- No Violations Were Observed
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1/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter area reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- 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 - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, mushroom, peppers in the front counter reach in cooler. Corrected On Site. moved to another unit and time control implemented.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sliced pizza, Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching garbage can then single service articles without changing gloves. Corrected On Site.
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11/7/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. throughout the establishment.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. throughout the establishment.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. some acoustic tiles in prep areas.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- Critical - Violation: 53B-08-1 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.
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8/31/2011 | Food-Licensing Inspection | Call Back - Complied |
- Ceiling not smooth and easily cleanable. some acoustic tiles in prep areas.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sandwich station reach in cooler. operator turned the unit colder. ambient temperature of the unit at the end of the inspection was found to be 39 degrees fahrenheit. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. throughout the establishment.
- Critical - Handwashing cleanser lacking at handwashing lavatory. throughout the establishment.
- Critical - Hot water not provided/shut off at employee hand wash sink. throughout the establishment
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. display reach in cooler
- Critical - No handwashing sign provided at a handsink used by food employees. warewashing 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 waste receptacle provided at handwash lavatory with disposable towels. front counter, warewashing area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in the sandwich station reach in cooler. Corrected On Site. discarded.
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8/30/2011 | Food-Licensing Inspection | Warning Issued |
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