Chart House Improves its Sanitary Rating
2945 NE 32nd Ave
Fort Lauderdale, FL 33308
;
No Violations Were Observed
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. Bar chlorine 0ppm, test proper failed to turn Bar Dishmachine out of service, sign posted, using kitchen Dishmachine. 11/25/15
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washing area. **Warning**No dishwashing taking place at the time of the inspection. 11/25/15
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of vegetable in walk in freezer floor, moved to a shelf. **Corrected On-Site** **Warning**
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
Basic - Cloth used as a food-contact surface. Cloth lining font diners with plantains and fries. **Corrected On-Site** **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drinks on prep tables. Removed. **Corrected On-Site** **Warning**
Basic - Floor not cleaned when the least amount of food is exposed. Drystorage area **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops, removed from water. **Corrective Action Taken** **Warning**
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket by the steam table, moved to a lower shelf. **Corrected On-Site** **Warning**
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. Bar chlorine 0ppm, test proper failed to turn color. **Warning**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washing area. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whipped butter at 72°f, sitting on the prep area for two days. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over seafood in the walk in cooler, chicken moved to a lower shelf. **Corrected On-Site** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Rice, discarded. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After answering cell phone then continue prepping food. Changed gloves upon request. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Main Dishmachine. Operator used glass Dishmachine until main Dishmachine is fixed. **Corrective Action Taken** **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
Intermediate - Employee used handwash sink as a dump sink. Bar, strainer removed. **Corrective Action Taken** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - No soap provided at handwash sink. Prep area, re-filled. **Corrected On-Site** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
Basic - Bowl or other container with no handle used to dispense food. Bowl inside flour container, removed. **Corrected On-Site**
Basic - Cloth used as a food-contact surface. Lining trays with cloths to absolve oil from the potato chips.
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. Main Dishmachine, serviced at the time of the inspection. **Corrective Action Taken**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By food on a prep table, moved to a lower shelf. **Corrected On-Site**
Basic - Paper towel used as liner for food container.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm, added sanitizer to 200ppm **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cut tomato, cut lettuce, cheese, in the grill side cookline flip top cooler at 51-52°f, less than 4h out of temperature, the operator discarded the food and put the unit out of service. **Corrective Action Taken**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Cut lettuce, cheesecake, mushrooms, butter, cream, creme brle in the pantry walk in cooler, less than 4h out of temperature according to mgr, moved to another units capable of maintain proper temperatures.
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. 0ppm at the bar, the lines were improperly set up, after resetting the unit 100ppm **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauces and soups at 44°f in the right hand side of the walk in cooler, moved to another area of the cooler, 41°f by the end of the inspection. Tzatziki, sour cream, dressings at 48-49°f in the server line cooler, less than 4h out of temperature, operator discarded the product. Milk at 45°f in the small Daewo cooler at the coffee station, moved to another unit capable of maintain proper temperatures. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food. Raw fish over butter in a cooler, butter moved to an upper shelf. **Corrected On-Site**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Main Dishmachine. Operator started using the secondary Dishmachine. **Corrective Action Taken**
Intermediate - 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. Cooler by the grill, small Daewo cooler by the coffee station, server line cooler
Intermediate - Walk-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. Pantry walk in cooler
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Discarded on floor of linen room.
Basic - Urinals have bad odor.
High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Crab cake 119° reheated to 166°
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
Basic - Ceiling tile missing. Next to altoshaam
Basic - Covered waste receptacle not provided in women's bathroom.
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. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops **Corrected On-Site**
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Basic - Stored food not covered in walk-in cooler. Soups
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Working containers of food removed from original container not identified by common name. Flour
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pico de gallo, humus on a flip top cooler in the salad station, moved to another cooler capable of maintaining proper temps. Tzatziki, butter, sour cream in the server line cooler. Discarded
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Salad bar area
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bar, beverage garnish.
High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Dumpster area
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 110°f on the steam table, using time in lieu of temperature, 4h max. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw shrimps over cut vegetables.
High Priority - Vacuum breaker missing at hose bibb. Cookline
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Non working cooler next to walk in.
Intermediate - 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. Salad station reach in cooler
Intermediate - Slicer blade guard soiled with old food debris.
Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Salad station walk in cooler **Warning**
Basic - Hood soiled with accumulated grease. In cook line **Warning**
Basic - Bathroom facility not clean. **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Salad station walk in cooler **Warning**
Basic - Hood soiled with accumulated grease. In cook line **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathroom **Warning**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. When cutting green onions **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over milk **Corrected On-Site** **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface. In salad station MOFFAT oven **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired in 2011 **Warning**
Basic - Equipment in poor repair. Glass side door of walk in cooler not properly closing.
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
Intermediate - Accumulation of black mold-like substance in the interior of the ice machine.
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink in prep area by backdoor.
Basic - Walls with accumulated black debris and /or food debris. Several areas.
Basic - Carbon dioxide tanks not adequately secured. Outside and at bar. **Corrected On-Site**
Critical - Working containers of food removed from original container not identified by common name. flour container in storage room. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked noodles /pasta,cooked rice,raw seafoods all at 44 degrees fahrenheit in cookline reach-in cooler. All items were placed in different cooler to maintain 41 degrees or below. Cooler was turned to lower setting too. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in cooler at 44 degrees fahrenheit ambient air temperature. Cooler was set to lower setting and observed at 41 degrees fahrenheit at end of inspection. Note: monitor this cooling unit to ensure proper temperatures at all times. 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. server touching sliced lemons. Corrected On Site.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline reach-in cooler. Corrected On Site.
Observed clean utensils/equipment stored in dirty containers. kitchen. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. at bar handwash sink. Corrected On Site.
Critical - Observed potentially hazardous food thawed in standing water. tuna/seafoods. 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.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Critical - Observed buildup of slime & black debris in the interior of ice machine.
Critical - Observed employee dumping mop/cleaning waste water dumped onto ground into stormdrain. AHJ notified.
Critical - Observed liquid grease/waste leakage from grease dumpster/container onto ground/dumpster pad, which is just uphill from stormdrain.
Critical - Hand wash sink lacking proper hand drying provisions. at bar handwash sink. Corrected On Site.
Critical - Hand wash sink lacking proper hand drying provisions. at cookline handwash sink. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. at bar handwash sink. Corrected On Site.
Observed attached equipment soiled with accumulated dust. walk-in cooler fanguards. Repeat Violation.
Observed dusty & moldy air conditioning vent covers. cookline / kitchen.
Carbon dioxide tanks not adequately secured. at outside bar and outside by dumpster along wall.
Critical - Observed buildup of soiled material on mixer head.
Observed gaskets with slimy/mold-like build-up. cookline reach-in cooler.
Critical - Observed dead roaches on premises. accumulation of dead roaches in dry storage area under shelf. on gluetrap and on floor. Corrected On Site.
Observed floor area(s) covered with standing water. by prepsink / walk-in coolet pantry. Corrected On Site.
Observed attached equipment heavili soiled with accumulated grease. hoodfilters and fire suppression lines.
Observed attached equipment soiled with accumulated dust and mold-like substance. walk-in cooler fanguards.
Critical - Stop Sale issued due to adulteration of food product. Cross contaminated- Mud Pie-
Observed cutting board grooved/pitted and no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses.Corrected On Site.
Observed food debris accumulated on walk in frezer floor. Corrected On Site.
Critical - No oyster warning sign with required language provided. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mahi at 52 Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler by cook line
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Clean wiping cloth not properly stored. Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.\Small oven by salad prep
Plumbing system in disrepair. Back of the house- Wzter back up but not sewage
Observed floor area(s) covered with standing water.
Critical - Observed toxic item improperly stored. Corrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
No suitable facilities provided to store employee clothing and other possessions.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
Critical - Observed food stored on floor. Bucket of potatoes in walk in cooler Corrected On Site.
Observed hole in wall. Above the trash can by cook line
Critical - Observed live flies in kitchen.
Observed nonfood-contact equipment in poor repair Oven hanle by cook line
Observed nonfood-contact equipment in poor repairv.Walk in cooler Handle by salad prep
Critical - Observed toxic item improperly stored. Graffity remover stored by single service items in dry storage room
Critical - Outer openings of establishment cannot be properly sealed when not in operation.
Shelves in dry storage room not constructed of materials that are non-absorbent or smooth and easily cleanable.
Wet mop not hung to dry.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Knife below printer and on handle of cooking equipment
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Observed emergency lighting test delay of more than 10 seconds. For reporting purposes only. In gentlemen's restroom.
Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
Critical - Observed handwash sink used for purposes other than handwashing.
Observed utensils stored in crevices between equipment.
No Violations Were Observed
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Cold water not provided/shut off at employee handwash sink.
Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
Floors missing tiles by walk in cooler
Critical - Food not stored in a clean/dry location that is not exposed to splash. Hot holding bain marie and bacon stored by two compartment sink .
Critical - Hand sink missing in food preparation room or area. By the bar area This violation must be corrected by : 02/02/09.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory. In employees restrooms
Critical - Handwashing cleanser lacking at handwashing lavatory.
Critical - Hot water not provided/shut off at employee hand wash sink.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoopabove ice machine
Critical - Lack of toilet tissue at each toilet. Employee's restroom.
No mop sink or curbed cleaning facility provided. This violation must be corrected by : 02/02/09.
Critical - No oyster warning sign with required language provided. This violation must be corrected by : 02/02/08.
Observed attached equipment soiled with accumulated grease. Hood suppression systems
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on mixer head.
Observed clean shell plates stored on dusty ice machine
Critical - Observed cloth used as a food-contact surface. Apron used for cover on cooked brocoli in walk in cooler
Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
Critical - Observed dead shellfish and/or shellfish with broken shells. May not be served. Shelves not wholesome to sale
Critical - Observed food-contact surfaces encrusted with grease deposits. Oven
Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. By the walk in cooler by t e back door
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp stocked over the pan's rim (at 60 degrees F) Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk
Observed single-service items stored on floor. By the dry storage area
Observed soda gun holster with accumulated slime/debris.
Critical - Observed soiled reach-in cooler gaskets. By cook line
Critical - Observed uncovered food in holding unit/dry storage area. Shrimp iwalk in cooler
Observed utensils stored in crevices between equipment.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chives mushroom sauce at 120 degrees F .
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Crab salade,sauces
Critical - Stop Sale issued on potentially hazardous food . Not wholesome
Waste line missing at soda gun holster.
Wet wiping cloth not stored in sanitizing solution between uses.