- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop **Corrected On-Site**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at the prep area at 75°f, 1/2 h out of temperature according to pic, moved to a cooler.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Household dishwasher at the front counter can be used for warewashing but then the 3 compartment sink must be used to sanitize equipment and utensils.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic butter at 84°f on a prep table, discarded.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hallway
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No temperature measuring device provided on dishmachine. House hold dishwasher at the front counter.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sauce at 85°f on the prep area cooling in a wrapped container for about 1 1/2h according to mgr, uncovered and moved to a cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roasted pepper spread and sauces.
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to grill **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Intermediate - Handwash sink not accessible for employee use at all times/ and used for other purposes. frontline hand wash sink has used cups, plates, etc inside of sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Notes: Inspector supplied consumer advisory form . Proper verbiage must be included on menus. **Corrected On-Site**
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5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall 2 door reach in cooler on cookline at 45 f ambient air temperature. **Warning**. This cooler is observed at 49?f ambient air temperature at callback inspection and this cooler is also stocked to restrict all airflow. Stop sale issued on foods in this cooler at callback inspection.
- Lights missing the proper shield, sleeve coatings or covers. Storage room. **Warning**
- Observed attached equipment soiled with accumulated grease and dust. Hood filers. **Warning** Hood still with heavy build up at callback inspection.
- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw comminuted beef, raw pork, potato salad, lunch eats and dairy products at 43-46f in tall 2 door reach in cooler on cookline. All items were moved in flip top cooler immediately to cool and maintain all foods at proper temperature. **Corrected On-Site** **Warning**. All foods in the same unit at 46-52?f. Stop sale issued. See stop sale for foods and temperatures.
- Observed raw animal food stored over ready-to-eat food. Raw shell eggs over herbs, dressings, and bread in reach in cooler on cookline. **Corrected On-Site** **Warning** Observed at callback inspection: still raw shell eggs over dressings, raw fish, cooked shrimp, raw sausages, cut melon, cooked rice in same cooler.
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2/20/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual ware washing. 00ppm, no sanitizing step used. **Corrected On-Site** **Warning**
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Tall 2 door reach in cooler on cookline at 45 ?f ambient air temperature. **Warning**
- Lights missing the proper shield, sleeve coatings or covers. Storage room. **Warning**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Observed attached equipment soiled with accumulated grease and dust. Hood filers. **Warning**
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. **Corrected On-Site** **Warning**
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Sinks were not set up when ware washing and just washed and rinsed under running water without any sanitizing. **Corrected On-Site** **Warning**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Clam shell Griddle cook surfaces. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw comminuted beef, raw pork, potato salad, lunch eats and dairy products at 43-46?f in tall 2 door reach in cooler on cookline. All items were moved in flip top cooler immediately to cool and maintain all foods at proper temperature. **Corrected On-Site** **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over herbs, dressings, and bread in reach in cooler on cookline. **Corrected On-Site** **Warning**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw comminuted beef and raw pork stored together on same tray in reach in cooler on cookline. **Corrected On-Site** **Warning**
- Observed standing water inside cook line reach in flip top cooler. **Corrected On-Site** **Warning**
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12/17/2012 | Routine - Food | Warning Issued |
- Observed ice scoop with handle in contact with ice. in ice box. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked potatoes on cookline counter at 67 degrees fahrenheit. potatoes were left out from last order and were placed into reach-in cooler at tine of Inspection and time marked with 4 hour limit and must be discarded within 4 hours. Corrected On Site.
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1/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed raw animal food stored over cooked food. Reach in cooler-Eggs over ready to eat- Corrected On Site.
- Critical - Observed toxic item stored by food. Corrected On Site.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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