- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken and beef.
- 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.zucchini.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, empanadas 118°F, corrected by reheating to 165°F
- Intermediate - Employee used handwash sink as a dump sink, as eve dent by carrots in sink.
- Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided, apples.
|
11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Raw animal food not properly separated from unwashed produce, beef next to tomatoes in reach in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, bread in reach in cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, cheese.
- 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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Corrected On-Site**
|
1/8/2014 | Routine - Food | Warning Issued |
- Basic - Observed: Basic - Working containers of food removed from original container not identified by common name. water and oil. COS.
- High Priority - Observed: High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Soup area moved soup in kitchen area **Corrected On-Site** **Warning**
- Intermediate - Observed: Intermediate - Food manager certification expired. **Warning**
- Intermediate - Observed: 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.
- Intermediate - Observed: Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form provided **Warning**
|
7/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Working containers of food removed from original container not identified by common name. water and oil **Corrected On-Site** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Soup area moved soup in kitchen area **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- 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 - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form provided **Warning**
|
5/2/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks. bottled water for employee stored inside ice used for drinks Corrected On Site.
|
7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed in standing water. chicken Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. by register Corrected On Site.
|
1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored in ice used for drinks. water bottle stored in ice machine Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. chicken in sink cleaning Corrected On Site.
|
10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53B-08-1 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.
|
2/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Inadequate number/capacity of hot holding units to maintain potentially hazardous food at proper temperatures.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees and in restrooms.
- 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.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, after changing gloves.
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee wash hands with no soap.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint.
- Critical - Observed food employee with dirty hands or arms.
- Critical - Observed food stored on floor, box with onions in storage room. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in fliptop reachin cooler by frontline.
- Critical - Observed potentially hazardous food thawed in standing water, chicken.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, empanadas.
|
2/8/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Cocos Corner Cafe, 1210 S Pine Island Rd #143, Plantation, FL »