- Basic - Employee personal items stored in or above a food preparation area. Cell on shelf next to hot holding
- Basic - Outer openings not protected with self-closing doors. Front entrance door, self closer broke. Repair scheduled for tomorrow, said David Brent.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. On the left hand side.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. In flip top cooler at cook line 49°F for less than 2 hours, added ice to cool down
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
- High Priority - Three Live flies in kitchen.
- 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 at employee handwash sink in bathroom.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/9/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. In sugar, salt and salsa in walk in cooler. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline **Warning**
- Basic - Soiled dry wiping cloth in use.at cookline **Warning**
- High Priority - Live, small flying insects in food storage area. **Warning**
- Intermediate - Cutting board(s) stained/soiled.at cookline. **Repeat Violation** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.rice in walk in cooler. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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2/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In sugar, salt and salsa in walk in cooler. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler tomato sauce. **Warning**
- 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.coke and water. **Warning**
- Basic - Equipment in poor repair. Cooler underneath left grill drawers at 50°F and above. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.2 garage doors all the way open, without any screen or other protection. **Warning**
- Basic - Soiled dry wiping cloth in use.at cookline **Warning**
- Basic - Working containers of food removed from original container not identified by common name.sugar. **Warning**
- High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp 128°F. **Warning**
- High Priority - Live flies in kitchen. One fly at hot holding area. **Warning**
- High Priority - Live, small flying insects in food storage area. **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Under 100 ppm. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish and shrimp at 52°F for more than 4 hours. Voluntary discarded. **Warning**
- Intermediate - Cutting board(s) stained/soiled.at cookline. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.in prep area garbage can obstructing the sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Keeping an apron inside the sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At the bottom of cooler behind cashier. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Rice in walk in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling.rice in walk in cooler. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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12/18/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food in rice.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.cook **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. In flip top cooler at cook line around air vents.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Flip top cooler at cook line 55°F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 52° at cook line
- Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth stored in sink **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. For cooks.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles on shelf next to 3 compartment sink **Corrected On-Site**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Black Beans , Pinto Beans .
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.Stacked 3 pans high of cooked Pinto Beans and Black Beans see stop sale order.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. black and Pinto Beans.
- Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Black and Pinto Beans see stop sale order
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Baked Beans.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - NO CHLORINE TEST KIT FOR WAREWASHING AREA.
- Critical - NO EMPLOYEE TRAINING.
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8/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Whole Enchilada Fresh Mexican Grill, 745 N Federal Highway, Fort Lauderdale, FL »