intermediate - Handwash sink used for purposes other than handwashing. STORING UTENSILS AND SCRUB PADS.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. KITCHEN AND BAR.
|
11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Food stored in dry storage area not covered. Sugar **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Sea food in prep sink
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing metal container
|
1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - hand wash sink lacking proper hand drying provisions. at bar area and kitchen hand sink. corrected on site.
- in use utensil not stored with handle above the top of potentially hazardous food and the container. bucket stored in the ice machine.
- lights missing the proper shield, sleeve coatings or covers. shields in stockroom.
- Critical - observed 1 dented can of pineapple juice in stockroom. corrected on site.
- observed cutting board grooved/ pitted and no longer cleanable. blue board.
- observed employee with no hair restraint. cook in kitchen. corrected on site.
- Critical - observed handwash sink used for purposes other than handwashing. storing untensils.
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. dijonaisse sauce, chipotle cream sauce 49 degrees f in reachin cooler.
- Critical - observed raw animal food stoed over cooked food. raw chicken stored above blue cheese dressing jar in walkin cooler.
- Critical - observed uncovered food in holding unit / dry storage area. Salsa, pink sauce in walkin cooler.
- Critical - observed uncovered food in holding unit / dry storage area. sugar and bagged peas in stockroom.
- Critical - working containers of food removed from original container not identified by common name. sugar in kitchen area. corrected on site.
- Critical - working containers of food removed from original container not identified by common name. veggie burgers, guacamole, gravy, soup in walkin cooler.
|
9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing in kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing. dispose waste ice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfoods in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in walk in cooler
|
4/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. refried beans in the walkin cooler.
- Critical - No working thermometer provided to measure temperature of food product.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Fliptop reachin cooler on the cook's line has water on the inside bottom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. refried beans in walkin cooler .
- Critical - Observed torn packages/bags of food exposing the contents to contamination. sugar Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various foods in the walkin cooler .
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. side of reachin near table.
- Observed debris under cooking equipment and shelving .
- Observed attached equipment soiled with accumulated grease hood filters.
- Observed attached equipment soiled with accumulated dust. fan cover reachin cooler
|
10/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reachin on the line 49 degrees everything must be relocated to the walkin until repaired
- Critical. Observed food stored in ice used for drinks. bar gallon containers in ice Corrected On Site.
- Critical. Displayed food not properly protected from contamination. dining room need sneeze guards Corrected On Site.
- Critical. Observed food/boxes/beverages stored on floor. dry store room
- Critical. Observed cloth used as a food-contact surface. reachin cooler
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed employee preparing food for herself and eating in kitchen employee is a waitress. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area observed waitress eating in kitchen. Corrected On Site.
- Critical. Observed evidence of employee eating in a food preparation or other restricted area . employees food on prep table in kitchen Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted
- Obseved hood filters in disrepair. several
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces stained. cutting boards
- Observed build-up of food debris, dust or dirt on nonfood-contact surface interior and exterior of dishmachine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface food storage containers for chips, rice etc.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface all shelving.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface chip warmer exterior.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface air curtain walkin.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.shelving in store room
- Critical. Condensation or other drainage not disposed of according to law dripping in walkin cooler.
- Critical. No handwashing sign provided at a handsink used by food employees. waitstation
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. under shelving in storage room
- Observed wall soiled with accumulated food debris.
- Observed attached equipment soiled with accumulated grease.hood filters
- Lights missing the proper shield, sleeve coatings or covers.walkin cooler
- Observed personal care item stored with food. cell phone on prep table
|
7/23/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Displayed food not properly protected from contamination dining room .
- Critical. Observed raw animal food stored over cooked food walkin cooler over cooked chicken.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits drawer on food line soiled tortillas in a bag stoed in this drawer.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving also under equipment on prep tables.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner in insert pan not all in same direction so that only handles are touched.
- Observed clean utensils/equipment stored in dirty insert pan
- Critical. Observed handwash sink used for purposes other than handwashing items in sink kitchen =
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor walkin freezer area.
- Observed food debris accumulated on kitchen floor waitstation.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed personal care item stored with food purse waitstation.
|
1/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit orange reachin.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures orae reachin remove all potentially hazardous food until repaired.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Obseved hood filters in disrepair.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits cutting board stained.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface dishmachine lime buildup.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface walkin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface exterior cooking equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. No handwashing sign provided at a handsink used by food employees bar.
- Critical. No handwashing sign provided at a handsink used by food employees waitstation.
- Critical. Hand wash sink lacking proper hand drying provisions bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory bar.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris around cooking equipment.
|
9/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tequila Sunrise Mexican Grill, 4711 N Dixie Hwy, Oakland Park, FL »