- Basic - Attached equipment soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable. ... Grooved and soiled and not easily cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. ... Space between hood filters in center of exhaust hood above grill. Indicates either missing filter or missing spacer.
- Basic - Hood soiled with accumulated grease.
- Basic - No copy of latest inspection report available.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Prepping/Slicing raw chicken breasts, cleaned but did not sanitize prep surface or utensils switched to prepping/slicing raw ground beef.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. ... Tested at 0 PPM.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. ... Cracking raw eggs onto grill with gloved hand then prepped/assembled ready to eat sandwiches without handwashing and/or glove change. ...Cook (wearing one disposable glove) handled raw chicken breast and/ or container and lid with both hands, then put chicken container back in reach in cooler, took out hot dog sausage in hand and tossed on grill. Then removed and disposed of single glove and returned to grilling. No handwashing took place.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. ... Personal cellphone "on" Cold Table Cutting board. As of 07/30/2014 wirelessphone/cellphone were on food service counter, then cooler tops
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. As of 07/30/2014. Employee handling cigarette butts and ash tray then putting on gloves, handling and serving food, then handling cash, putting on gloves and serving foods, all without hand-washing.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. ... Server handling cash then beverages (back and forth) without handwashing. As of 07/30/2014. Employee handling cigarette butts and ash tray then putting on gloves, handling and serving food, then handling cash, putting on gloves and serving foods, all without hand-washing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Tall Article Air) raw chicken breasts 50° ground beef patties 50° tuna salad 49° (Cold Table)sliced cheeses 55° (Undercounter) kraut 57° ..."Corrective Action Taken" Equipment under repair. Line procedures being adjusted. As of 7/30/14 ... REACH.IN.COOLER (Single Door Article Air)... Chicken Breasts 48° Ground Beef Patties 48° Tuna Salad 55° AMBIENT TEMPERATURE 55° ...REACH.IN.COOLER... (Single Door Cold Table Unit) roasted peppers 56° Sliced Provolone 58° Relishes 56° AMBIENT TEMPERATURE 56°
- 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. As of 07/30 NOT COMPLIED
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07/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored in or above a food preparation area. ... Personal cellphone "on" Cold Table Cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.l ... Handling raw chicken breasts then assemblingand handling burgers without handwashing and glove changing.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. ... Server handling cash then beverages (back and forth) without handwashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Tall Article Air) raw chicken breasts 50° ground beef patties 50° tuna salad 49° (Cold Table)sliced cheeses 55° (Undercounter) kraut 57° ..."Corrective Action Taken" Equipment under repair. Line procedures being adjusted.
- 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.
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5/22/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee personal items stored in or above a food preparation area. ... Personal cellphone "on" Cold Table Cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.l ... Handling raw chicken breasts then assemblingand handling burgers without handwashing and glove changing.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. ... Server handling cash then beverages (back and forth) without handwashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... (Tall Article Air) raw chicken breasts 50° ground beef patties 50° tuna salad 49° (Cold Table)sliced cheeses 55° (Undercounter) kraut 57°
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. ... In tall ArticAir REACH.IN.COOLER... raw chicken breasts directly above raw ground beef patties
- 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.
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5/21/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
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12/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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