- 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. In prep area **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen
- Basic - Equipment in poor repair. Walk in cooler door not properly closed /not tight fitting Flip top reach in cooler in prep area FORZA found in 60°f . Do not use until able to maintain 41°f or below
- Basic - Hole in wall. Next to dish area
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In white reach in cooler/display case
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In 2 doors flip top reach in cooler in prep area FORZA cooked chicken over 24 hours found in 60°f .see stop sale . Cut turkey,cut ham ,hard boiled eggs found in 60°f made at 11AM. Immediately placed in different unit to bring temperature control to 41°f or below
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Slicer next to hand wash sink in kitchen
- Basic - Current Hotel and Restaurant license not displayed. Paid via phone at time of inspection Confirmation number 137035958 **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked beef ,spinach and feta cheese ,ham and cheese empanadas ,pizza , all in 80° fempanadas in 80°f came out from oven at1:15 pm ,must be discarded at 5:15pm
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine found in 200 ppm in 3 compartment sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In front line cups and utensils
- Intermediate - Slicer blade soiled with old food debris.
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves throughout walk in cooler **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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7/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves throughout walk in cooler **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. **Warning**
- Basic - Stored food not covered in walk-in cooler. Pizza **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Employee washed hands with cold water. No hot water in hand wash sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pizza in 80°,must be discarded within 4 hours time frame made in 2pm-6pm **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. For pizza and pastries ,must be discarded within 4 hours time frame **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over raw ground beef **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by container **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Found in 87°f **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Proof of required state approved employee training not available for some 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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7/5/2013 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. Chef
- Basic - Ice scoop handle in contact with ice.
- Basic - No handwashing sign provided at a hand sink used by food employees. Rest room
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen, Corrected On Site.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed unlabeled spray bottle. Front counter
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
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