- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Soil residue build-up on nonfood-contact surface. Walk-in cooler fan unit.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In catering kitchen.
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling in disrepair. Observed a leaky ceiling in the kitchen
- Basic - Food stored on floor. Box of beef in a cardboard box on the floor in the wic
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed from the dish washing area
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish, chicken, macoroni cooked and RTE prepared and not dated
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.SERVICE ENDS UP
- Light not functioning.HOOD
- Light not functioning.KITCHEN
- Lights missing the proper shield, sleeve coatings or covers.DISHMACHINE AREA
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
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10/25/2012 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. DISH ROOM HAND SINK
- Critical - Hot water not provided/shut off at employee hand wash sink. DISH ROOM HAND SINK
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold
- Lights missing the proper shield, sleeve coatings or covers. IN DISH ROOM
- Critical - Observed dead roaches on premises. 1 ON DISHROOM FLOOR Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIFE COOK LINE Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Working containers of food removed from original container not identified by common name. LABELED WITH THE WRONG NAME EXAMPLE CONTAINER OF SEASONING LABELED KASHI SHELF ABOVE COOK LINE
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3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meat bodies/cheeses - walkin cooler .
- Observed residue build-up on undersurface of soda nozzles' housing - wait station .
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. ice machine .
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. REQUIRED SEVERAL CYCLES TO EVENTUALLY TURN HEAT STRIP BLACK. SERVICE CALL ADVISED.
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2/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. dishwashing machine - service call advised - use 3 compartment sink until repaired .
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical. No handwashing sign provided at a handsink used by food employees. womens restroom .
- Carbon dioxide/helium tanks not adequately secured.
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10/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. see # 4.
- Critical. Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. preping unit at 52 degrees . relocate PHF to other cold holding units. service call advised .
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen .
- Lights missing the proper shield, sleeve coatings or covers. damaged shield - storeroom .
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2/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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