- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Shelving above 3 comp sink.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Flip top cooler at cook line.
- Basic - No hot running water at mop sink.
- 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. While handling prepped onions and cutting mushrooms.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 52° F, chicken 51° F, cheese 47° F -48° F, hamburgers 52° F , tomato 49°F all at cook line cooler. Discarded.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cooking and restroom.
- Intermediate - No hot running water at three-compartment sink.
- 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. Cook line cooler , potentially hazardous foods removed from cooler. Ambient temperature at 52° F. Corrective action taken.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a prohibited area. Chest freezers near restrooms unlocked . Located in an area where the public may have access to its contents.
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6/4/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a prohibited area. Chest freezers near restrooms unlocked . Located in an area where the public may have access to its contents.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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5/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Food stored in a prohibited area. Chest freezers near restrooms unlocked . Located in an area where the public may have access to its contents.
- Basic - Soil residue build-up on nonfood-contact surface. On water bottle caps at cookline.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided copy of advisory.
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3/18/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Used for warewashing.
- Basic - Food stored in a prohibited area. Chest freezers stored near restrooms unlocked where the public may have access to its contents.
- Basic - No Heimlich maneuver/choking sign posted.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions at 122° F on top of flat grill. Increase heat. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburgers over macaroni and cheese at cookline cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Bottles of soap by utensils on shelving in dishwashing area shelving. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles improperly stored. Plastic knifes not stored with handles up. Frontline.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dogs 120?f on cookline. Was reheated . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Liquid cleaner. Front line. **Corrected On-Site**
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3/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Take out containers in kitchen.
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12/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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