- Basic - Clean utensils stored between equipment and wall. Next to coffee machine.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. Warewashing area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter, gravy, coleslaw at 47°f in the beverage air three door reach in cooler. Corrective action taken, moved to another unit capable of maintain proper temperatures.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm at kitchen dishmachine, 0ppm at bar dishmachine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Warewashing area
- Intermediate - Employee used handwash sink as a dump sink. Bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warewashing area
- Intermediate - No soap provided at handwash sink. Warewashing area
- Intermediate - 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. Beverage air three door reach in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.
|
08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.google online.
- High Priority - Cut tomatoes and cut lettuce and fresh garlic butter, cold held at greater than 41 degrees Fahrenheit, 60° small single door cooler in kitchen, just put in from another working cooler, moved back to working cooler.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 100 ppm, not strong enough, and to much soap in final rinse. Use 3 compartment sink with bleach to sanitize until repaired.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 54-60° Beverage air tall cooler; cheese, bacon, just put in from another working cooler this morning. Moved to working cooler.
- Intermediate - Cold holding equipment incapable of 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. Tall True cooler 60°.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Burgers, gave a copy to post. **Corrected On-Site**
|
1/2/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kelly Brothers Irish Pub Llc, 3045 N Federal Hwy 32, Fort Lauderdale, FL »