- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lid to panko container soiled.
- Basic - Clean utensils or equipment stored in rusted can . **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Cloth used to cover shucked oysters at salad prep cooler. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At panko container. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers at frontline and dry storage area near bar. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. **Repeat Violation**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 71° F in frontline area. Added ice to food level. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over lemons at walkin cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Butane above prep cooler at cookline. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Chest freezer near walkin cooler.
|
10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At flour container . **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of onions. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation/warewashing. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 99° F at cookline and cooked potatoes at 125° F at steam table. Increase heat to maintain 135° F. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over seafood salad at cookline cooler. Raw smoked salmon stored above ham on top of make table where drippings from salmon may contaminate ham. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner . **Corrected On-Site**
|
4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At flour container.
- Basic - Clean utensils or equipment stored in dirty container. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. At HANDWASH sink at cookline and at prep sink.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm
- Basic - Working containers of food removed from original container not identified by common name. Flour bin.
- Basic - High Priority - Dead roaches on premises. 1 dead roach in dry storage room.
- High Priority - First aid supplies improperly stored. In food storage shelving by cookline. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For swordfish and wahoo used on ceviche.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes at 98° F at cookline under no temperature control. Place on top of grill to maintain 135° F. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs on top of onions at cook-line cooler.
- High Priority - Toxic substance/chemical stored by or with single-service items. Butane by takeout containers in dry storage. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Bar.
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
|
10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drink containers with screw-top lids stored in undrained ice, soda.
- 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.
- Basic - Food stored on floor, dry storage.
- 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.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
|
3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, throughout.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter 76 degrees, Discussed Time as A Public Health Control. Employee time marked and will discard at 3:00 pm.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tuna salad, turkey and wings in reach in cooler, cookline. All food between 50 and 51 degrees.
- Observed utensils stored in crevices between equipment, knives.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
8/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/27/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline. This violation must be corrected by : 01/28/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. As per chef chowder made in am on 01/26 48 degrees at time of inspection on 1/27 at 11:30 am.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, front of reach in coolers.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, toast. Corrected On Site. Employee washed hands and volutarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter. 80 degrees. Management volutarily discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham, sausage, tuna salad and hash. All 55 degrees. Employee volutarily discarded. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water, lamb shanks. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, raw beef over melon in reach in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
1/27/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions all sinks.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees all sinks.
- Critical - No handwashing sign provided at a handsink used by food employees, all sinks.
|
9/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Nauti Dawg Marina Cafe, 2841 Marina Cir, Lighthouse Point, FL »