Pompano Lanes Snack Bar Improves its Sanitary Rating

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Freezer, employee moved. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. Behind cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Pizza cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. Employee hand wrote sign. **Corrected On-Site**

Basic - Observed standing water in bottom of reach-in cooler. Pizza cooler, tall cooler dripping on inside top.

Basic - Soda gun holster with accumulated slime/debris. At bar, employee cleaned. **Corrected On-Site**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Ground beef over dressing. Employee stored properly . **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Liquor bottles in bar sink, employee removed. **Corrected On-Site** **Repeat Violation**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. Cleaned during inspection.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Employee cleaned, pizza cooler. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, employee provided. **Corrected On-Site**

Intermediate - No soap provided at handwash sink, at bar.At bar. Employee provided. **Corrected On-Site**

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Basic - Exterior door has a gap at the threshold that opens to the outside. At front entrance to parking lot.

Basic - Floor soiled/has accumulation of debris. At cracks and crevices of kitchen and behind equipment/mixer.

Basic - Floors not maintained smooth and durable. Storeroom/walk in cooler area.

Basic - Hole in or other damage to wall. Hallway to walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line. **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface. On dish machine. **Corrected On-Site**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee at cook line, employee washed hands. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli turkey 51° and sliced cheese 49° in top of make table at cook line reach in cooler with cover open.TCS foods in lower unit are 41° or below. PIC moved to walk in cooler/freezer, 40° after 45 minutes.**Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked lasagna at 126° for 20 minutes. PIC moved to warming box to hot hold over 135°. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use due to being liquor bottles at bar. **Corrected On-Site**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At bar.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.chicken wings on sheet pan in kitchen cooling, 89° and 20 minutes later 84°. PIC put in walk in cooler, 54° in 30 minutes. **Corrective Action Taken**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Prime rib, chicken wings and TCS foods in walk in cooler. **Corrected On-Site**

Basic - Accumulation of dead or trapped insects, or other pests, in control devices.Kitchen ceiling light fixtures.

Basic - Equipment in poor repair.SHORT PREP Reach.In.Cooler... Opposite TALL rice

Basic - No conspicuously located ambient air temperature thermometer in holding units.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

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 handling sliced peppers that are being heated for her lunch.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... Reach.In.Cooler... Pepperoni and Red sauce re-located to other cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. ... Pizzas

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees.Public/Employee restrooms in bar.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.**Corrected On-Site**

Portable fire extinguisher missing from its designated location. For reporting purposes only.... ABC Portable Wxtinguish on Flooer in dry food storeroom.

No Violations Were Observed

Basic - No conspicuously located ambient air temperature thermometers in holding units.

Basic - No copy of latest inspection report available.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.REACH.IN.COOLER... (Tall True) tartar sauce 46° red sauce 46° cooked prime rib 50° **Corrective Action Taken**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.BIG.FIVE.FOODBORNE.ILLNESSES---http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030_100.pdfMANAGERS.RESPONSIBILITIES...http://www.myfloridalicense.com/dbpr/HR/forms/documents/5030_101.pdf

Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... Portioned sauces, cooked prime ribs. All from yesterday per chef.

Intermediate - Slicer blade guard soiled with old food debris.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Basic - Build-up of soil/debris on the floor under shelving.... To left of ice machine in storage area.

Basic - Cutting board has cut marks and is no longer cleanable.... Three small boards on prep table.

Basic - Hole in wall.... Wall holes and damage to left of 'Hobart' mixer.

Basic - In-use ice scoop stored on soiled surface between uses. ... Stored atop soiled ice machine.

High Priority - Raw animal food stored over ready-to-eat food.... In Walk.In.Cooler, raw shell eggs above sliced tomatoes and cut greens.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

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 walk.in.cooler, white sauce and spread and red sauce.... **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled.... At deck ovens.

Portable fire extinguisher missing from its designated location. For reporting purposes only.... ABC Portable extinguisher on floor opposite 'Hobart' mixer.

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Employee beverage container on a food preparation table or over/next to foods clean equipment/utensils.... Employee partially beverage in REACH.IN.COOLER next to dairy halfandhalf and cheeses

Basic - Equipment in poor repair.Micreoavw oven missing interior upper shield.

Basic - Food stored in holding unit not covered.... Breaded shrimp in storage REACH.IN.FREEZER.

Basic - Hood filter or spacer bar missing from automatic fire suppression/exhaust system.

Basic - Hood soiled with accumulated debris.

Basic - Interior of microwave soiled with encrusted food debris.

Basic - No conspicuously located ambient air temperature thermometer in holding units.

Basic - No copy of latest inspection report available.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... REACH.IN.COOLER... (Cold Table Cook Line) sliced deli-turkey 46° salsa 45° cream cheese 60° (Undercounter) raw chicken wings 47° cooked chicken portions 46°

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. For pizzas whole and by the slice.

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. ... REACH.IN.COOLER... Cookline Coldtable and Undercounter

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service....... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item...... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.... Sauces and ready to eat meats in storage refiigerator.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.

Basic - Working containers of food removed from original container not identified by common name. Flour by the big mixer.

High Priority - Raw animal food stored over ready-to-eat food. **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken, gator and 2 kinds of fish over deli meat, bread & tortillas.

Basic - Ice scoop handle in contact with ice. **Repeat Violation**

Basic - In-use ice scoop stored on soiled surface between uses. On top of the ice machine.

Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.

Basic - Interior of microwave soiled with encrusted food debris.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of pizza station cooler is covered with water. **Repeat Violation**

Basic - Attached equipment soiled with accumulated grease. Outside of the salamander.

Intermediate - Spray bottle containing toxic substance not labeled. On the chemical shelf under the energy refrigerator.

Critical - Working containers of food removed from original container not identified by common name. SaltCorrected On Site.

Critical - Cooked ground beef/comminuted fish not reaching 155 degrees Fahrenheit for 15 seconds before being placed in hot holding. Beef chili,Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Raw ground beef stored above salami in the walkin cooler Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. Uncooked chicken stored above mozzarella sticks in the walkin cooler. 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. Souffle cup used to scoop salt Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Reachin cooler under the dough roller.Corrected On Site.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop not stored in a clean container ontop of the ice machine.

Waste line missing at soda gun holster by lane windowand the third well.

Critical - Hand wash sink lacking proper hand drying provisions. Next to the deep fat fryer.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cups used with spices.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. The inside of the smoker.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside bottom of the 2 door lowboy reachin cooler under the dough roller is filled with water Repeat Violation.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Inside boottom of the reachin freezer .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Ledge under the rear of the steam table.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoop for the ice machine is not stored in a clean container ontop of the ice machine .

Critical - Violation: 17-07-1No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUATERNARY TEST PAPER.

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. All handsinks

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. open cold cuts in the walkin cooler.

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Pizza by the slice.

Critical - No conspicuously located thermometer in holding unit. Lowboy reachin cooler

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Observed employee with no hair restraint.Corrected On Site.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUATERNARY TEST PAPER.

Critical - Observed interior of microwave soiled. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. All handsinks

Critical - Observed unlabeled spray bottles.

No plan review submitted and renovations were done. This violation must be corrected by : 12/26/11. This violation must be corrected by : 12/26/11.

Critical - No Certified Food Manager for establishment. This violation must be corrected by : 12/26/11.

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. Could not produce all training certificates. This violation must be corrected by : 12/26/11.

Critical - Observed food stored in ice used for drinks. lemon/lime storage containers stored in drink ice at bar. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw pork over/directly on top of lunchmeats , cut melons etc in walk-in cooler.Repeat Violation. Corrected On Site.

Critical - Observed uncovered food on counter. pizza dough stored on bar/counter unprotected with customer access. Corrected On Site.

Critical - Observed cloth used as a food-contact surface. on pizza dough. Corrected On Site.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in compartment sink. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.

Critical - Observed encrusted material on can opener.

Observed attached equipment soiled with accumulated dust. fan guard in walk-in cooler.

Lights missing the proper shield, sleeve coatings or covers. food storage room .Repeat Violation.

Observed personal item stored with food. eye glasses on food prep counter. Corrected On Site.Repeat Violation.

No Violations Were Observed

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced turkey and roast beef in reach-in coolers.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. lunchmeats, chicken, beef in walk-in cooler.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, rice, vegetables in reach-in cooler. kitchen.

Critical - No conspicuously located thermometer in holding unit. in victory reach-in cooler on cookline.

Critical - Observed raw animal food stored over ready-to-eat food. eggs over assembled salad tray in walk-in cooler.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish over cheddar cheese in walk-in cooler.

Critical - Observed food stored on floor. box of chicken in walk-in cooler.

Critical - Observed clean dinner plates and drink cups stored directly under handtowel dispenser and next to handwash sink without protection. danger of posdible cross-contamination.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting oand changing gloves. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table. Corrected On Site.

Observed employee with no hair restraint.

Observed gaskets/seals on cold holding unit in poor repair. reach-in cooler on sandwich station.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quad.

Critical - Observed soiled reach-in cooler gaskets. victory reach-in cooler on cookline.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. cookline shelf.

Observed build-up of dust and/ or dirt on nonfood-contact surface. fan guard in walk-in cooler.

Observed single-service articles improperly stored. not stored in containers with handles up on frontline counter.

Observed hole in wall. behind ice machine and next to walk-in cooler.

Wall not smooth and easily cleanable. in dry food storage room. unsealed plywood walls.

Observed hole in ceiling. over walk-in cooler in food storage room.

Lights missing the proper shield, sleeve coatings or covers. in food storage room above shelfs and ice machine.

Observed personal care item stored with food. eyeglasses on food prep table. Corrected On Site.

Critical - Observed unlabeled spray bottle. clear and yellow liquid oncookline. Repeat Violation.

Critical - Observed an uncovered electrical box/ electric panel. unprotected wired etc. in storage room. For reporting purposes only.

Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 03/13/2011.

Critical - No currently certified food service manager on duty with four or more employees. This violation must be corrected by : 03/13/2011.

Observed ice scoop with handle in contact with ice. frontline. Corrected On Site.

Critical - Observed interior of microwave soiled.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Hand wash sink lacking proper hand drying provisions. by frontline / 3 compartment sink handwash sink

Ceiling tile missing. above soda tower in kitchen

Critical - Observed unlabeled spray bottle. clear liquid by handwash sink Corrected On Site.

Violation: 14-37-1Observed cutting board grooved/pitted and no longer cleanable.

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. floors, shelves, walls, ceiling coolers

Critical - Violation: 32-15-1No handwashing sign provided at a handsink used by food employees. both

Violation: 36-12-1Floors not constructed easily cleanable.

Violation: 37-09-1Wall not smooth and easily cleanable.

Critical - Violation: 48-10-2Gas appliance lacking seal (AGA/UL, etc.). For reporting purposes only. Table top cooker

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door cooler cookline

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. make up table

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. prime rib and chicken

Critical - Equipment food-contact surfaces and utensils not sanitized.

Floors not constructed easily cleanable.

Critical - Gas appliance lacking seal (AGA/UL, etc.). For reporting purposes only. Table top cooker

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No conspicuously located thermometer in holding unit. make up table

Critical - No handwashing sign provided at a handsink used by food employees. both

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. floors, shelves, walls, ceiling coolers

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed cutting board grooved/pitted and no longer cleanable.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.

Observed food debris accumulated on kitchen floor.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.

Observed grease accumulated on kitchen floor.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. make up table

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. prime rib and chicken

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken and hamburger meat

Critical - Observed unlabeled spray bottle.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Prep surface not sanitized after contamination and prior to use.

Critical - Probe-type thermometer not used to ensure proper food temperatures.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 2 door cooler cookline

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). chicken and prime rib walk in cooler

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). make up table

Wall not smooth and easily cleanable.

Wet mop not hung to dry.

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Floors not constructed easily cleanable.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Lights missing the proper shield, sleeve coatings or covers. Kitchen.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No Certified Food Manager for establishment.

Critical - No conspicuously located thermometer in holding unit.

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

Observed grease accumulated under cooking equipment.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Observed single-service articles stored without protection from contamination.

Critical - Observed soil buildup inside ice bin.

Observed soiled dry wiping cloth in use.

Critical - Observed unlabeled spray bottle.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.