- No Violations Were Observed
|
09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. ICE SCOOPS STORED ON CLOTH.
- Basic - Employee personal items stored in or above a food preparation area. CELL PHONE.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. PONYTAIL.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. DELI MEAT @ 48°; TUNA and CHICKEN SALAD @ 48°. FOOD MOVED TO BOTTOM OF UNIT WHICH IS MAINTAINING TEMP. CORRECTIVE ACTIONS TAKEN.
- 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. MAINTAINING TCS FOODS AT 41°OR BELOW.
- Intermediate - Handwash sink not accessible for employee use at all times. BLOCKED BY DISH RACK.
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- 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. TOP OF SANDWICH STATION COOLER.
- Intermediate - Spray bottle containing toxic substance not labeled. RED LIQUID.
|
4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups.
- Basic - Dressing and/or locker areas not clean and orderly or used as needed. Purse on the single use cups.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell Phone.
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook with Pony Tail.
- Basic - Equipment in poor repair. Ice Scoop with Broken Handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and Cheese IN RIC Over 50°F. Had the Operator move the top half of the Ham and Cheese in toBottom Cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked Ground Beef.
- 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. Not maintains food out of the danger zone. Not measuring Sanitation strength in3Compartment Sink.
- 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 - 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.Rice, Roast Beef, Sliced Ham.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small Fryer placed on the Counter.
|
10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth and cleaning chemical . **Warning**
|
8/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Case of single-service articles stored on floor in dry storage area. **Warning**
- Basic - Food stored in dry storage area not covered. Sugar **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Throughout **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth and cleaning chemical . **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - Manager lacking proof of food manager certification. This violation must be corrected by 5/18/13 **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. This violation must be corrected by 5/18/13 **Warning**
|
3/18/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory. in kitchen
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. throughout kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. in both restrooms
- Critical - No handwashing sign provided at a handsink used by food employees. in kitchen
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of grease in convection oven
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. pork and tomatoes in reach in cooler
- Observed single-service items stored on floor. cups
- Observed utensils stored in crevices between equipment. knives
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cook rice in reach in cooler
|
10/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Concourse Diner, 1850 Nw 49 St, Fort Lauderdale, FL »