- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Dough.
- Basic - Paper towel used as liner for food container. Roti container.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Goat.
|
09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Split peas, bean containers.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Dough in reach in cooler.
- Basic - Paper towel used as liner for food container. Roti in igloo container.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bean and peas containers.
- Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen. **Corrected On-Site**
- Basic - Paper towel and torn paper bags used as liner for food container. Roti in igloo.
- Basic - Single-service articles not stored inverted or protected from contamination. Food containers at steam table.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice, peas, and chicken dish on kitchen counter at 105° f
- Intermediate - Handwash sink not easily accessible for employee use due to being blocked by an electric fan.
|
11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cellar phone **Corrected On-Site**
- Basic - Food stored in holding unit not covered.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish, goat meat in reach in cooler
|
6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - License expired within 30 days after expiration date.
- Critical - Observed potentially hazardous food thawed in an improper manner.
|
12/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed unnecessary items on the premise.---ladders.
|
4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times, block with chicken box
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food stored on floor, chickens in kitchen . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. plantfood 71 degrees F in kitchen on food preparation table Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salt fish 71 degrees F in kitchen on food preparation table Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. chickens , goat meats in kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. cook been in reach in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfood in reach in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
3/6/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.---owners working with food. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.---Roti dough. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.---plastic container and towel. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.---fish and oxtail. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.---walls, storage containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.---some stuff labeled, some not.
|
12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed dusty ceiling tiles and/or air conditioning vent covers in kitchen.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, shelves on tables in kitchen.
|
6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) SHELLSTOCK shall be obtained in containers bearing legible source identification tags or labels that are affixed by the harvester and each dealer that depurates, ships, or reships the SHELLSTOCK, as specified in the National Shellfish Sanitation Program Guide of Operations Part II Sanitation of the Harvesting, Processing and Distribution of Shellfish, and that list: (1) Except as specified under Paragraph (C) of this section, on the harvester's tag or label, the following information in the following order: (a) The harvester's identification number that is assigned by the SHELLFISH CONTROL AUTHORITY, (b) The date of harvesting, (c) The most precise identification of the harvest location or aquaculture site that is practicable based on the system of harvest area designations that is in use by the SHELLFISH CONTROL AUTHORITY and including the abbreviation of the name of the state or country in which the shellfish are harvested, (d) The type and quantity of shellfish, The following statement in bold, capitalized type: This tag is required to be attached until container is empty or retagged and thereafter kept on file for 90 days; (2) Except as specified in (D) of this section, on each dealer's tag or label, the following information in the following order: (a) The dealer's name and address, and the CERTIFICATION NUMBER assigned by the SHELLFISH CONTROL AUTHORITY, (b) The original shipper's CERTIFICATION NUMBER including the abbreviation of the name of the state or country in which the shellfish are harvested, (c) The same information as specified for a harvester's tag under Subparagraphs (A)(1)(b)-(d) of this section, and (d) The following statement in bold, capitalized type: This tag is required to be attached until container is empty and thereafter kept on file for 90 days.
- Critical. (B) Whole beef roasts and corned beef roasts, pork roasts and cured pork roasts such as ham, shall be cooked: (1) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: (2) As specified in the following chart, to heat all parts of the FOOD to a temperature and for the holding time that corresponds to that temperature: (C) A raw or undercooked WHOLE-MUSCLE, INTACT BEEF steak may be served or offered for sale in a READY-TO-EAT form if: (1) The FOOD ESTABLISHMENTS serves a population that is not a HIGHLY SUSCEPTIBLE POPULATION, (2) The steak is labeled to indicate that it meets the definition of WHOLE-MUSCLE, INTACT BEEF as specified under Paragraph 3-201.11(E), and (3) The steak is cooked on both the top and bottom to a surface temperature of ...(145 degrees Fahrenheit) or above and a cooked color change is achieved on all external surfaces.
- Critical. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At ...(140 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in Section 3-401.11(B) or reheated as specified in Section 3-403.11 (E) may be held at a temperature of ...(130 degrees Fahrenheit);
- Critical. Please see inspection report for more details.
- Shells, Use Limitation. Mollusk and crustacea shells may not be used more than once as serving containers.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Please see inspection report for more details.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed. (A) In FOOD ESTABLISHMENTS in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 millimeter (one thirty-second inch). (B) The floors in FOOD ESTABLISHMENTS in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and SEALED.
- Critical. Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.
|
12/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Singh's Roti Delight Inc, 4244 N Sr 7, Lauderdale Lakes, FL »