Diamond Dolls Degrades its Sanitary Rating
1400 Powerline Rd
Pompano Beach, FL 33069
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Basic - Build-up of grease/dust/debris on hood filters.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phones on clean dishes. Employee moved. **Corrective Action Taken**
Basic - Floor soiled/has accumulation of debris. Cracks, crevices and corners of kitchen.
Basic - Hole in or other damage to wall. At wall corner entering kitchen.
Basic - Soda gun holster with accumulated slime/debris. At main bar. **Repeat Violation**
Basic - Soil residue build-up on nonfood-contact surface. At # 10 can storage area next to cook line.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At cook line.
Basic - Wiping cloth sanitizing solution stored on the floor. Employee moved to shelf. **Corrected On-Site**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee at cook line touched raw fish, changed gloves and put on new gloves to prep RTE sandwich. Discussed with manager. Employee washed hands and changed gloves. **Corrective Action Taken** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shredded cheddar cheese 50° and blue cheese 51° for 2 hours in tall 3 door cooler in prep kitchen .Manager had employee move to walk in cooler used for beverage storage. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over tuna salad in tall reach in at entrance to kitchen. Employee moved. **Corrected On-Site**
Intermediate - Accumulation of food debris/grease on food-contact surface. Cook top grill, employee cleaned. **Corrective Action Taken**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at dish station rinsed hands at 3 comp sink. No soap used. Discussed with manager and employee washed hands. **Corrective Action Taken**
Basic - - From inspection on 2016-03-28: Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table shelf rusted through next to cook line reach in cooler. **Warning** - From follow-up inspection on 2016-05-31: **Time Extended**
Basic - Clean linens stored in improper location. Outside storage bin with soiled clothes in open bin. Flys present on clothes. **Warning**
Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation** **Warning**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep table shelf rusted through next to cook line reach in cooler. **Warning**
Basic - Soda gun holster with accumulated slime/debris. **Corrective Action Taken** **Repeat Violation** **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm , retest at 50 ppm chlorine. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Discussed with manager and employee washed hands. **Corrective Action Taken** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 3 to 5 flys in kitchen. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on counter at 72° for 1 hour, employee moved to reach in cooler. **Corrective Action Taken** **Warning**
Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and broken glass, two bar coolers. **Corrected On-Site** **Warning**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Basic - Food debris/dust/soil residue on dry storage shelves. **Corrected On-Site**
Basic - Soda gun holster with accumulated slime/debris. All holsters at bar. **Corrected On-Site**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine, employee added bleach. Retest 100 ppm chlorine. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken tortellini soup 52° , rice pilaf 53° and chili 54° , moved to reach in freezer by employee and manager. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked rice, tall reach in kitchen. **Corrected On-Site**
Intermediate - Accumulation of food debris/grease on food-contact surface. Grill surface at cook line. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled. At cook line.
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable.
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. At the bars **Corrected On-Site**
Basic - Reach-in cooler shelves with rust that has pitted the surface.
High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. **Corrected On-Site**
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
Basic - Build-up of soil/debris on the floor under shelving.
Basic - Grease accumulated under cooking equipment.
Basic - No conspicuously located ambient air temperature thermometers in holding units.... N kitchen refrigeration units.
Basic - No copy of latest inspection report available. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - Proof of required state approved employee training not available 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 - Bowl or other container with no handle used to dispense food.All containers used as ice scoops at ice machine have no handles.
Basic - Shelf under preparation tables soiled/oxidized/rusted. .
Basic - Soil residue build-up on nonfood-contact surface.... Shelves throughout kitchen.
Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both bars the main and the small bars. **Corrected On-Site**
Intermediate - No soap provided at handwash sink.at the right small bar **Corrected On-Site**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Basic - Bowl or other container with no handle used to dispense food. Souffle cup used for croutons and jalepenos, bowl used for flour.
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. Raw chicken & roast beef.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Basic - Spray bottle containing a food product not labeled by the grill.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken & roast beef.
Basic - Bowl or other container with no handle used to dispense food. Souffl cup used for croutons & jalepenos, bowl used for flour.
Basic - Interior of microwave soiled with encrusted food debris.
Intermediate - Encrusted, soiled material on slicer.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the Bain Marie cooler is filled with water.
Basic - Build-up of grease/dust/debris on hood filters.
Intermediate - No certified food manager for establishment.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in the right true upright reachin cooler in the kitchen.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Right side True upright reachin cooler in the kitchen . Do not keep any potentially hazardous foods in this unit until it is repaired and operating properly.
Critical - Observed raw animal food stored over ready-to-eat food. Raaw chicken stored above produce in a reachin cooler.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed souffle cup used as a scoop for seasoning.
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Observed unlabeled spray bottle with liquid in it near the 3 compartment sink.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken breast , Corrected On Site by repanning and put in a colder spot in the reachin cooler.
Critical - Potentially hazardous food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Corrected On Site.
Critical - No thermometer provided to measure temperature of food product.
Critical - No conspicuously located thermometer in holding unit. Need a new thermometer in the sandwich unit
Observed gaskets/seals on cold holding unit in poor repair. Reachin freezer on the cook's line.
Critical - Observed interior of microwave soiled.
Observed build-up of grease on nonfood-contact surface. Hood filters.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop for the ice machine is not stored in a clean container ontop of the ice machine. Corrected On Site.
Waste line missing at soda gun holster. Near POS at secondary bar.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. See stop sale
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. No ticket, no food reachin cooler, DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN UMIT UNTIL REPAIRED
Critical - Observed raw animal food stored over ready-to-eat food. raw roast beef over tortillas in reachin cooler. 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 buildup of slime in the interior of ice machine.
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Observed evidence of mop/cleaning waste water dumped onto ground. Behind building .
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Men's bathroom.
Observed grease accumulated under cooking equipment. kitchen
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. 3 door true cooler in prep room.
Critical - Observed soiled reach-in cooler gaskets. several.
Critical - Observed buildup of slime in the interior of ice machine.
Observed build-up of grease on nonfood-contact surface. hoodfilters.Repeat Violation.
Lights missing the proper shield, sleeve coatings or covers. over prep table in prep table.
Critical - Observed raw animal food stored over ready-to-eat food. raw fish over sauce in reach-in cooler in kitchen
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. souffle cup in tunasalad, potatosalad and cole slaw in reach-in cooler in kitchen
Observed soiled dry wiping cloth in use.
Critical - Observed soiled reach-in cooler gaskets. throughout kitchen
Observed build-up of grease on nonfood-contact surface. some hoodfilters
Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom shelf of prep table with slicer
Observed clean utensils stored in dirty drawer. on shelf next to handwash sink.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens bathroom
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap around door and unprotected / unsealed hole in middle of door
Observed grease accumulated under cooking equipment.
Ceiling tile missing. Water tank room.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
Observed attached equipment soiled with accumulated grease. Hood fans
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves kitchen.
Critical - Observed damaged thermometer provided on dishmachine.
Observed employee with no hair restraint.Corrected On Site.
Critical - Observed encrusted material on can opener.
Observed open dumpster lid.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over shrimp Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name. Oil
Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
Critical - Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
Critical - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
Critical - Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
Please see inspection report for more details.
Critical - Please see inspection report for more details.
Critical - 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.
The mobile food dispensing vehicle shall designate a commissary within the theme park or entertainment complex, which commissary shall be equipped with a mobile cleaning unit that will travel from the commissary to the mobile food dispensing vehicle. The mobile cleaning unit will be based in a service area adjacent to the designated commissary as described in paragraph (2)(d) of this rule. The mobile cleaning unit shall be stocked with supplies to clean the interior and exterior of a mobile food dispensing vehicle. In addition, the mobile cleaning unit shall carry a supply of potable water sufficient to fill the mobile food dispensing vehicle's potable water tank, and shall be able to pump waste water from a mobile food dispensing vehicle into holding tanks on the mobile cleaning unit, if necessary. The mobile cleaning unit holding tanks shall emptied in accordance with the provisions of paragraph (2) (d) if this rule.