Coral Springs Diner Improves its Sanitary Rating

Basic - - From inspection on 2016-09-09: Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that food pans are stacked wet on shelving. **Warning** - From follow-up inspection on 2016-09-12: Observed the same. **Time Extended**

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that food pans are stacked wet on shelving. **Warning**

Basic - Large Cutting board in the bake shop has cut marks and is no longer cleanable on one side. Need to flip the board over, clean, sanitize and use the smooth side. **Warning**

Basic - No copy of latest inspection report available. **Warning**

Basic - Observed standing water in bottom of the flip-top salad reach-in cooler. **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed that all the food in the True upright reach-in cooler is 46-51°F. All the food was moved to the walk-in cooler. **Corrective Action Taken** **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. Observed 0 ppm chlorine sanitizer when tested. Employee called for service. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed spinach pie prepared on 9/8/16 with a temperature of 45-49°F in the walk-in cooler. Observed cooling tip sheet is posted to the left of the walk-in cooler door. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the ice machine. Paper towels were immediately put at this sink. **Corrected On-Site** **Warning**

Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Warning**

Intermediate - No working probe thermometer provided to measure temperature of food products. Observed that a digital probe food thermometer does not turn on. The other probe thermometer provided has a temperature range of 50-550° and is unable to be used for cold temperatures. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed spinach pie prepared on 9/8/16 covered in the walk-in cooler with a temperature of 45-49°. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed cooked breakfast potatoes prepared today with a temperature of 82-124°F left at room temperature on the cook's line. Once cooked food has reached 135°F it is required to be in refrigeration or in a ice bath to cool properly. The potatoes were put into the walk-in cooler to continue cooling. **Corrected On-Site** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed that all the food True up-right reach-in cooler is 46-50°F. Observed that the ambient thermometer reads 47°F. **Warning**

Basic - Gaskets with slimy/mold-like build-up, reach in cooler at cookline

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Working containers of food removed from original container not identified by common name. **Corrective Action Taken**

High Priority - Raw animal food stored over cooked food, raw beef stored above cook sausage, bread **Corrective Action Taken**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Exterior door has a gap at the threshold that opens to the outside.

High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Basic - Food stored on floor. **Corrected On-Site**

Basic - Hole in or other damage to wall at dry storage area

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - walk-in freezer floor soiled.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Basic - Build-up of mold-like substance on nonfood-contact surface. Gaskets on True 2 door tall cooler. Cleaned, **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Separated, **Corrected On-Site**

Basic - Equipment in poor repair. Walkin cooler door handle

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, 200 ppm quaternary. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, quaternary, 200 ppm **Corrected On-Site**

High Priority - Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. 135°, reheated to 180°, **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Cleaned, **Corrected On-Site** **Repeat Violation**

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**

Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**

Basic - Food stored in holding unit not covered. **Corrected On-Site**

Basic - Missing drain plug at dumpster. **Repeat Violation**

Basic - Nonfood-contact equipment in poor repair. 2 doors reach in cooler is not maintaining required temperature next to 1 door reach in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**

Basic - Clean knives/utensils stored in crevices between equipment.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Hole in wall.

Basic - Missing drain plug at dumpster.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Vacuum breaker missing at hose bibb.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

No Violations Were Observed

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Equipment in poor repair. Reach in cooler facing the burners.

Basic - Stored food not covered in walk-in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Hole in wall.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Stored food not covered in walk-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Equipment in poor repair. Walk in cooler and reach in cooler facing the burners

Basic - Hole in wall.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Stored food not covered in walk-in cooler.

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.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.

Intermediate - Required employee training expired 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.poultry in walk in cooler

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Poultry 45? in walk in cooler

High Priority - Raw animal food stored over ready-to-eat food. Comminuted meats in reach in cooler

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. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal inserts in kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw beef stored next to prepared fish in reach in cooler .

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, raw chicken stored next to beef.

Critical - Observed uncovered food in holding unit/dry storage area, in reach in cooler , used for long term storage.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cooked chicken .

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed buildup of soiled material on racks in the reach-in cooler, by oven.

Critical - No handwashing sign provided at a handsink used by food employees, in ladies restroom.

Critical - Observed food stored on floor, bag of onion.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, chef with bread.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, high gluten container.

Observed ice scoop with handle in contact with ice.

Wet wiping cloth not stored in sanitizing solution between uses, sitting on cutting board on cookline.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, oven by reardoor .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed gaskets with slimy/mold-like build-up,, cookline.

Observed wall soiled with accumulated food debris, in dry storage, by light switch.

Carbon dioxide/helium tanks not adequately secured, small tank, in dry storage .

Critical - Observed uncovered food in holding unit/dry storage area, meat in walk in cooler .

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

In-use utensil not stored with handle above the top of potentially hazardous food and the container, cake flour.

Critical - Observed employee eating in a food preparation or other restricted area, in kitchen . Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Equipment or utensils not designed or constructed , splash guard required between handwashh sink and grill/prep table.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing, 200 plus. Corrected On Site.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits, oven.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.

Observed single-service articles stored without protection from contamination, take-out containers .

Observed grease accumulated under cooking equipment.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Brown gravy, matzo balls, cole slaw, in 5 gallon containers in walkin coolerCorrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Various 5 gallon containers in the walkin cooler are not labled or they are mislabledCorrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Individual creamers at front counter, suggest to get creamers that do not require refridgeraytion.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. front counter.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook needs to wash hands & change gloves after crackind raw shell eggs.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on gloves .

Observed attached equipment soiled with accumulated grease. Both Hoods.

Critical - Working containers of food removed from original container not identified by common name.food buckets in walkin cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw pork over cooked ham Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area.pickles & matzo balls. Corrected On Site.

Observed employee with no hair restraint.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.NEED QUATERNARY TEST PAPER.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Observed unlabeled spray bottle.

(B) Soiled receptacles and waste handling units for REFUSE, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

An adequate supply of sanitized, covered or wrapped spare preparation or serving utensils shall be maintained in the cart and used to replace any utensil that becomes contaminated.

Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.

Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.

Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.

Critical - Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.

Critical - 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.

Critical - Please see inspection report for more details.

Critical - Standards of Identity. PACKAGED FOODS shall comply with standard of identity requirements in 21 CFR 131 - 169 and 9 CFR 319 Definitions and Standards of Identity or Composition, and the general requirements in 21 CFR 130 - Food Standards: General and 9 CFR 319 subpart A - General.

No Violations Were Observed

Ceiling tile missing, left end of hood over grill.

Critical - Hand wash sink lacking proper hand drying provisions. cook's line.Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. Handsink removed without plan review.

Lights missing the proper shield, sleeve coatings or covers.

Critical - No conspicuously located thermometer in holding unit. flip top in server area. Repeat Violation.

Critical - No conspicuously located thermometer in holding unit. flip top next to grill Repeat Violation.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.

Critical - No handwashing sign provided at a handsink used by food employees. prep area.

No plan review submitted and renovations in progress. Handsink removed without plan review. Handsink needs to be reinstalled.

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 This violation must be corrected by : 3/23/09.

Observed cutting board grooved/pitted and no longer cleanable. prep area.

Observed employee with no hair restraint. Repeat Violation.

Observed ice scoop with handle in contact with ice.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by ice cream. Corrected On Site. Repeat Violation.

Critical - Observed interior of microwave soiled. server area.

Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over prep vegetables in reachin cooler.

Critical - Observed soiled reach-in cooler gaskets.upright reachin cooler on cook's line.

Critical - Observed uncovered food in holding unit/dry storage area. Reachin freezer

Critical - Observed uncovered food in holding unit/dry storage area. walkin freezer . Repeat Violation.

Critical - Observed unlabeled spray bottle.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. cook's line Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. storeroom and prep area.

Critical - Hand wash sink lacking proper hand drying provisions. front counter.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored in dirty receptacle.

Critical - No conspicuously located thermometer in holding unit in both flip top coolers on cook's line.

Critical - No conspicuously located thermometer in holding unit in flip top cooler on service line.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Observed buildup of soiled material on mixer head.

Critical - Observed employee dry hands on clothes/apron after washing.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed employee with no hair restraint.

Observed equipment in poor repair. ice maker door.

Critical - Observed handwash sink used for purposes other than handwashing. dumping ice.

Observed hole in wall by dishmachine .

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. storeroom food bins.

Critical - Observed uncovered food in holding unit/dry storage area in walkin cooler Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area in walkin freezer . Corrected On Site.

Observed utensils stored in crevices between equipment. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.

Wet wiping cloth not stored in sanitizing solution between uses.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPMCorrected On Site.