- Basic - Equipment and utensils not properly air-dried - wet nesting.
|
10/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
|
07/28/2014 | Routine - Food | Warning Issued |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not pumping proper Chemical Strength. Chemical reads 0 Chemical(Chlorine)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- 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 paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
|
4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.not pumping Chemical as needed. Corrective action taken. Mechanic called in.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Table Top Reach In CoolerA:Heart of the Palm 45°f, Artichoke 44°F, Cut Tomatoes 46°F,Mushrooms 45°F,Red Pepper 44°F, Garlic 44°F, coolerB:tuna 45°F, Chicken 44°F,bean Sprouts 44°F, Beans 45°F. Cooler c: Chicken 44°F, Salad Dressing 44°F,Lettuce 44°F. corrective action Taken. Cut the Product level and called the Cooler mechanic.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
11/26/2013 | Routine - Food | Warning Issued |
- Basic - Clean utensils or equipment stored in dirty container. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed cheese and plant foods at 60°f operator will keep products on ice to comply.
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.observed in dish area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cheese and plant foods 60°f, operator iced to comply. **Corrected On-Site**
- Intermediate - Accumulation of debris in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed in beverage air unit in storage area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed in dish area.
- Intermediate - No soap provided at handwash sink.observed dish area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Observed feta cheese on cookline at 80°f. Inspector will leave a time as health control and has informed on process. **Corrected On-Site**
|
6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. No trash can in men's also.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
1/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tossup Salads Iii, 8616 Griffin Rd, Cooper City, FL »