- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed food stored in a prohibited area. observed reachin coolers/freezer unlocked in public access to restrooms
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. observed in walkin cooler
- Observed equipment in poor repair. observed food storage containers broken in walkin cooler
- Observed ripped/worn tin foil used as shelf cover. Repeat Violation.
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-contact equipment in poor repair observed prep table in kitchen in poor repair Repeat Violation.
- Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. observed utensils rinsed without wash and sanitize procedures
- Observed sponge used as a wiping cloth on a food-contact surface.
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. observed on all equipment in kitchen area
- Observed build-up of mold-like substance on surface of nonfood-contact surface. observed on exterior of walkin cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed on counters and shelving throughout kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. observed back door blocked by unused fryer
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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08/31/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed ripped/worn tin foil used as shelf cover.
- Observed nonfood-grade containers used for food storage.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed nonfood-contact equipment in poor repair observed prep table shelf in poor repair
- Observed walk-in cooler gasket torn/in disrepair.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.
- Critical. Observed bathroom facility not clean.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Floors not maintained smooth and durable.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Single service items properly stored, handled, dispensed
- Single service items properly stored, handled, dispensed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Current license properly displayed
- Critical. Food management certification valid
- Critical. Employee training validation
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11/3/2009 | Routine - Food | Administrative complaint recommended |
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