- 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. In cook line employee drinking coffee from a cup without lid
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In cook line on top of prep table coffee cup with no lid next to food items under ice bath
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In cook line employee drinking coffee In pizza station employee drinking RED BULL **Corrected On-Site**
- Basic - Equipment in poor repair. In 2 doors reach in cooler in cook line under slicer water pooling inside
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken wings over raw ground beef
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine no chlorine test kit
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish machine
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Build-up of grease/dust/debris on hood filters. Priority: Basic
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured.bar Priority: Basic
- Basic - Observed: Ceiling tile missing.dry storage Priority: Basic
- Intermediate - Observed: 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 walk in. Priority: Intermediate
- Basic - Observed: Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Bandaids next to hot sauce dry storage **Corrected On-Site** Priority: Basic
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. Priority: Basic
- Intermediate - Observed: Handwash sink used for purposes other than handwashing.strainer in hand sink **Corrected On-Site** Priority: Intermediate
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit.78 degrees **Corrected On-Site** Priority: Basic
- Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.dry storage. Priority: Basic
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees.bar Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at threecompartment sink/warewashing machine. Priority: Intermediate
- Intermediate - Observed: 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.
- Basic - Observed: Single-service articles not stored inverted or protected from contamination.take outs **Corrected On-Site** Priority: Basic
- Basic - Observed: Stored food not covered in walk-in cooler.ice cream **Corrected On-Site** Priority: Basic
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Ceiling tile in disrepair.
- Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- Basic - Ice scoop handle in contact with ice. **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 walk in
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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10/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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