- Basic - Current Hotel and Restaurant license not displayed. Displaying license expired on 12/1/2013
- Basic - Equipment in poor repair. In cook line in burger station found 2 reach in drawers DELFIELD in 52°f . Do not use until able to maintain 41°f or below. Manager called in service request and remove items from unit to unit able to maintain 41°f or below
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scooper used to scoop chocolate found in standing water. Immediately placed under water maintain 135°f or above in kitchen **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. In cook line in hot holding drawers found cooked chicken and cooked beef hamburger in 100°f . Corrective action taken immediately reheat items to 165°f and kept in hot holding maintaining 135°f or above
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In coffee station/wait station found marinara sauce in 45°f in an ice bath , under not enough ice.manager added more ice to bring temperature control to 41°f or below . Corrective action taken In cook line under flat griddle in reach in 2 drawers found raw beef burgers ,cooked onions and peppers and provolone cheese in 52°f . In unit not maintaining 41°f or below.corrective action taken placed in different unit able to maintain 41°f or below . Do not use 2 drawers reach in cooler in burger station DELFIELD until able to maintain 41°zit or below
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in 1 door tall reach in cooler in cook line
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 2 Dead roaches on premises. Next to 2 doors reach in cooler in cook line
- Basic - Attached equipment soiled with accumulated grease. Kitchen equipment in kitchen
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fire extinguisher in kitchen
- Basic - Current Hotel and Restaurant license not displayed. Displayed expired license 12/1/2013
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In prep table cup without a lid **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen
- Basic - Soil residue build-up on nonfood-contact surface. Heavily soiled all kitchen equipment
- Basic - Soiled reach-in cooler gaskets. In kitchen
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individual butter cups in 72°f in kitchen .items marked with 4 hours time frame must be discarded at 10 am **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Covered container with chicken soup in 55° f .voluntary discarded **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. In front bar filing sanitizer buckets with water
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Covered chicken soup in walk in cooler **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. In front of front bar
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. In kitchen.correct on site No paper towels at hand wash sink in prep area.correct on site
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on top of ice machine on dirty rack
- No Heimlich maneuver sign posted.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In cook line .correct on site
- Critical - Observed buildup of slime in the interior of ice machine. Next to dish area
- Observed ice scoop with handle in contact with ice. In bar **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Server scooping drink ice with a cup
- Critical - Observed incorrect information on Hotel and Restaurant license. Expired license posted from 12-1-12. Correct on site
- Observed single-service articles stored without protection from contamination. In cook line not inverted .correct on site
- Critical - Observed unlabeled spray bottle. Red cleaner in bar
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - cookline handwash sink missing hot water no hot water.
- Critical - cookline handwash sink missing paper towels. corrected onsite.
- Critical - open drink on prep area / over clean dishes. corrected on site.
- Critical - raw beef steaks over bacon bits in walkin cooler. corrected on site
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7/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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