Maroone Ford Deli Degrades its Sanitary Rating
1333 N Federal Hwy
Fort Lauderdale, FL 33304
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Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Operator set up fresh solution at 50ppm **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 50°F. Added more ice to butter container, to bring temperature down. **Corrective Action Taken**
Basic - Potentially hazardous (time/temperature control for safety) Roast beef thawed in standing water. Turned water on. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator set up fresh solution 50 ppm. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese and cream cheese at 45°F, in glass 2!door refrigerator . Set cooler on colder setting. **Corrective Action Taken**
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. Prep cook prepared toasted bagel with bare hands. She went to wash her hands and put gloves on, before prepping croissant for the next customer. **Corrective Action Taken**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter blend at 49°F for less than one hour. Placed blend on ice. **Corrective Action Taken**
High Priority - Raw meat lasagna cold held at greater than 41 degrees Fahrenheit 45°F, for less than 2 hours, placed lasagna on ice and set 2 door glass cooler on colder setting. **Corrective Action Taken**
Intermediate - Accumulation of black mold-like substance in the interior of the ice machine to the right. Cleaned the interior. **Corrected On-Site**
High Priority - Butte cold held at greater than 41 degrees Fahrenheit. Butter at prep area 50°F, for less than 45 minutes. Corrective action taken, placed butter in bowel of ice to cool to 41°F.
Basic - Soiled reach-in cooler gaskets. At sandwich prep area.
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spatula under microwave.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. To strong **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. Touching a croissant.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Marked exit/path to marked exit blocked by boxes.For reporting purposes only.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At flip top cooler. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Butter 60°F, added ice to container and cooled Butter down to 40°F. **Corrected On-Site**
Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Soil residue build-up on Soda machine behind nozzles.
High Priority - Small flying insects at soda machine.
Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over milk in reach-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.
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.
Critical - Observed employee improperly washing hands. washing hands briefly in sanitizer bucket (without running water, no rinsing and no soap used). Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. sandwich station reach-in cooler.
Critical - Observed obstructed exits, stairs, hallways or egress. marked emergency exit on frontline blocked by rolling cart. For reporting purposes only.
Observed nonfood-contact equipment in poor repair, broken door on prep cooler.
Critical - Hot water not provided/shut off at employee hand wash sink. at men's restroom . water at 96 degrees .
Observed floor and wall junctures not coved. by handwash sink in prep area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at flip top cooler.
Critical - No handwashing sign provided at a handsink used by food employees. men's restroom .
Observed floor and wall junctures not coved. by dishwashing area.
Wall not smooth and easily cleanable. by 3 compartment sink.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses.
Critical - Observed employee did not wash hands before putting on a new pair of gloves. Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at prep table .
Critical - Hot water not provided/shut off at employee hand wash sink. men's restroom .
Critical - Observed uncovered food in holding unit/dry storage area. peanut butter at dry storage shelving . Corrected On Site.
Observed nonfood-contact equipment in poor repair, display cooler in front counter area missing cover plate.
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at flip top cooler.
Observed build-up of dust or dirt on nonfood-contact surface. gaskets at GE freezer .
Observed ceiling in disrepair. water damaged ceiling tiles in dining area.
Violation: 14-29-1Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Violation: 37-01-1Ceiling tile missing. dining area
Violation: 37-14-1Observed ceiling in disrepair. water damaged ceiling tiles
Critical - Violation: 41A-10-1Observed toxic item improperly stored. chemicals stored over 3 compartment sink
Ceiling tile missing. dining area
Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 4/20/09.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed ceiling in disrepair. water damaged ceiling tiles
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at coffee bins Corrected On Site.
Critical - Observed toxic item improperly stored. chemicals stored over 3 compartment sink
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
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 Repeat Violation.
No suitable facilities provided to store employee clothing and other possessions.
Critical - Observed buildup of slime on soda dispensing nozzles. Repeat Violation.
Critical - Observed expired Food Manager Certification. Repeat Violation.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sausages, hotdogs and cheeseRepeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over milk in the reach in cooler
Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over sliced tomatoes in sandwich station coolerCorrected On Site.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Knives
Critical - Observed toxic item improperly stored. Rubbing alcohol over three compartment sink
Wet mop not hung to dry. Repeat Violation.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.