Simmons George Degrades its Sanitary Rating
342 E McNab Rd
Pompano Beach, FL 33060
;
Basic - Build-up of grease/dust/debris on hood filters.
Basic - No copy of latest inspection report available.
High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
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 Violations Were Observed
Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**As of 04/28/2014 NOT COMPLIED.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**As of 04/28/2014 NOT COMPLIED.
Intermediate - Manager lacking proof of food manager certification. **Repeat Violation**As of 04/28/14 Certified Food Manager Certificate Expired on 03/31/2014 for GEORGE SIMMONS National Registry of Food Safety Professionals
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.As of 04/28/2014 One EXPIRED Safe Food Systems certificate presented for NANCY MANQUEN Expired on 02/08/2014
Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
High Priority - License is expired and is more than 60 after expiration date.
Intermediate - Manager lacking proof of food manager certification. **Repeat Violation**
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.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Basic - Build-up of grease/dust/debris on hood filters.
Intermediate - Food manager certification expired.
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**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Corrected On-Site**
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **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 no soap. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Build-up of grease/dust/debris on hood filters.
Intermediate - Employee used handwash sink as a dump sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
Basic - Hood soiled with accumulated grease.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Observed waste line passing through ice storage bins at the bar.
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 interior of microwave soiled.
Observed grease accumulated under cooking equipment.
Observed food debris accumulated on kitchen floor under the deep fat fryers.
Observed build-up of grease on nonfood-contact surface. Hood filters
Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
Observed grease accumulated under cooking equipment. Under the fryers
Observed wall soiled with accumulated grease. Behind the cooking equipment .
Observed attached equipment soiled with accumulated grease. Hood
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. reach-in cooler in kitchen. Repeat Violation.
Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps. Repeat Violation.
Violation: 36-13-1Observed grease and debris accumulated under cooking equipment. heavy build-up.Repeat Violation.
Critical - Violation: 53A-01-2Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/18/2011.
Critical - Violation: 53B-08-1No 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 This violation must be corrected by : 04/18/2011.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, cooked onions, chicken in beer walk-in cooler at 54-55 degrees. Corrected On Site. Note: Do not use this unit to stored foods. Use reach-in cooler instead.
Critical - No conspicuously located thermometer in holding unit. reach-in cooler in kitchen. Repeat Violation.
Critical - Observed buildup of slime on soda dispensing nozzles and soda gun holsters. Bar. Repeat Violation. Corrected On Site.
Observed open dumpster lids.Repeat Violation.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gaps. Repeat Violation.
Observed grease and debris accumulated under cooking equipment. heavy build-up.Repeat Violation.
Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/18/2011.
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 This violation must be corrected by : 04/18/2011.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cheeses in reach-in cooler Repeat Violation.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sliced ham in reach-in cooler
Critical - No conspicuously located thermometer in holding unit. reach-in cooler in kitchen Repeat Violation.
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Critical - Observed buildup of slime on soda holsters
Critical - Handwash sink not usable for employee use at all times. handwash sink in kitchen broken
Critical - Covered waste receptacle not provided in women's bathroom.
Critical - Hand wash sink lacking proper hand drying provisions. kitchen Repeat Violation.
Critical - Handwashing sink in kitchen in disrepair / broken. has hole in it and leaking on floor
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor in kitchen leading to outside with gap all around door
Critical - Observed screen in door torn/in poor repair. backdoor
Floors not constructed easily cleanable. kitchen Repeat Violation.
Observed grease, debris and food debris accumulated under cooking equipment.
Observed wall in disrepair. by backdoor Repeat Violation.
Observed wall soiled with accumulated black debris in kitchen above handwash sink. by backdoor
Carbon dioxide/helium tanks not adequately secured.
Non-food contact surfaces clean
Non-food contact surfaces designed, constructed, maintained, installed, located
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Walls, ceilings, and attached equipment, constructed, clean
Critical - Fire extinguishers - proper and sufficient
Critical - Food management certification valid
Critical - Original container: properly labeled, date marking
Critical - Potentially hazardous food properly thawed
Non-food contact surfaces clean
Non-food contact surfaces clean
Non-food contact surfaces designed, constructed, maintained, installed, located
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Toilet and handwashing facilities, number, convenient, designed, installed
Walls, ceilings, and attached equipment, constructed, clean
Critical - Current license properly displayed
Critical - Exiting system - adequate, good repair
Critical - Fire extinguishers - proper and sufficient
Critical - Fire extinguishers - proper and sufficient
Floors properly constructed, clean, drained, coved
Critical - Food management certification valid
Other conditions sanitary and safe operation
Critical - Potentially hazardous food properly thawed
No Violations Were Observed