Ernies Bar B Q Lounge Improves its Sanitary Rating
1843 SE 6th Ave
Fort Lauderdale, FL 33316
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Basic - - From inspection on 2017-01-09: Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwashing area - From follow-up inspection on 2017-01-10: At time of inspection dishwashing still had wet nesting. Operator was advised to separate items to air dry.
Basic - - From inspection on 2017-01-09: Basic - Gaskets with slimy/mold-like build-up. RIC gaskets with debris - From follow-up inspection on 2017-01-10: Must be completed by next unannounced inspection.
Basic - - From inspection on 2017-01-09: Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Behind grill and fryer - From follow-up inspection on 2017-01-10: Must be completed by next unannounced inspection.
Basic - - From inspection on 2017-01-09: Basic - Reach-in cooler gasket torn/in disrepair. RIC next to fryer - From follow-up inspection on 2017-01-10: Must be completed by next unannounced inspection.
Basic - - From inspection on 2017-01-09: Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelves in walkin cooler - From follow-up inspection on 2017-01-10: Must be completed by next unannounced inspection.
Basic - - From inspection on 2017-01-09: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls around fryer and grill - From follow-up inspection on 2017-01-10: Must be completed by next unannounced inspection.
High Priority - - From inspection on 2017-01-09: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.next to three compartment sink. - From follow-up inspection on 2017-01-10: Manager called in pest control company will come out tomorrow . **Corrected On-Site**
High Priority - - From inspection on 2017-01-09: High Priority - Small flying insects in bar area. - From follow-up inspection on 2017-01-10: Manager called in pest control company will be in tomorrow. Observed two flies in kitchen. **Corrected On-Site**
Basic - Ceiling tile missing. Bathroom on first floor unsex ceiling tile removed.
Basic - Employee personal items stored in or above a food preparation area. Dishwashing area and bar area.
Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwashing area
Basic - Gaskets with slimy/mold-like build-up. RIC gaskets with debris
Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Behind grill and fryer
Basic - Reach-in cooler gasket torn/in disrepair. RIC next to fryer
Basic - Shelves not attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusted shelves in walkin cooler
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls around fryer and grill
High Priority - High - Operating with an expired Division of Hotels and Restaurants license. Expired since 12/1/16 paid at time if inspection confirmation # 167050034**Corrected On-Site** **Corrected On-Site**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. BBQ sauce 117-135 1:45pm 117-93 2:30pm. Operator placed sauce in freezer to drop temperature. **Corrected On-Site**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Dishwasher did not change gloves from dirty dishes to clean dishes. Operator changed and washed hands before putting new gloves. **Corrected On-Site**
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook touched apron with gloves then touched ready to eat food. Cook removed gloved and washed hands before put on new gloves. **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. Servers touching bread with bare hand. Operator use paper to grab bread before placing on plate. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.next to three compartment sink.
High Priority - Small flying insects in bar area.
Intermediate - Hot water not provided/shut off at employee handwash sink. Bar first floor has no hot water 88°
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.BBQ sauce 117-135 1:45pm 117-93 2:30pm, sauce was in one 6qts. Operator removed sauce and placed in two 6qts container to drop temperature. **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food.in sugar container in wait station .scooping sugar with a plastic bowl without a handle
Basic - Employee eating in a food preparation or other restricted area.employee eating fries while washing dishes
Basic - Employee personal items stored in or above a food preparation area.on prep table next to slicer a container with personal cell phone and cigarettes inside .upon request placed away from food prep/storage areas **Corrected On-Site**
Basic - Floor soiled/has accumulation of debris. Kitchen
Basic - Grease accumulated on kitchen floor and/or under cooking equipment Under cook line equipment
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.on top f prep table n cook line .placed in hot water above grill in cook line **Corrective Action Taken**
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. On top of prep table in kitchen .placed on bottom shelvings **Corrected On-Site**
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. In walk n cooler found cooked pork over night over 6 hours in temperature range of 55-60 f see stop sale In walk n cooler found homemade bbq sauce in 55 f over night over 6 hours see stop sale
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. 2 employees in cook line putting on gloves and switching gloves without washing hands first
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.in cook line employee preparing pork sandwiches for a customer with bare hands touching bread and cooked pork with bare hands .informed employee to wash hands properly and put on gloves .employee washed hands properly and put on gloves **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In wait station found butter cups in 51f under ice bath under not enough ice .employee place in deeper container and added more ice to bring down temperature control to 41f or below ,butter was out of temperature for 30 minuets .**Corrective Action Taken**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.see stop sale
Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No quat test kits
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walking cooler : cooked pork ,cooked homemade be sauce,cooked ribs,sliced open turkey and ham
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to dish machine
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Corrected On-Site**
Basic - Floor tiles missing. Throughout kitchen
Basic - Ice scoop stored with handle in contact with ice in ice bin.
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.
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Basic - Floor tiles missing. Throughout kitchen
Basic - Grease accumulated under cooking equipment. Deep Fryer
Basic - No handwashing sign provided at a hand sink used by food employees. Men's room, downstairs, Lady's room, Men's room, Handwash sink, upstairs
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Flammables stored near a source of ignition. For reporting purposes only. Grease under Deep Fryer
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - Live, small flying insects in food preparation area. Next to Ice machine
Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Dish machine
Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
Basic - Floor tiles missing. Throughout kitchen
Basic - Open dumpster lid.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Floor soiled/has accumulation of debris.
Basic - Open dumpster lid.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid, Cook line
Basic - Stored food not covered in chest freezer.
Basic - No handwashing sign provided at a hand sink used by food employees.
Critical - Observed uncovered food in holding unit/dry storage area.
Critical - Hand wash sink lacking proper hand drying provisions.
Lights missing the proper shield, sleeve coatings or covers.
Violation: 37-11-1Observed attached equipment soiled with accumulated dust.
Violation: 38-07-1Lights missing the proper shield, sleeve coatings or covers.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Critical - Observed uncovered food in holding unit/dry storage area.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed attached equipment soiled with accumulated dust.
Lights missing the proper shield, sleeve coatings or covers.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MILK Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW HAMBURGERS, HAM, CHEESES, CUT FRUIT, CUT VEGGIES Corrected On Site. TEMPERATURE AT THE OF INSPECTION WAS 50 PLUS DEGREES. CORRECTIVE ACTIONS TAKEN
Critical - Observed food being cooled by nonapproved method. CHOWDER IN A 18 INCH POT. TEMPERATURE WENT DOWN 2 DEGREES IN 30 MINUTES. CHILL STICK WAS USED TO CORRECT COOLING PROCESS. CORRECTIVE ACTIONS TAKEN Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACHIN COOLER ON THE COOKLINE. OPERATOR WAS INFORMED NOT TO USE UNIT UNTIL REPAIRS HAVE BEEN MADE. UNIT MUST BE CAPABLE OF MAINTAINING 41 DEGREES OR BELOW PER FOOD CODE.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 2 CUPS OF SODA UNCOVERED WITHOUT A LIDS/STRAWS
Critical - Observed buildup of slime in the interior of ice machine.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
Critical - Working containers of food removed from original container not identified by common name. salt, flour
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cold station fritters, liquid eggs Corrected On Site. moved to new location
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. refrigerated beef placed directly in steamer. in 30 minutes 87 degrees. operator placed on grill to continue reheat right away Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cold unit by grill in kitchen. advised operator to not use until unit is able to maintain proper temperature
Critical - Observed uncovered food in holding unit/dry storage area. uncovered bread in dining area Corrected On Site.
Observed nonfood-contact equipment in poor repair. door handle to M3 reach in cooler and cold unit next to M3 cooler.
Observed reach in freezer M3 gasket torn/in disrepair.
Critical - Hot water not provided/shut off at employee hand wash sink. women's restroom
Critical - No handwashing sign provided at a handsink used by food employees. Mens Restroom
Critical - Observed unlabeled spray bottle. windex
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. Ice
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Kitchen staffCorrected On Site.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
Observed employee with no hair restraint.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Critical - Observed dented/rusted cans.lima beans Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Working containers of food removed from original container not identified by common name.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.conch fritters-50 Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Critical - Observed interior of microwave soiled. Corrected On Site.
Critical - Observed soil buildup inside ice bin.
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory.Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in bar Corrected On Site.
Lights missing the proper shield, sleeve coatings or covers. endcap
Missing drain plug at dumpster.
Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
Critical - Observed buildup of slime on soda dispensing nozzles.in bar
Observed flour scoop with handle in contact with flour
Critical - Observed food stored in ice used for drinks. Corrected On Site.
Critical - Observed food stored on floor.in wif
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces in ric
Critical - Observed potentially hazardous food thawed in standing water.ribbs in 3 compartment sink in kitchen
Critical - Observed soiled reach-in cooler gaskets.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name. flour in kitchen
Critical - Handwash sink not accessible for employee use at all times behind bar.
Critical - Identity of food or food product misrepresented on Specials board Corrected On Site-"crab cakes" were changed to "krab cakes" on special board.
Critical - No handwashing sign provided at a handsink used by food employees behind bar.
Critical - Observed 2 dead water bugs on premises.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site-employee put top on cup.
Critical - Observed one live fly in kitchen.
Critical - Working containers of food removed from original container not identified by common name-storage container with flour.