- Basic - Attached equipment soiled with accumulated dust. Air vent duct above pizza oven in kitchen
- Basic - Bowl or other container with no handle used to dispense food. Using portion cup to scoop Parmesan cheese I 4 drawers reach in cooler in cook line
- Basic - Cloth used as a food-contact surface. In 3 doors reach in cooler next to 3 compartment sink used to cover cut lettuce And in 2 doors reach in cooler used to cover cooked pasta And in cook line 4 drawers reach in cooler used directly to cover cooked pasta
- Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen Employees in cook line
- Basic - Grease accumulated on kitchen floor. Under fryer
- 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. Employee in cook line prepping sandwich with bare hands
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish area next to 3 compartment sink
- Intermediate - No soap provided at handwash sink. In dish area next to 3 compartment sink
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09/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. In reach in cooler in prep area and in front line using cloth to cover cooked pasta and cut lettuce and breaded chicken
- 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. Employee making salad adding olives with no gloves **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front line pots and pans inside
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In 2 doors reach in cooler in prep area marinara sauce , cooked pasta , cooked breaded chicken
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09/08/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - 08A-23-4 Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. In cook line in 4 drawers reach in cooler raw chicken over raw steak **Warning**
- Basic - Observed: Cloth used as a food-contact surface. In 3 doors reach in cooler next to dish area use to cover cut lettuce And in cook line in 4 drawers reach in cooler used to cover pre cooked pasta **Warning**
- Basic - Observed: Covered waste receptacle not provided in women's bathroom. In employees bathroom **Warning**
- Basic - Observed: Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Observed: Employee personal items stored in or above a food preparation area. In cook line personal cell phone on top of cutting board **Warning**
- High Priority - Observed: 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. Employee making a salad and touching cold cuts ham with bare hands **Warning**
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. 2 employees in cook line **Warning**
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/ Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. **Warning**
- Basic - Observed: Food stored on floor. Case of raw chicken in prep/dish area **Warning**
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. In cook line used to wash cutting board **Warning**
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Above steam table found in 99°f **Warning**
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. In employees bathroom **Warning**
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. In dish area **Warning**
- Intermediate - Observed: No soap provided at handwash sink. In dish area **Warning**
- High Priority - Observed: Pizza/calzone/stromboli hot held at less than 135 degrees Fahrenheit. In front counter found pizza in 75°f. Pizza made at 2:30pm . Under no temperature control, must be discarded at 6:30pm. Advised manager to use time as public health control for pizza in room temperature **Warning**
- High Priority - Observed: Raw animal food stored over ready-to-eat food. In 2 doors reach in cooler in hallway raw chicken over cut green peppers **Warning**
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna in 3 doors reach in cooler in cook line **Warning**
- Basic - Observed: Standing water in handwash sink/ handwash sink draining very slowly. In cook line **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
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