- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Single-service articles not stored inverted or protected from contamination. Condiment containers at toppings bar in dining room area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Ice cream freezer in front counter area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. K class on the floor.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. Fryer under no hood suppression system. For reporting purposes only.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Uncleanable knife block in use to store knives. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Portable fryers under no hood suppression system in rear prep area. For reporting purposes only. **Warning**
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2/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of pizza tray storage container soiled. **Warning**
- Basic - Ceiling tile missing. In rear prep area. **Warning**
- 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. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Glasses on top of pizza prep cooler. **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Used at 3 compartment sink. **Warning**
- Basic - Ice scoop handle in contact with ice. Inside ice machine. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted. **Warning**
- Basic - Soiled reach-in cooler gaskets. At pizza prep cooler and 4 door TRUE FREEZER. **Warning**
- Basic - Uncleanable knife block in use to store knives. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hot dog at 110° F on roller. Increase heat to maintain 135° F at all times. Corrective action taken. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Gun remover stored on top of ice machine and next to takeout containers. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- 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 - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Deli meats. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Portable fryers under no hood suppression system in rear prep area. For reporting purposes only. **Warning**
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10/17/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/11/2013 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler Delfield. This violation must be corrected by : 11/20/12.
- 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. Establishment has not been open 60 days at time of inspection .
- 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. No emploees working over 60 days at time of inspection.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit eggs, cookie dough and shredded cheese. All 63 degrees. Reach in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, several items.
- Critical - Observed unlabeled spray bottle, cleaner.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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9/19/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, both.
- Critical - Hand wash sink lacking proper hand drying provisions, both.
- Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen.
- No Heimlich maneuver sign posted.
- 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, both.
- 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. Informed operator he has 60 days from time of inspection to provide employee training.
- Critical - No thermometer provided to measure temperature of food product.
- Observed leaking pipe at plumbing fixture, 3 compartment sink.
- Critical - Vacuum breaker mising at hose bibb, mopsink.
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7/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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