- High Priority - Employee failed to wash hands before putting on gloves to work with food. Back pre area. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter touching single service articles, scooping ice and prepping milkshakes after handling money without washing hands. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. One vacuum breaker missing
- Intermediate - Handwash sink missing in food preparation room or area. Front counter, back prep area.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese at the prep area, moved inside a cooler, implemented time control procedure.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped cream on an ice bath at the front counter, iced down to 41°F **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Reheating pot
- Intermediate - Employee used handwash sink as a dump sink. Cookline
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Cook line **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Front counter. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses on an ice bath at the sandwich station found at 57?F, less than 4h out of temperature according to mgr. moved inside another unit, dropped 8?F by the end if the inspection.
- Intermediate - Handwash sink missing in food preparation room or area. Front counter, ice dispenser, ice cream serving.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried Chicken on the walk in cooler.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front counter reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk in the front counter reach in cooler. Corrected On Site. discarded
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water supply not maintained during peak periods.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Observed wall in disrepair, wi frezer's room.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed nonfood-contact equipment in poor repair, Wi frezer's panel door missing.
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5/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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