- Basic - Bathroom facility not clean.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, storage shelves trhroughout
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Exterior screen door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food related items stored in a prohibited area, restroom, **Corrected On-Site**
- Basic - Leaking pipe on floor from a/ c unit, kitchen.
- Basic - Light out, RIC, sodas.
- Basic - Outer openings not protected with self-closing doors, back door.
- Basic - Self-closing device on bathroom door disconnected/broken.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food, cook, COS
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sauce 57 f, cheese 62 f, ceviche 51 f. RIC, cooks line, see 4. COS, PRODUCT DISCARDED.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, beef pastry 80 f, cheese pastry 88 f.COS PRODUCT DISCARDED.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, salad dressings 2 liters, cheese 3 pounds, sauce 1 litter, ceviche 2 pounds, mixed veggies 2 pounds, 6 beef and cheese pastry, stop sale issued due to temperature abuse, left overnight in a non-working ric, cooks line and warmer unplugged. see 4, products discarded. COS.
- High Priority - Toxic substance/chemical stored by or with food, cooks line, degreaser, COS
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of 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, RIC, cooks line.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times, blocked by rice bulk containers, COOKS LINE, COS
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Beef pastry unit.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink, bar.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, sauce, veggies.
- Intermediate - Soil residue in food storage containers.
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6/19/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- 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.
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1/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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