Egg & You Diner Degrades its Sanitary Rating
2621 N Federal Hwy
Fort Lauderdale, FL 33306
Health Inspection Reports
1/19/2017 | 9 Violations | Rating 3.25/5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife was stored under the meat slicer. Prep cook moved the knife to be washed. **Corrected On-Site**
Basic - Missing drain plug at dumpster.
High Priority - Dented/rusted cans present. Canned mushrooms dented badly on the brim. See stop sale.
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Prep cook. After instruction washed his hands and put on gloves. Corrected On-Site** **Corrected On-Site**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher went from working with dirty dishes to clean dishes. He washed his hands after being instructed on proper procedures. **Corrected On-Site** **Repeat Violation**
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. Employee touched bread with his bare hands after the bread was toasted. Employee threw away the bread slices he touched. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Single serve butter packets at side wait station in dining room reading 65°F. Manager stated the butter was placed there less than two hours ago. Manager placed the butter packets in an ice bath. Approximately 30 minutes later butter was 47°F. **Corrective Action Taken**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wait station chlorine at 200ppm. Employee corrected to 50. **Corrected On-Site** **Repeat Violation**
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.
4/18/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
4/8/2016 | 12 Violations | Rating 2.5/5
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 the cookline **Warning**
Basic - Interior of microwave soiled with encrusted food debris. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter, milk, whipped cream, cottage cheese at 48-50f on the wait station reach in cooler by the coffee station, moved to another unit. **Corrected On-Site** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher, washed hands upon request **Corrected On-Site** **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. Cutting strawberries with bare hands for parfait. Operator washed hands and put gloves on. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy at 125f at the wait station, reheated to 165f Sausages at 125f at the cookline, placed on the grill to be reheated to 165f **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over pickles, raw fish moved to lower shelf **Corrected On-Site** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm, diluted to 100ppm **Corrected On-Site** **Warning**
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
Intermediate - Employee applied hand antiseptic in place of washing hands as required. Waiter dipping hands in sanitizer bucket instead of washing hands, washed hands upon request. **Corrected On-Site** **Warning**
Intermediate - Encrusted material on can opener blade. Cleaned **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Gravy at 115f at the prep area, operator placed in smaller containers and moved it inside the walk in cooler. **Corrected On-Site** **Warning**
9/18/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
9/4/2015 | 1 Violations | Rating 4.75/5
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**
7/7/2015 | 8 Violations | Rating 3.25/5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline, placed in sanitizer solution upon request. **Corrected On-Site** **Repeat Violation** **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. Chlorine at 10ppm, operator set up 3 compartment sink chlorine at 100ppm, and manually adjust the Dishmachine to 50ppm chlorine. **Corrective Action Taken** **Warning**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cookline, washed hands upon request. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at 80°f at the cookline, implemented time control procedure. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw chicken over fruit, raw chicken moved to the lower shelf. **Corrected On-Site** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at greater than 200ppm, diluted to 100ppm **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 - Original container of toxic substance or chemical does not bear the manufacturer's label. Squeeze bottles with soap, marked upon request. **Corrected On-Site** **Warning**
1/2/2015 | 8 Violations | Rating 3.75/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases on the walk in freezer floor.
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. Sugar at the wait station. **Corrected On-Site**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handling raw eggs then clean plates without washing hands at the cookline. **Corrected On-Site**
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. Muffins at the wait station. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) creamer re-served to customers. Creamers and butter individually packaged left on the tables between customers. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage and raw burgers at 49-54°f in an overloaded container in the flip top cookline cooler. Corrective action taken, excess food removed and placed inside the cooler. Creamers and butter at the wait station in ice baths at 59°f-61°f. Corrective action taken, implemented time as public health control procedure.
High Priority - Raw animal food stored over cooked food. Raw beef over cooked chicken in a cooler. **Corrected On-Site**
7/2/2014 | 8 Violations | Rating 4/5
Basic - Bowl or other container with no handle used to dispense food. Cookline, small cups used to dispense ham, cheese. **Corrected On-Site** **Repeat Violation**
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Repeat Violation**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site** **Repeat Violation**
Basic - Interior of microwave soiled with encrusted food debris.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cookline. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spinach and sauces at the cookline, reheated to 165°f **Corrected On-Site** **Repeat Violation**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over vegetables in white reach in freezer.
Intermediate - Slicer blade guard soiled with old food debris.
2/10/2014 | 15 Violations | Rating 3.25/5
Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice container on the drystorage area
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Back prep area
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.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in a prep table. **Corrected On-Site** **Repeat Violation**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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. Toasts and cooked bacon at the cookline. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage, gravy, spinach at 109-116°f on the cookline. Reheated to 165°f **Corrected On-Site**
High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over plant foods in the cookline reach in freezer.
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. 4 trays of eggs at the cookline. Moved inside a cooler.
Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink **Corrected On-Site**
12/12/2013 | 0 Violations | Rating 5/5
No Violations Were Observed
10/9/2013 | 9 Violations | Rating 3.25/5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
Basic - No Heimlich maneuver/choking sign posted. Google online.
High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter cups left on table @ 68°, discarded.
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, 10 ppm, to low, 50 ppm, **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 44-49° polish sausage, eggs, cheese, tuna, sliced tomatoes, iced down and moved to freezer 43°. Cooler in front of cookline, constant open, close.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Biscuit gravy 122°. Turned up heat 139°. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food, eggs over onions, walkin, **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
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.
6/5/2013 | 4 Violations | Rating 4.5/5
High Priority - Employee cracked raw shell eggs and then handled clean equipment and utensils without washing hands. **Corrected On-Site**
Basic - Rusted shelves in walk in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
2/13/2013 | 3 Violations | Rating 4.75/5
High Priority - Raw animal food stored with / in same container as ready-to-eat food. Raw comminuted beef in same container with dressings AND bag of onions stored with/leaning on a stack of shell eggs in walk in cooler. **Corrected On-Site**
Basic - Employee beverage container without a lid on a food preparation table or over/next to clean equipment/utensils. On cook line shelf by microwaves. **Repeat Violation**
Basic - Clean knives/utensils stored in crevices between equipment. Knife stored between Bain-Marie and cookline reach in cooler. **Corrected On-Site**
8/23/2012 | 10 Violations | Rating 3.25/5
Critical - Observed dented cans. 2 cans of beans in storage room. Corrected On Site. cans were taken off shelf for vendor credit.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. individual butter cups in server station at 70-74 degrees fahrenheit held at room temperature. Notes: butter must be held at 41 degrees fahrenheit at all times.
Critical - Observed improper separation of raw animal foods and ready-to-eat foods. raw beef steaks and cooked/smoked ready-to-eat sausage in same container in walk-in cooler. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. raw beef steaks over batter & tomatoes AND raw comminuted beef / hamburger meat over pita bread in reach-in cooler on cookline. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on shelf over slicer on cookline. Corrected On Site.
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Observed buildup of slime & black debris on soda dispensing nozzles. Corrected On Site.
Observed build-up of mold-like substance & debris on surface of nonfood-contact surface. on yellow storage containers containing produce in walk-in cooler.
Observed clean utensils/equipment stored in dirty drawers.
Equipment and utensils not properly air-dried.
1/10/2012 | 6 Violations | Rating 4/5
Critical - Observed raw animal foods not properly separated from each other in holding unit. raw beef & raw pork chop in same container in walk-in 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. Repeat Violation.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washing hands in 3 compartment dishwash sink & washing hands without soap. Corrected On Site.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers. cookline.
Carbon dioxide/helium tanks not adequately secured. in prep room.
7/13/2011 | 6 Violations | Rating 4.25/5
Critical - Observed raw animal food stored over ready-to-eat food. raw steak burgers over cut lettuce container in reach-in cooler on cookline. Corrected On Site.
Critical - Observed used egg carton used as a food-contact surface. to store utensils on it on cookline. 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.
Observed employee with no hair restraint. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. cookline. Corrected On Site.
Equipment and utensils not properly air-dried.
1/20/2011 | 9 Violations | Rating 3.75/5
Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Repeat Violation.
Observed inside/outside of dumpster not clean.
Missing drain plug at dumpster.
Observed food debris accumulated on walk in freezerfloor.
Critical - Observed toxic item improperly stored. Corrected On Site.
Critical - Observed unlabeled spray bottle. Corrected On Site.
Wet mop not hung to dry. Corrected On Site.
10/6/2010 | 5 Violations | Rating 4/5
Critical - Working containers of food removed from original container not identified by common name.
Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over RTE in walk in cooler
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.
In-use utensil not stored with handle above the top of potentially hazardous food and the container.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Repeat Violation. Corrected On Site.
2/19/2009 | 10 Violations | Rating 3/5
Observed containers used for food storage in disreapair in walk 9n cooler
Critical - Observed food employee use the toilet room then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers line
Critical - Observed food stored on floor.Flour mixture in walk in cooler
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. Flour mixture in 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. Bleuberries in walk in freezer
Critical - Observed interior of microwave soiled.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw ground beef over eggs in walk in cooler
Observed residue build-up on nonfood-contact surface.Dish racks
Critical - Observed screen in door torn/in poor repair.
Critical - Observed soil residue in storage containers. In walk in freezer
10/20/2008 | 21 Violations | Rating 3.5/5
Carbon dioxide/helium tanks not adequately secured. Besides bread
Lights missing the proper shield, sleeve coatings or covers. By prep area
Critical - Observed buildup of slime on soda dispensing nozzles and juices
Observed cutting board grooved/pitted and no longer cleanable.
Observed equipment in poor repair. Microwave by cook line
Observed food debris accumulated on kitchen floor. Below all equipments
Critical - Observed food stored on floor. Onions,tomatoes,letuce
Observed gaskets with slimy/mold-like build-up. Walk in cooler
Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler by cook line and server line
Observed ice scoop with handle in contact with ice.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed interior of microwave soiled.
Observed residue build-up on nonfood-contact surface. Bottom shelve by server line
Critical - Observed screen in door torn/in poor repair.
Critical - Observed soil residue in storage containers. In walk in cooler
Critical - Observed soiled reach-in cooler gaskets. By cook line and server line
Observed storage of maintenance tools in areas that may result in cross-contamination. Below meat grounder table
Observed utensils stored in crevices between equipment. By cook line
Observed wall soiled with accumulated grease. By cook line
Table-mounted nonfood-contact equipment is not easily movable . walk in freezer
Wet wiping cloth not stored in sanitizing solution between uses.