- Basic - Bowl or other container with no handle used to dispense food. Plate used to scoop cooked potatoes from cold hold drawer on COOKLINE. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Advil near ice cream toppings. **Corrected On-Site**
- 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. Chlorine Dishmachine tested 5 separate times and test strips showed 0ppm each time.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook line employee touching toast and waffles. CORRECTIVE ACTION TAKEN: educated employee on proper glove procedure and habit was observed as changed
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09/05/2014 | Routine - Food | 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. Soda can open on food prep table
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse in shelf above 3 compartment sink
- Basic - Hood filter missing from automatic fire suppression/exhaust system. COOKLINE filter missing
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop in standing water at 76° on front counter. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Fish fry batter **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Bread butter on front counter at 70°. Moved to cooler. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cooked pasta in cooling process.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink hose Bibb. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Spoon rinsed in front counter hand sink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
- Intermediate - No soap provided at handwash sink.cookline
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Utensils in poor condition. In crouton container
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 120/125° f- corrective action - reheating -
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink used for purposes other than handwashing.by dishmachine
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled.degreaser/cookline
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4/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Hood filters in disrepair.nozzles not aligned/fryer
- High Priority - Raw animal food stored over cooked food.raw chicken/walk in cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.by dishmachine
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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 - Spray bottle containing toxic substance not labeled.degreaser/cookline
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2/12/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.walk in cooler
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- 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.
- Observed unnecessary items on the premise.construction materials /kitchen
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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8/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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