Oakland Park Snack Bar Inc Improves its Sanitary Rating
3161 W Oakland Park Blvd
Oakland Park, FL 33311
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3161 W Oakland Park Blvd
Oakland Park, FL 33311
Basic - Case/container/bag of food stored on floor in kitchen.Eggs **Corrected On-Site**
Basic - Food not stored at least 6 inches off of the floor. Eggs **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Basic - Observed: Employee with no hair restraint while engaging in food preparation. Priority Basic. Reference: 2-402.11 FC: (A) Except as provided in Paragraph (B) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (B) This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic Reference: 3-304.14(B)(1) FC: (B) Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under Section 4-501.114;
No Violations Were Observed
Basic - - From inspection on 2015-12-16: Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection on 2016-02-19: No cover on recepticle. **Time Extended**
Intermediate - - From inspection on 2015-12-16: Intermediate - Hot water not provided/shut off at employee handwash sink. Mens and ladies room. - From follow-up inspection on 2016-02-19: Hot water at 94°, extension by J.Litscher of one week, 2/26/16 due. **Time Extended**
Basic - Build-up of grease on nonfood-contact surface. Wall behind vinegar bottles.
Basic - Cardboard used to line food-contact shelves.
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Food stored in holding unit not covered. Maytag combo freezer, shrimp.
Basic - No handwashing sign provided at a hand sink used by food employees. Men and ladies room.
Basic - Single-service articles not stored inverted or protected from contamination. Inverted on top of Maytag refrigerator. **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface. Front counter shelves.
Basic - Sponge used to clean and sanitize food-contact surface. 3 compartment sink
Basic - Stall door device on bathroom door disconnected/broken, ladies stall.
Basic - Stored food not covered in reach-in freezer, Maytag freezer, placed in bag.
Basic - Wood food-contact surface not properly sealed. Storage room.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 55° cut lettuce on counter, moved to cooler. **Corrective Action Taken**
High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw beef burgers over fries in Maytag freezepr, inverted, **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Front counter.
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Flat grill on top, removed. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. Mens and ladies room.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies room.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.morlin, lube email or fax to 954-956-5699.
No Violations Were Observed
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top unit cheese 45°cheese 44°homemade sauce 44°, cooked shrimp 46°. Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator adjusted temperature setting and will monitor as A Corrective Action. **Repeat Violation**
Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Flip top unit cheese 45°cheese 44°homemade sauce 44°, cooked shrimp 46°. Operator adjusted temperature and will monitor as A corrective action. **Repeat Violation**
No Violations Were Observed
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in Observed Flip top unit butter 45°f, ham 45°, cheese 45°, tomato 45°.Due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. of 41 degrees Fahrenheit or colder. Operator adjusted temperature to a colder level and will monitor as A Corrective Action. **Warning**
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. **Warning**
Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Flip top unit butter 45°f, ham 45°, cheese 45°, tomato 45°. Operator adjusted temperature to a colder level and will monitor as A Corrective Action. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.observed rice cooling in RIC covered. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cookline.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed , observed chlorine at over 200 ppm. **Corrected On-Site**
Intermediate - Accumulation of debris on/around soda dispensing nozzles. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times, observed HWS on cookline blocked by equipment. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer not all products commercially packaged. Chicken & beef
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Wet mop not stored in a manner to allow the mop to dry.
Critical - Observed food stored on floor. Potatoes, Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet mop not hung to dry.
Observed employee with no hair restraint.
Observed urinal not flushing properly
Critical - Observed handwash sink used for purposes other than handwashing. Kitchen Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.
No Violations Were Observed
Observed employee with no hair restraint.
No Violations Were Observed
Critical - No handwashing sign provided at a handsink used by food employees. Kitchen
Critical - Observed unlabeled spray bottle.
Observed employee with no hair restraint.
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.