- Basic - Bowl or other container with no handle used to dispense food. Inside container of cooked rice.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food stored in holding unit not covered. Container of sauce, vegetables,
- Basic - Hole in wall. By fuse box
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Stir kept on container with water.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Container of peanuts, cereal.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 43F, beef 43F, shrimp 43F. 2hrs.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice at 76F.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Ceiling tile missing.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. COOK LINE HWS SPONGE INSIDE **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. HWS IN BACK ROOM BEING BLOCK BY GARBAGE BIN
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/26/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep tables back room kitchen
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. CUP OF WATER
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. BOWL OF SHRIMP
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. BAG OF RAW CHICKEN
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing. BOTH HAND WASH SINK ONE HAD A CAN OF SODA OTHER ONE HAD A WIRE WISK **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. must be corrected by 4/6/14 **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/6/2014 | Routine - Food | Warning Issued |
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