- Basic - Bowl or other container with no handle used to dispense food. At salsa container in glass door cooler and sugar container in prep area.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean bowls next to hand wash sink.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone in food prep area and purses in food storage shelf.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board.
- Basic - Food stored on floor. Onions in kitchen area.
- Basic - Food-contact surface not smooth and easily cleanable. Mortar and pestle made out of lava rock.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. In front area.
- Basic - Reach-in cooler gasket torn/in disrepair. Traulsen.
- Basic - Reuse of single-service articles. Sour cream and protein containers used to store rice.
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken stew 52° F, cooked chicken 74° F, cooked pork 53° F, chorizo 56° F, tripe 61° F, tongue 55° F, beef cabeza 53° F, BBQ beef 53° F, cut tomatoes 57° F, cheese 56° F, cut cabbage 55° F, cheese 54° F, cooked beef carnitas 56° F, retried beans 54° F, cooked pork 56° F, rice 55° F, cooked potatoes 54° F, cut lettuce 63° F, cooked stomach 53° F, cream 57° F, eggs at ambient temperature of 58° F, sour cream 53° F, cooked broccoli and cauliflower at 59° F, cooked tomatoes 58° F, sauce with cream 61° F, cooked ham 63° F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over beef at chest freezer. Raw beef over horchata at Traulsen cooler. Raw shelled eggs over veggies at glass door cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Toxic substance/chemical stored by or with single-service items. Fire extinguisher with single service articles and oil.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine solution 200 ppm.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/wiping cloth bucket.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front area.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. In front area.
- Intermediate - Refrigerator 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. Glass door cooler with ambient temperature of 58° F. All foods stop saled. Use Traulsen cooler and chest freezer to store foods until such time as the glass door cooler can be repaired and it can maintain potentially hazardous foods at 41° F or below. Two door glass cooler ambient temperature 52° F, no potentially hazardous foods stored in this cooler.
|
09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cafe Bakery Olanchito, 541 E Sample Rd, Pompano Beach, FL »