- Basic - Employee eating in a food preparation area on the prep table next to slicer in kitchen. Moved plate into the dining room. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 117°F, heated to 140°F **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees at bar.
- Basic - Soiled dry wiping cloth in use at cook line.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Called for service.
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. In kitchen
- Basic - Food stored on floor.sugar on floor behind bar.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At prep area. knifes were removed sanitized and placed on cutting board **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 110°F at grill , heated water to 137°F **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.at front counter
- Basic - Reach-in cooler shelves with rust that has pitted the surface.last stainless cooler at cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area, prepared bucket w 50 ppm chlorine and stored the clothes in there **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Unlabeled spray bottle next to grill wrote name on bottle. **Corrected On-Site**
- 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 - Hot water not provided/shut off at employee handwash sink. In bathroom line is leaking .
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. 2 door ss refrigerator in the back at an ambient temperature of 50°F. It contains mostly produce except two containers with stews at 50°F. Ice was added.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at 95°F, moved back in the middle of grill , temperature went up to 170°F. **Corrected On-Site**
- Basic - Nonfood-contact Shelf under prep counter exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Plywood on top of collapsed shelf.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.2 door ss fridge in the back.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Two beef stews at 50°F, ice was added to bring temperature down to 40°F. **Corrected On-Site**
- High Priority - One Shell egg stored with cracks or broken shells.Voluntary discarded. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.next to back door. **Corrected On-Site**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - Toxic substance/chemical stored by or with food.hand soap/ take out containers **Corrected On-Site**
- 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. Cheese **Corrected On-Site**
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.coffee
- Basic - No handwashing sign provided at a hand sink used by food employees.front counter
- Basic - Reach-in cooler shelves with rust that has pitted the surface.foster
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by cart kitchen **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.dumping ice front counter
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front counter
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cheese reach in
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
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