Galley Degrades its Sanitary Rating
125 N Riverside Dr
Pompano Beach, FL 33062
;
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of water and produce boxes, employee moved. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line, employee moved. **Corrective Action Taken**
Basic - Floors not maintained smooth and durable. Kitchen area.
Basic - Grease accumulated on kitchen floor and/or under cooking equipment, cook line.
Basic - Light shield damaged/in disrepair. Missing in dish area , damaged at cook line.
Basic - No handwashing sign provided at a hand sink used by food employees. At bar/wait station HWS. Manager made sign. **Corrected On-Site**
Basic - Observed standing water in bottom of reach-in cooler. At beer cooler, outside bar.
Basic - Soda gun holster with accumulated slime/debris. Outside bar, employee cleaned. **Corrected On-Site**
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Clothes put in sanitizer. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee added bleach, retest at 100 ppm. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade.
No Violations Were Observed
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. 0 ppm chlorine, inspector and manager both tested machine several times, still 0 ppm chlorine.Inspector tested 3 times. 0 ppm after each test. Chemical well in front of machine is overflowing during final sanitizer rinse stage.Above paragraph from 7/15/2015 call back inspection.On 9/14/2015 inspector observed dish machine test at 0 ppm chlorine. Inspector tested 3 times , each test was 0 ppm chlorine. Manager tested twice and both tests were 0 ppm chlorine. Manager primed machine and retested at 0 ppm chlorine.
Basic - Nonfood-contact equipment in poor repair. Door to walk in cooler with damage on bottom inside, walk in closer to stairway. **Warning**Operator is still getting estimates and inspector will check at next inspection.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site** **Warning**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**
Basic - Hole in or other damage to wall. On wall next to HWS near dish machine. **Repeat Violation** **Warning**
Basic - Nonfood-contact equipment in poor repair. Door to walk in cooler with damage on bottom inside, walk in closer to stairway. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. Both coolers at cook line. **Repeat Violation** **Warning**
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site** **Warning**
Basic - Walk-in cooler gasket torn/in disrepair. Both walk in coolers next to kitchen. **Repeat Violation** **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Discussed with manager. Employee washed hands. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 + chlorine, retest 100 ppm. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing vegetables and another employee washing dishes. Discussed with manager. **Corrective Action Taken** **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. **Repeat Violation** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At waiters station near outside bar. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Hole in or other damage to wall. Whole in wall behind and on side of dish machine. **Repeat Violation**Inspector will check at call back inspection.
Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar.Signs on order.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf for drying equipment and can storage with peeling paint.Time extended on 7/15/15.
Basic - Reach-in cooler gasket torn/in disrepair. Both coolers at cook line.Time extended on 7/15/15.
Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler with produce, on bottom.Time extended on 7/15/15.
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. 0 ppm chlorine, inspector and manager both tested machine several times, still 0 ppm chlorine.Inspector tested 3 times. 0 ppm after each test. Chemical well in front of machine is overflowing during final sanitizer rinse stage.
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operation is serving oysters on weekend. No oysters on site and no tags maintained for record keeping.Oysters arrived today 7/15/15 with new tags attached. Inspector will recheck at call back inspection.
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.No food manager on site at call back inspection on 7/15/15. Time extension issued per OSG guidelines.
Basic - Hole in or other damage to wall. Whole in wall behind and on side of dish machine. **Repeat Violation**
Basic - No copy of latest inspection report available.
Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar.
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf for drying equipment and can storage with peeling paint.
Basic - Reach-in cooler gasket torn/in disrepair. Both coolers at cook line.
Basic - Walk-in cooler gasket torn/in disrepair. Walk in cooler with produce, on bottom.
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. 0 ppm chlorine, inspector and manager both tested machine several times, still 0 ppm chlorine.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Discussed with manager, employee washed hands. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mahi mahi at 48°, raw beef burgers 47° and raw shrimp at 48° in small 2 door reach in cooler at cook line. Employee put ice to cool food to proper temperature. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef burgers over RTE peppers at walk in nest to kitchen. **Corrected On-Site**
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operation is serving oysters on weekend. No oysters on site and no tags maintained for record keeping.
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 - No paper towels or mechanical hand drying device provided at handwash sink. At main bar. **Corrected On-Site**
Basic - Clean equipment stored on floor.... Stock pot and rice cooker stored at n floor.
Basic - Clean utensils or equipment stored in dirty drawer or rack/container.Utensils stored on shelf in a soiled plastic container
Basic - Cleaned and sanitized equipment or utensils not properly stored.... Cleaned/Sanitized tongs and ladles hung over Fire sprinkler system piping.
Basic - Stored food not covered in walk-in cooler....in Walk.In.Cooler, pasta, and mahi mahi partially covered with patty-paper but not protected.
Basic - Wall in disrepair.... In kitchen and Dishmachine room there is damage to the bases of walls, baseboards, and door jambs/frames. Dry rot, holes and openings are exposed creating areas for the ha orange of vermin/insects.
Basic - Working containers of food removed from original container not identified by common name.... Dry foods containers.
High Priority - Employee failed to wash hands before putting on gloves to work with food. ... cooks and servers
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... Behind and beneath counter top pizza oven.... Atop Dishmachine
Basic - Walk-in cooler curtains soiled with slimy/mold-like build-up.
High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over cheese in walk in cooler. **Corrected On-Site**
No Violations Were Observed
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.... Throughout back of house.
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.... tested at 0 PPM.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
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. **Repeat Violation**
High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.... Servers working with order tickets, cleaning counter disposing of trash, handling soiled baskets and equipment, then plating and serving foods ... all without handwashing.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.In WALK.IN.COOLER... beef patties 52°mahi mahi filets 52°
High Priority - Raw animal food stored over ready-to-eat food.In walk.in.cooler... 4 cases raw chicken wings stored directly above uncovered and/or unprotected sliced tomatoes, cut lettuce, cut vegetables, raw fish filets and covered sauces and bases.
Intermediate - Handwash sink used for purposes other than handwashing. ... Cook line used as utility sink.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee eating in a food preparation or other restricted area.Server eating while working in kitchen, service station, cook line area.
Basic - Hood soiled with accumulated grease.... Hood Drain Lines to Drip Pans are blocked solid with thick grease.
Basic - No conspicuously located ambient air temperature thermometer in holding units.
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 cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (Cook Line Cold Table) goat cheese 46° bleu cheese 48° (Undercounter Cooler) salmon steaks 48° chicken 48° **Corrective Action Taken**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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. **Corrected On-Site**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site**
High Priority - Employee washed hands with cold water. **Corrected On-Site**
High Priority - Employee washed hands with no soap. **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair. 2 door lowboy in the kitchen
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Smoked fish dip
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. True cold beer reachin cooler , do not keep any potentially hazardous foods in this unit until it is repaired and operating properly or replaced with a new reachin cooler.
Observed gaskets/seals on cold holding unit in poor repair. 2 door lowboy reachin cooler on the cooks line.
Lights missing the proper shield, sleeve coatings or covers. Above the dishmachine.
Critical - Observed encrusted material on can opener. Corrected On Site.
Observed utensils stored in crevices between equipment. Knifre at bar Corrected On Site.
Critical - No handwashing sign provided at a handsink used by food employees. kitchen.
Critical - Food Service Manager not certified after 30 days of employment. Rachel Paschetag.
Critical - Violation: 53A-10-2Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 12/22/11.
Critical - Observed potentially hazardous food thawed at room temperature. chicken wings Corrected On Site.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
Observed waste line passing through ice storage bin at bar.
Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
Floors not maintained smooth and durable. Rear walkin cooler .
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/22/11.
Critical - Food Service Manager not certified after 30 days of employment. This violation must be corrected by : 12/22/11.
Critical - No oyster warning sign with required language provided. Only 1 sign was posted INSIDE of kitchen where customers can not see it. NOTE: Inspector provided signs for establishment to post. Corrected On Site.
Critical - Observed food stored on floor. several food boxes/containers in walk-in cooler. Note: must be off floor at least 6 inches. 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. bar lemons / fruits. Corrected On Site.
Observed ice scoop with handle in contact with ice. bar.
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 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.Repeat Violation. Corrected On Site.
Critical - Food-contact surfaces and utensils not sanitized properly after cleaning.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 00ppm. Note: Do not use t is dishwash machine until repaired/able to properly sanitize. Use 3 compartment sink to sanitize instead until then. Service call was made immediately.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed encrusted material on can opener.
Equipment and utensils not properly air-dried.
Observed single-service articles improperly stored. plastic spoons/knifes on server station stored in container not with handles facing one way to allow handling by handles only.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name. flour container. kitchen .
Critical - Observed raw animal food stored over ready-to-eat food. raw beef & hamburger meat over cooked shrimp in reach-in cooler on cookline. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. beef and chicken over vegetables in walk-in cooler. Corrected On Site.
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.
Observed nonfood-contact equipment in poor repair. rusted fan guard of walk-in cooler.
Critical - No trash receptacle provided at a handsink used by food employees to dispose paper towels. dishwash area.
Critical - No handwashing sign provided at a handsink used by food employees. bar.
No Violations Were Observed
Critical - Observed potentially hazardous food thawed in standing water. shrimp in buckets in dishwash room
Critical - Observed food stored on floor. shrimp in dishwash room
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. barCorrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler gaskets. cookline
Plumbing system in disrepair. handwash sink faucet in kitchen leaking
Critical - Hand wash sink lacking proper hand drying provisions. bar Corrected On Site.Repeat Violation.
Critical - Handwashing cleanser lacking at handwashing lavatory. bar Corrected On Site.
Observed grease accumulated under cooking equipment.
Observed greaseand debris accumulated on kitchen floor. throughout and under coolers and handwash sink
Observed wall soiled with accumulated food debris/grease. kitchen
Observed personal care item stored with food. eye glasses in kitchen Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine in sanitizer buckets at 200+ ppm Corrected On Site.
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. Foodhandler/cook working in kitchen at time of Inspection has no proof of training. (employed for approx 1 year) This violation must be corrected by : 10/03/2010.
In-use utensil not stored with handle above the top of potentially hazardous food and the container.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cookline reach in cooler.
Observed cutting board grooved/pitted and no longer cleanable.
Observed gaskets with mold-like build-up. Cookline reach 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.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
Critical - Observed uncovered food in holding unit/dry storage area. Foods reach in cookline.
Plumbing system in disrepair. Handsink kitchen.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Floors not maintained smooth and durable.
Observed cutting board grooved/pitted and no longer cleanable.
Observed gaskets with slimy/mold-like build-up. cookline.
Critical - Observed toxic item on premise that is not required for the operation of establishment. Paints.
Wet wiping cloth not stored in sanitizing solution between uses.