Canyon Improves its Sanitary Rating
1818 E Sunrise Blvd
Fort Lauderdale, FL 33304
;
No Violations Were Observed
Basic - Cook with no beard guard/restraint while engaging in food preparation.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container at cook line. Cook discarded drink **Corrected On-Site**
Basic - In-use tongs stored on equipment door handle between uses. Cook took tongs off. **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) flour not stored with handle above top of food within a closed container. Cook took bucket out of the flour **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90°F at cook line. Cook placed container on grill to heat water up. **Corrective Action Taken**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator placed a roll of paper towels at bar. **Corrected On-Site**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic - Reach-in cooler gasket torn/in disrepair at cook line.
Basic - Working containers of flour removed from original container not identified by common name.
High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Snapper at cook line 46°F over night. It appears that food items close to the front of the cooler are warmer than in the back. This could be because of torn old gaskets. See stop sale.
High Priority - Raw fish stored over blueberries in cooler at cook line. Cook placed blueberries on top shelf. **Corrected On-Site**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded beverage **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. Cooks at cook line.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line 80°F. Sous chef placed container on grill to heat water to 135°F, or above.**Corrective Action Taken**
Basic - Potentially hazardous (time/temperature control for safety) sea food thawed in standing water, in three compartment sink Sous chef turned water on . **Corrected On-Site**
Basic - bag of salmon stored on floor in walk-in cooler. Chef put salmon on shelf **Corrected On-Site**
High Priority - Raw shrimp stored over pulled pork. Sous chef reversed items. **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine at bar.
Basic - Bowl with no handle used to dispense sugar. Took bowl out. **Corrected On-Site**
Basic - Case of fish stored on floor in walk-in cooler. Put fish on a shelf. **Corrected On-Site**
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container at cook line , removed cups. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line discarded water **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine, called for service , service man replaced squeeze tube, 75 ppm chlorine**Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink at bar.
Basic - Case of chicken stored on floor in walk-in cooler. Placed chicken on bottom shelf **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line. Set up QAC sanitizer container at 200 ppm and placed cloth inside container. **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Corrective action taken:Called for service and set up manual sanitization with 200ppm QAC. **Repeat Violation**
Basic - Bowl or other container with no handle used to dispense flour. **Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment. At Bar **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 100°F. Discarded water **Corrected On-Site**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
Basic - Bowl or other container with no handle used to dispense food in sugar **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Glass of water at cook line. **Corrected On-Site**
Basic - Food stored on floor. Yams stored on floor in dry storage.
Basic - Soil residue build-up on nonfood-contact surface. On the outside of ice machine
High Priority - Raw animal food stored over ready-to-eat food. Lobster in zip lock bag over ice cream in freezer.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler. Beef and chicken.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. at prep area
Basic - Equipment in poor repair. Walk in cooler at an ambient temperature of 50°F.lowered temperature, ambient temperature down to 40°F **Corrected On-Site**
Basic - Food stored on floor. Onions in prep area.
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Beef
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and chicken at 47°F for less than 6 hours, was delivered today.Added ice and lowered temperature to 41°F
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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Beef short rib in walk in cooler.
Basic - Working containers of food removed from original container not identified by common name.Flour
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Snapper 52F after delivery cooled to 41 within one hour. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Whole Chicken 47F after 24 hours.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.whole chicken,white beans and black beans 48F after 20 hours of cooling.
Basic - Stored food not covered in walk-in cooler. Washed and cleaned onions.
Basic - Food stored on floor.Produce in dry storage.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken and Beef tenderloin.
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the bar.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
Critical - Working containers of food removed from original container not identified by common name. flour, spices, panko, salt, and pepper containers .
Critical - Observed food being cooled by nonapproved method. cooling shrimp and onions at room temperature. Corrected On Site.
Critical - Observed improper vertical separation of raw animal foods. raw beef over fish at walk in cooler
Critical - Observed raw animal food stored over cooked food. raw grouper over cooked pasta at reach in cooler .
Critical - Observed food stored on floor. at walk in cooler
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour container .
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt container.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee with no hair restraint.
Observed equipment in poor repair. rusted shelving at cookline cooler nearest to handsink, and at COMMANDER FREEZER .
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
Critical - Observed soil residue in storage containers. flour container .
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler /
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline cooler nearest to handsink and VICTORY FREEZER .
Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler nearest to handsink and at COMMANDER FREEZER .
Observed build-up of food debris, dust or dirt on nonfood-contact surface. interior of cabinet soiled at coffee station .
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws at bar top.
Critical - Hot water not provided/shut off at employee hand wash sink. men's restroom .
Critical - Observed handwash sink used for purposes other than handwashing. used as dump sink at cookline .
Critical - Handwashing cleanser lacking at handwashing lavatory. bar.
Critical - Observed unlabeled bottle. soap bottle by handsink in cookline .
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
Critical - Working containers of food removed from original container not identified by common name. breadcrumbs , flour, salt/pepper container in dry storage container .Repeat Violation.
Critical - Observed food stored on floor. onion on floor in dry storage area.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at salt/pepper container and flour container . Repeat Violation.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at ice machine .
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting red peppers. Corrected On Site. gloves used.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils in water at 83 degrees at cookline.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at cookline .
Observed equipment in poor repair. rusted shelving inside cookline cooler.
Observed nonfood-contact equipment in poor repair, interior of doors at cookline cooler in disrepair .
Critical - Observed soil residue in storage containers. salt container soiled in dry storage .
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at dessert prep cooler in rear prep area.
Observed gaskets with slimy/mold-like build-up. VICTORY freezer and COMMANDER freezer .Repeat Violation.
Critical - Observed toxic item stored by food. wd40 by flour in dry storage .
Critical - Observed unlabeled bottle. soap bottle at handwash sink at cookline .
Critical - Working containers of food removed from original container not identified by common name. flour and panko containers in dry storage .
Critical - Observed raw animal food stored over ready-to-eat food. raw fish over berries at cookline reachin cooler. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw fish and shrimp over veggies at cookline cooler.
Critical - Observed uncovered food in holding unit/dry storage area. sauces and beans at walkin cooler.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at flour bin.
Observed ice scoop with handle in contact with ice.Corrected On Site.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washing hands at 3 compartment sink.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in rear prep area.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. VICTORY freezer .
Observed residue build-up on nonfood-contact surface. light shields at cookline soiled with dead bugs stuck to them.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. interior of cabinet under expresso machine soiled.
Observed gaskets with slimy/mold-like build-up. VICTORY freezer in rear prep area.
Critical - Handwash sink not accessible for employee use at all times. obstructed by bucket with thawing food.
Critical - Observed handwash sink used for purposes other than handwashing. used to thaw foods.
Observed moldy ceiling tiles and/or air conditioning vent covers. at cookline .
Observed personal care item stored with food. cellphone and keys in rear prep storage area .
Critical - Working containers of food removed from original container not identified by common name. salt/pepper container in rear prep area shelving .
Critical - Observed improper vertical separation of raw animal foods. raw beef over raw fish at walkin cooler. Corrected On Site.
Critical - Observed improper vertical separation of raw animal foods. raw shelled eggs over raw beef at walkin cooler.
Critical - Observed raw animal food stored over ready-to-eat food. raw oysters over bread at VICTORY freezer in rear prep area.
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over berrries at cookline cooler. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw fish over olives at cookline cooler. Corrected On Site.
Critical - Observed raw animal food stored over cooked food. raw fished over stuffed peppers at walkin cooler. Corrected On Site.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at salt/pepper container.
Observed employee with no hair restraint.
Observed equipment in poor repair. rusted chest freezer in rear prep area.
Observed nonfood-contact equipment in poor repair, interior of door in disrepair at 2 door cooler at cookline .
Observed old labels stuck to food containers after cleaning.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
Observed build-up of mold-like substance on surface of nonfood-contact surface. around doors at VICTORY freezer in rear prep area and at 2 door cookline cooler.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at flip top prep cooler in rear prep area and at Commander Freezer by cookline .
Observed build-up of food debris, dust or dirt on nonfood-contact surface. under cabinets at coffee station
Observed gaskets with slimy/mold-like build-up. Victory freezer in rear prep area.
Observed gaskets with slimy/mold-like build-up. at 2 door cooler at cookline.
Observed wall soiled with accumulated dust. near electrical panels by cookline .
Lights missing the proper shield, sleeve coatings or covers. by COMMANDER freezer near cookline .
Critical - Portable fire extinguisher not fully charged. ABC fire extinguisher by back door. For reporting purposes only.
Critical - Working containers of food removed from original container not identified by common name. flour, sugar, and spice containers in dry storage .
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over squid at VICTORY freezer .
Critical - Observed food stored on floor, onions and breadcrumbs in dry storage area.
Critical - Observed food stored on floor. beef on floor at walkin cooler.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar container
In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife stored in gap between shelving and wall.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. stored in water at 79 degrees .
Observed nonfood-contact equipment in poor repair, interior of door in disrepair at cookline cooler, holes and cracks observed .
Observed nonfood-contact equipment in poor repair, rusted shelving at cookline cooler.
Critical - Observed soil residue in storage containers. sugar and flour container in dry storage area.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline .
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. dessert cooler in dry storage area
Observed build-up of mold-like substance on surface of nonfood-contact surface. exterior of Victory freezer .
Observed gaskets with slimy/mold-like build-up. VICTORY freezer,dessert cooler in dry storage area and cookline cooler.
Plumbing system in disrepair. faucet in disrepair at 3 compartment sink.
Observed personal care item stored with food. cell phone in prep area.
Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name. condiments containers in rear prep area
Violation: 15-31-1Observed nonfood-contact equipment in poor repair, outside of ice machine rusted
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline
Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in rear prep area
Violation: 23-07-1Observed gaskets with slimy/mold-like build-up. victory freezer in rear prep area
Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. bar , men's restroom
Violation: 37-07-1Observed wall soiled with accumulated debris at bar near 3 compartment sink.
Critical - Violation: 41B-09-1Insecticide/rodenticide use not in compliance with regulations. observed can of RAID for residential use only, under expresso machine cabinet
Violation: 51-13-1No Heimlich maneuver sign posted.
Critical - Hot water not provided/shut off at employee hand wash sink. at both restrooms This violation must be corrected by : 5/18/09.
Critical - Insecticide/rodenticide use not in compliance with regulations. observed can of RAID for residential use only, under expresso machine cabinet
No Heimlich maneuver sign posted.
Critical - No handwashing sign provided at a handsink used by food employees. bar , men's restroom
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. training observed expired. This violation must be corrected by : 5/18/09.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets in flip top cooler in rear prep area
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in cabinets by expresso machine
Critical - Observed buildup of slime in the interior of ice machine.
Observed equipment in poor repair. rusted shelving at cookline cooler
Critical - Observed food stored on floor. chicken and bison at walkin cooler
Critical - Observed food stored on floor. onions in rear prep area
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board in rear prep area
Observed gaskets with slimy/mold-like build-up. cookline cooler
Observed gaskets with slimy/mold-like build-up. victory freezer in rear prep area
Observed gaskets/seals on cold holding unit in poor repair. rusted shelving at commander freezer at cookline
Critical - Observed handwash sink used for purposes other than handwashing. storing bucket
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. condiment containers in rear prep area
Observed nonfood-contact equipment in poor repair, outside of ice machine rusted
Observed reach-in cooler gasket torn/in disrepair.at cookline
Observed wall soiled with accumulated debris at bar near 3 compartment sink.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. mashed potatoes
Critical - Working containers of food removed from original container not identified by common name. condiments containers in rear prep area
Critical - Observed uncovered food in holding unit/dry storage area-buffalo shank in wic.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked-various sauces in wic.