- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins in dry storage room
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit near flat top grill
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. From ware washing to prepping without washing hands. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Bottle of vinegar on bottom shelf with cleaning products in rear storage room
- Intermediate - Cutting board(s) stained/soiled.
|
09/03/2014 | Complaint Full | Inspection Completed - No Further Action |
- 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.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter area 3 door cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine.
|
08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Flour, Nutella, and sugar in front counter area.
- 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.
- 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 - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step when washing knife and pan at 3 compartment sink.
- Basic - Single-service items stored on floor. Paper towels in dry storage room.
- Basic - Sponge used to clean and sanitize food-contact surface. At 3 compartment sink.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine , no sanitization step when washing knife and pan.
- Intermediate - Cold water not provided/shut off at employee handwash sink. In front counter area.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. True refrigerator in storage room area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. In front counter area. Corrected on site.
|
4/4/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Crepe Cafe, 123 Ne 20 Ave Ste 15, Deerfield Beach, FL »