- No Violations Were Observed
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10/03/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Basic - Ceiling soiled with accumulated dust. ... Heavy dust hanging from ceiling on cook line directly in front of exhaust hood. **Admin Complaint** **Repeat Violation**
- Basic - Cardboard used to line food-contact
- Basic - Cardboard used to line nonfood-contact shelves. Shelving in dry storage.
- Basic - Equipment in poor repair. ... In 2 Glass Door 'True Cooler' - (Per Operator -Below Items Have Been In Two Glass Door 'True' Cooler Since Last Night). Raw Fish pieces 54° Raw pork Pieces 55° Raw Bone-In Chicken Marinating 54° **Admin Complaint** **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Admin Complaint** **Repeat Violation**
- Basic - Shelf under preparation tables soiled with food debris. Shelves on kitchen prep tables soiled/oxidized/rusted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. ... Cook took break(?) left restaurant. Returned to restaurant with cash in hand and went to work in kitchen with no handwashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... In 2 Glass Door 'True Cooler' - (Per Operator -Below Items Have Been In Two Glass Door 'True' Cooler Since Last Night). Raw Fish pieces 54° Raw pork Pieces 55° Raw Bone-In Chicken Marinating 54° **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains on serving line 106° **Corrective Action Taken** thermostat turned up for entire line.
- 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. ... **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. ... In kitchen. **Admin Complaint** **Repeat Violation**
- No portable fire extinguisher present. For reporting purposes only. ... No Class "K" portable extinguisher present. **Repeat Violation**
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10/03/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Ceiling soiled with accumulated dust. ... Heavy dust hanging from ceiling on cook line directly in front of exhaust hood.
- Basic - Equipment in poor repair. ... 2 Glass Door 'True' reach.in.cooler in kitchen not maintaining foods at 41° or below. ... Tall 2Door 'True' reach.in.cooler... In rear kitchen not working.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... In kitchen.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. ... Buffet line server.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Tall 2 Glass Door 'True') ... cooked fish pieces (date marked 5/28) 50° ... raw whole mackerel (in cooler since yesterday per operator) 51° ... cooked pork (in cooler since yesterday per operator) 52° ... sliced cheddar cheese (in cooler for two days per operator) 52°
- 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. Below Not Date Marked. ... sliced cheddar cheese (in cooler for two days per operator) 52° **Repeat
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... In kitchen. **Corrected On-Site**
- 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. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. ... In kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Below Not Date Marked. ... cooked roasted pork (in cooler since yesterday per operator) 52° **Repeat Violation**
- No portable fire extinguisher present. For reporting purposes only. ... No "Class K" portable fire extinguisher. ... No "Class K" placard.
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5/29/2014 | Routine - Food | Administrative complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (In Two Door Beverage Air Cooler) 2 Bus Tub Raw Chicken in marinade 56 2 Bus Tubs Raw Chicken for frying 54 ... REACH.IN.COOLER... (In Two Glass Door ''True'' Cooler. One Bag of Salted Fish 56 one StainlessBowl of cut vegetables 56 Sliced King Fish Steaks 56) **Warning** As of 01/31/14 Marinating Chicken Pieces 47° Raw Snapper 57° Cooked Liver 48° Cooked Kidneys 47°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... STEAM.TABLE...BAIN MARIE... Fried Chicken 92 King Fish in vegetables 92 Baked Chicken 103 **Repeat Violation** **Warning** As of 01/31/14 STEAM.TABLE.BAIN.MARIE: Fried chicken 91°- 110° Fried plantains 100° Curry chicken 135° Baked Chicken 164°
- 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** ... One front line employee had First Principle card. Cook who is on duty today and was on-duty during last inspection continues to not have certified food handler training.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Salads/cut vegetables, cut plantains, cooked cut fish. **Warning** ... As of 01/31/14 the following we're not labeled or date marked: Cut Plantains, Cooked Kidneys, Cooked Liver, Cut Vegetables.
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1/31/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (In Two Door Beverage Air Cooler) 2 Bus Tub Raw Chicken in marinade 56° 2 Bus Tubs Raw Chicken for frying 54° ... REACH.IN.COOLER... (In Two Glass Door 'True' Cooler. One Bag of Salted Fish 56° one StainlessBowl of cut vegetables 56° Sliced King Fish Steaks 56°) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... STEAM.TABLE...BAIN MARIE... Fried Chicken 92° King Fish in vegetables 92° Baked Chicken 103° **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... In kitchen **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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Salads/cut vegetables, cut plantains, cooked cut fish. **Warning**
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11/20/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters.
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the front serving line
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Raw animal food stored above unwashed produce. Raw fish over produce in a reaching cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door True reaching cooler
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Plantains at the front counter
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Intermediate - Spray bottle containing toxic substance not labeled. Hanging above the 3 compartment sink.
- No child labor law poster. For reporting purposes only.
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2/12/2013 | Routine - Food | Administrative complaint recommended |
- Lights missing the proper shield, sleeve coatings or covers. Dry store room.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine test paper.
- Critical - No conspicuously located thermometer in holding unit. Beverage Air reachin cooler.
- Critical - Observed hand wash sink used for purpose other than washing hands as evidenced by a green scrubbing pad in the sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored above plantains in a reachin cooler, Corrected On Site.
- Observed unnecessary items on the premise. Old unused equipment not removed.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. Cooked plantains at the front counter.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. Front counter.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over plantains in a reachin cooler. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Plastic knives, forks and spoons behind the front counter.
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5/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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