- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ... In kitchen, pots and pans
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ... In kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. I'm kitchen
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. ... Stored in employee restroom.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowl used for bread crumbs.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. GE refrigerator and frigidare in the reefer room
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pizza
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatballs
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Kitchen Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed interior of microwave soiled. Microwave
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed encrusted, soiled material on slicer blade.
- Observed gaskets/seals on cold holding unit in poor repair. Sandwich reachin cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Stryrofoam bowl used with salt.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cold cuts
- Critical - Observed raw animal food stored over cooked food. Raw ground beef over roasted peppers in a reachin cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lasagne
- Critical - Reheated food for hot holding not reaching 165 degrees , meatballs. Corrected On Site.
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5/24/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. marinara and pizza sauce
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored with raw sausage in the same pan. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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1/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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