- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting, pans in dishwashing area.
- Basic - Floor area(s) covered with standing water.Under RIC BY Cook line
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Prepacked Meat . **Corrected On-Site**
- Basic - Reuse of single-use gloves, cooks.
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.Pony Tail Cake Decorator.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Kitchen.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, used to clean pots for immediate use without air dried.
- High Priority - Displayed food not properly protected from contamination. cut Lemons, Customer has direct Access.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized, in use pots being cleaned with wiping cloth then used.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Bottom RIC Kitchen : Chicken Salad, Tomatoes, Asian Salad all 50°F. Manager Discarded it. **Corrected On-Site**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations, Quat not allowed to air dry.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Catering Preparer.
- High Priority - Toxic substance/chemical improperly stored, wiping cloth bucket with sanitizer (Quat).
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food by cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.BY Dish washer **Corrected On-Site**
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment in poor repair. Reach-in cooler 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. Panini reach in cooler
- Basic - Working containers of food removed from original container not identified by common name. Sugar, flour **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sandwiches on the panini reach in cooler, moved to the walk in cooler, 41°f at he end of the inspection. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at 60°f on the Ida station area. Moved inside a cooler.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk, half and half at 47 and 64°f on thermo flasks at the coffee station. Discarded. Explained time control procedure. **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup inside a sugar container. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. **Corrected On-Site** **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Displayed food not properly protected from contamination. Whole apples at the front counter. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cold cuts in the walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook line after touching apron. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Front counter ice and frut inside the hand sink. **Corrected On-Site** **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**
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5/6/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in freezer at 37 degrees fahrenheit.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. throughout premises.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. throughout premises.
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11/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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