Cheetah Iii Degrades its Sanitary Rating
497 NW 31st Ave
Pompano Beach, FL 33069
;
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Employee put on shelf. **Corrected On-Site**
Basic - Food stored in dry storage area not covered. Open bags of flour and sugar, employee closed bags. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee put in sanitizer . **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over pasta salad and cut fruit. Employee moved to properly store. **Corrected On-Site**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small cooler at cook line, employee cleaned.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector will recheck at next inspection. Training is already scheduled.
Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Over prep area at cook line.
Basic - Ripped/worn tin foil used as shelf cover. At cook line. **Corrected On-Site**
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. At dish station.
Basic - Wall soiled with accumulated black debris in dishwashing area. Behind dish machine.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind slicer. **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Raw animal foods and ready to eat foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Unwrapped sausage next to open bread, chest freezer. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At 2 comp/mop sink and at hose Bibb near 3 comp sink.
No Violations Were Observed
Basic - Hole in or other damage to wall. Next to cutting board at cook line. **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line next to rice steamer. **Corrected On-Site** **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small reach in cooler at cook line. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Swiss cheese at 49° and pasta at 50° at small reach in cooler at cook-line for 2.5 hours. Employee moved to walk in cooler. Cooler iced up. **Corrective Action Taken** **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface. On cook line grill. **Corrected On-Site** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked potatoes in deep pan at cook line at 90° for 30 minutes, employee moved to shallow pan to facilitate cooling and put in walk in cooler. **Corrective Action Taken** **Warning**
Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
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. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Steak 55, burger 55°, chicken 55°, steak 51°, chef moved all items to walkin cooler **Corrective Action Taken**
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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. Steak 55, burger 55°, chicken 55°, steak 51°, two draw unit under the grill
Basic - No conspicuously located ambient air temperature thermometer in holding units.
Intermediate - Slicer blade guard soiled with old food debris.
Intermediate - Slicer blade soiled with old food debris.
No Violations Were Observed
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Pots/pans
Basic - Equipment in poor repair.REACH.IN.COOLER... (Cook Line Drawers) Beef Steaks 47° Chicken Breasts 47° Burger Patties 44° REACH.IN.COOLER... (Cook Line Single Door Cooler) Cheeses 47° Grilled Onions 47° REACH.IN.COOLER... (2 Glass Door) chicken wings 50° breaded chicken wings 50° cheddar cheese cubes 47° garlic in oil 53° WALK.IN.COOLER... CHICKEN WINGS 48° SKIRT STEAKS 46° CHICKEN BREASTS 46°
Basic - Hood filter missing from automatic fire suppression/exhaust system. All filters exist but Spacse between filters
Basic - No conspicuously located ambient air temperature thermometer in holding unit.Walk.In.Cooler... Some reach.in.coolers...
Basic - No copy of latest inspection report available.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.REACH.IN.COOLER... (Cook Line Drawers) Beef Steaks 47° Chicken Breasts 47° Burger Patties 44° REACH.IN.COOLER... (Cook Line Single Door Cooler) Cheeses 47° Grilled Onions 47°REACH.IN.COOLER... (2 Glass Door) chicken wings 50° breaded chicken wings 50° cheddar cheese cubes 47° garlic in oil 53°WALK.IN.COOLER... CHICKEN WINGS 48° SKIRT STEAKS 46° CHICKEN BREASTS 46°
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.**Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Intermediate - Slicer blade guard soiled with old food debris.
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
Basic - Equipment in poor repair. Small reach in cooler and double door coolers in the kitchen are not not holding temperature.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer not working in double door cooler in kitchen. **Corrected On-Site**
Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
Basic - Reach-in cooler shelves with rust that has pitted the surface. In the kitchen small reach in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Tuna salad and macaroni salad with tomato and vegetables and raw chicken at 50°.
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. See stop sale. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. In the reach in freezer. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - Handwash sink used for purposes other than handwashing.sink by the dishwasher being used to prep and mop sink .
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All foods in the reach-in cooler drawers on the cook''s line.
Intermediate - Refrigerated drawers 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.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small Bain Marie cooler
Intermediate - Spray bottle containing toxic substance not labeled. Next to the hot water heater.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken wings
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings in The white household refrigerator
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Orzo. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. White household refrigerator , do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
Critical - Observed uncovered food in holding unit/dry storage area. Seasoning in the storeroom. Corrected On Site.
Observed walk-in cooler gasket torn/in disrepair.
Critical - Emergency light does not function when tested. For reporting purposes only. Kitchen.
Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
Critical - Observed potentially hazardous food thawed at room temperature. Pork in the store room. Corrected On Site.
Observed grease accumulated under cooking equipment.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in the reachin cooler on the cooks line.Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must hand wadh rinse & sanitze by hand until the dishmachine is repaired and operating properly.
Critical - Observed raw animal food stored over ready-to-eat food. raw beef over milk/dairy products in walk-in coolerCorrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in cooked/fried potatoes container on cookline. Corrected On Site.
Observed ice scoop with handle in contact with ice. Repeat Violation.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets. kitchen reach-in cooler.
Critical - Observed spray hose at dish sink lower than flood rim of sink. at 2 compartment sink in rear prep room
Lights missing the proper shield, sleeve coatings or covers. in ar prep/food storage room.Corrected On Site.
Critical - Observed unused opening in panel box unprotected. kitchen .For reporting purposes only.
Critical - No conspicuously located thermometer in holding unit. in small household cooler by grill-line
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on grill-line
Observed ice scoop with handle in contact with ice. bar
Observed nonfood-contact equipment in poor repair. freezer chest lid in disrepair by backdoor
Critical - Observed buildup of slime on soda dispensing nozzles.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor by food storage room has gap on bottom of door
Observed grease accumulated under cooking equipment.
No Violations Were Observed
Critical - Violation: 02-13-2Required consumer advisory for raw/undercooked animal food not provided.
Critical - Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Observed attached equipment soiled with accumulated dust. Cooler fans and covers walk in cooler.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 2 coolers kitchen cookline and walk in cooler.
Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.
Critical - Required consumer advisory for raw/undercooked animal food not provided.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). .. Walk in cooler and 2 reach in coolers holding at 45 degrees and warmer.
Please see inspection report for more details.
Critical - Please see inspection report for more details.
Please see inspection report for more details.
Please see inspection report for more details.
Critical - Please see inspection report for more details.
Please see inspection report for more details.