Inverrary Diner, 4616 N University Dr, Lauderhill, FL - Restaurant inspection findings and violations

Business Info

Name: INVERRARY DINER
Type: Permanent Food Service
Address: 4616 N University Dr, Lauderhill, FL 33351
License #: 1615189
Total inspections: 7
Last inspection: 11/12/2014

Ratings Summary

Based on 1 vote

Overall Rating:		1.0
Ratings in categories:
Food:		1.0
Service:		1.0
Price:		1.0
Ambience:		1.0
Cleanliness:		1.0

Restaurant representatives - add corrected or new information about Inverrary Diner, 4616 N University Dr, Lauderhill, FL »

Inspection findings	Inspection Date	Type	Disposition
Basic - Ceiling tile in disrepair above the cook's line. Basic - Food stored in dry storage area not covered. Observed slices and ends of bread on a prep area in the bake shop not covered. Observed a pan of cornmeal is not covered on a shelf used for dry food storage. Corrected On-Site Basic - Ice scoop stored with handle in contact with ice in ice bin. Observed ice scoops in both service area ice bins have the handles touching the ice. Basic - In-use tongs stored on oven door handle. Corrected On-Site Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps in the rear prep kitchen. Repeat Violation Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In the rear prep kitchen. Repeat Violation High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked onions on the cook's line. Onions were placed into a hot steam table. High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Matzo balls in the walk-in cooler. High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Turkey bacon and sausage patties in the broken Bain Marie cooler on the cook's line. High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 10 gallons of matzo balls made on 11/11/14. High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed a badly bulging can of Monaco apricot halves in the can rack. Intermediate - Accumulation of encrusted food debris inside the ice cream dripper well. Corrected On-Site Intermediate - Accumulation of food debris/grease on food-contact surface on the grate of the broiler. Intermediate - Encrusted material on can opener blade. Corrected On-Site Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the bake shop. Corrected On-Site Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Matzo balls in a container at least 20 inches deep. Intermediate - Reach-in cooler 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. The Bain Marie cooler on the cook's line. Intermediate - Soil residue in food storage containers. Observed the pans used for Breading are not cleaned every 4 hours. Food that is dipped into the various Breading is first dipped into an egg wash.	11/12/2014	Complaint Full	Inspection Completed - No Further Action
No Violations Were Observed	10/06/2014	Complaint Full	Admin. Complaint Callback Complied
Basic - Bowl or other container with no handle used to dispense food. Observed that a small bowl is being used to scoop chicken base and flour. Corrected On-Site Repeat Violation Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks Corrected On-Site Repeat Violation Basic - Ice scoop stored with handle in contact with ice in ice bin in the wait station service area in the dining room. Corrected On-Site Basic - In-use tongs stored on oven door handle. Corrected On-Site Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. The ceiling lights in the rear kitchen area. Repeat Violation Basic - Reach-in cooler gasket torn/in disrepair. Cook's line Bain Marie cooler. Basic - Working containers of food removed from original container not identified by common name. Flour container in the rear kitchen. High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Food moved to another working cooler. Corrected On-Site High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Al PH food in the cook's line Bain Marie cooler. All food was moved to another working cooler. Corrected On-Site High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Placed into a working cooler Corrected On-Site High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Line cook. Corrected On-Site High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cutting lemons. Corrected On-Site High Priority - Vacuum breaker missing at hose bibb. A back flow preventer is needed on the hose bibb next to the hand sink near the rear cooking area. Repeat Violation Intermediate - Encrusted material on can opener blade. Corrected On-Site Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Corrected On-Site Intermediate - Reach-in cooler 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. Cook's line Bain Marie cooler. Intermediate - Refrigerated drawers 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.	09/08/2014	Complaint Full	Inspection Completed - No Further Action
Basic - Bowl or other container with no handle used to dispense food. Observed a pewter plate being used as a scoop for cooked potatoes. Observed small bowls used for scooping dry soup bases in the rear cooking area. Basic - Build-up of grease on nonfood-contact surface on the shelf below the steam table by a hand sink near the rear cooking area. Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment throughout the kitchen and ware washing areas. Basic - Ceramic oval shaped dishes used for baking food have accumulation of black debris. Basic - Employee with no hair restraint while engaging in food preparation. Cook and prep person. Admin Complaint Corrected On-Site Repeat Violation Basic - Floor area(s) covered with standing water. Inside a turned off walk-in cooler in the bake shop. Basic - Grease accumulated on kitchen floor under a steam table near the hand sink by the rear cooking area. Basic - Ice scoop handle in contact with ice inside the ice machine. Admin Complaint Repeat Violation Basic - Interior of microwave soiled with encrusted food debris. 2 microwave omens on the cooks line. Admin Complaint Repeat Violation Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the rear cooking area. Repeat Violation Basic - Wet mop not stored in a manner to allow the mop to dry in the bake shop. Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed this on the service line. Admin Complaint Repeat Violation High Priority - Dented/rusted cans present. See stop sale. Observed 2 # 10 cans of cut baby corn and 1 dented can of black beans purchased at a discount from Restaurant depot in the can rack. Admin Complaint Repeat Violation High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Observed prep cook change gloves without washing hands first. Admin Complaint Repeat Violation High Priority - Live, small flying insects in food preparation area. Observed small flies on uncovered bread in the bake shop. Stop sale issued. High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes left out on the cooks line. Placed back into the walk-in cooler. Corrected On-Site High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes and sausage on a grill on the cook's line in hot hold. Placed on grill to re-heat above 165° Corrected On-Site High Priority - Stop Sale issued due to adulteration of food product. Uncoved bread comtaiminated by live flies. High Priority - Vacuum breaker missing at hose bibb next to the hand wash sink near the rear cooking area and on a hose Bibb near the dish machine. Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed prep cook try to wash hands in a 3 compartment sink. Admin Complaint Repeat Violation Intermediate - Establishment advertised Sole Almondine, Stuffed sole and Sole Francaise on the dinner special menu and broiled or stuffed sole on the regular menu/menu board but served another type of fish. Operator could not produce any recent invoices for sole. Observed 3 cases of Swai in the walk-in freezer which are not advertised anywhere in the establishment nor on any menus. Admin Complaint Observed frayed/spliced electrical wires. For reporting purposes only. Observed spliced wires for the roary toaster in the kitchen.	5/1/2014	Complaint Full	Administrative complaint recommended
No Violations Were Observed	3/21/2014	Routine - Food	Call Back - Complied
Basic - Bowl or other container with no handle used to dispense food. Meatballs bowl used for oatmeal. Bowl used for feta cheese Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food storage containers. 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. Jose Corrected On-Site Basic - Employee eating in a food preparation or other restricted area. Jose Corrected On-Site Basic - Employee with no hair restraint while engaging in food preparation. Basic - Equipment and utensils not properly air-dried - wet nesting. Basic - Floor area(s) covered with standing water. Inside the non-working walk-in cooler in the bake shop. Basic - Ice scoop stored with handle in contact with ice in ice bin. Server area. Corrected On-Site Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Corrected On-Site Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the 3 compartment sink. High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. High Priority - Employee washed hands with no soap. Dishwasher High Priority - Live, small flying insects in food preparation area. Inside the non-working walk-in cooler in the bake shop. High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over prepped lettuce in a reach-in cooler. High Priority - Stop Sale issued due to adulteration of food product. Soiled aprons stored in the crumb topping container in the bake shop Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Cook Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce, beef stew, cooked pork ribs in the walk-in cooler.	11/19/2013	Food-Licensing Inspection	Inspection Completed - No Further Action
High Priority - OBSERVED: OPERATING WITHOUT A CURRENT LICENSE DUE TO CHANGE OF OWNERSHIP.	7/10/2013	Routine - Food	Administrative complaint recommended

1 User Review:

Hunter

Added on Jan 19, 2016 11:45 AM

Visited on Jan 19, 2016 3:00 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

They use fake fish and the owers that own it now are rude and don't care about anything. The service sucks and there prices went up, there's bugs on the walls and I saw a roach on the seat one day. They keep their bathrooms disgusting

Would you recommend INVERRARY DINER to others? No

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