- No Violations Were Observed
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead rodent present. 2 dead medium size roaches. 1 under counter and 1 under 3 compartment sink, upstairs-kiosk, 1 dead next to wall in dry storage room, downstairs, along shelves with plastic knives.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Kiosk.
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09/03/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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08/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. Observed At kiosk: 12 dead roaches under three compartment sink, 1 dead roach in cabinet next to ice machine. Storage room: 3 dead roaches on floor between black refrigerator and shelf, 2 dead roaches on floor next to desk. 2 dead roaches on floor in corner between shelf to the left.
- 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.
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08/15/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/6/2014 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair. Ambient temperature in Daevoo refrigerator is 66°F, ambient temperature in Frigidaire is 54°F
- Basic - No conspicuously located ambient air temperature thermometer in any holding units.
- High Priority - Live, small flying insects in food preparation area and in storage/office downstairs.
- High Priority - milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit between 47°F and 60°F. See stop sale order
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
- Intermediate - No soap provided at handwash sink.
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3/5/2014 | Complaint Full | Warning Issued |
- Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped straws on counter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Waffles 90°F,
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- 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. Frozen panini is not new date market when unfrozen and put in cold holding unit.
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12/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location tray holder.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0 ppm.
- High Priority - Displayed food not properly protected from contamination waffle samples on counter.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Manager lacking proof of food manager certification.
- 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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8/6/2013 | Routine - Food | Warning Issued |
- Basic - scoop handle in contact with powdered sugar.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. at over 200 ppm.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 6 seats observed .
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 8/7/12.
- No Heimlich maneuver sign posted.
- 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. This violation must be corrected by : 8/7/12.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. at 3 compartment sink.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store wiping cloth.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed single-service articles improperly stored. takeout boxes stored under plumbing by handwash sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. waffle bites at 110 degrees in hot holding unit. Corrected On Site. increase heat.
- Unwrapped single-service utensils not presented so that only the handles are touched. spoons and forks on container in counter area.
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6/7/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. prep area.
- Critical - Handwashing cleanser lacking at handwashing lavatory. prep area.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. employee restroom .
- Critical - No handwashing sign provided at a handsink used by food employees. prep area.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - No thermometer provided to measure temperature of food product.
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11/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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