The Pastrami Club Improves its Sanitary Rating
5240 N University Dr
Lauderhill, FL 33351
Health Inspection Reports
7/27/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
7/22/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
7/15/2015 | 10 Violations | Rating 3.25/5
Basic - Equipment in poor repair. Walk-in freezer door is not attached to all it's hinges .
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed chicken being thawed in a bucket of standing water. Cold water was turned on. **Corrected On-Site**
Basic - Walk-in cooler shelves with rust that has pitted the surface.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed an employee do this. He then washed his hands after being told to do so. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed 7 hard salamis hanging from the ceiling at room temperature.
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw ground beef over raw eggs in the walk-in cooler. The eggs were moved to a different location in the walk-in cooler. **Corrected On-Site**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The inside of the cooler next to the front deli counter.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the service area. This was immediately filled. **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 contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Was previously cited with a callback due date of 7/20/15.
Intermediate - Slicer blade guard soiled with old food debris. The blade guard for the slicer behind the deli case.
5/23/2015 | 4 Violations | Rating 4.25/5
Basic - Wall and K fire extinguisher are soiled with accumulated grease and food debris around the hand sink behind the front counter. **Warning**. Observed the same at the callback inspection.
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager has taken the test. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 7 people working at time of inspection. **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
5/22/2015 | 19 Violations | Rating 2/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a heavy build-up of old food in the strainer for the Dishmachine. **Warning**
Basic - Dead roaches on premises. 1 on top of the Dishmachine. **Warning**
Basic - Grease accumulated on kitchen floor and/or under the deep fat fryer on the cook's line. **Warning**
Basic - Ripped/worn tin foil used as food-contact shelf cover on the non-working steamtable on the cook's line. **Warning**
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed that the rinse sink next to the Dishmachine is filling with water and does not drain. **Warning**
Basic - Wall and K fire extinguisher are soiled with accumulated grease and food debris around the hand sink behind the front counter. **Warning**
Basic - Water leaking from pipe from the air conditioning in the ceiling of the drink service area. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Food that was not stop saled was moved to the walk-in freezer and other working coolers. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked pastrami in the walk-in cooler at 47-51° was cooked on 5/21/15. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw beef roast and raw ground beef stored above raw shell eggs in the walk-in cooler. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of pastrami and other cooked foods that were stored in the walk-in cooler more than 24 hrs. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection for cooked pastrami, cooked cabbage and chicken broth. Pastrami was put into the walk-in freezer, chill sticks added to the chicken broth and the cabbage pile was reduced to about 2' instead of 8' **Corrective Action Taken** **Warning**
Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager has taken the test. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Observed 7 people working at time of inspection. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked cooling pastrami stacked about 10" high on a sheet pan in the walk-in cooler that was cooked on 5/21/15. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooling cabbage that was cooked on 5/22/15 that is covered with a temperature of 49-59°. Cabbage was uncovered. **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Observed 5 c gallon containers of chicken broth not being stirred while cooling in ice. Informed manager who then stirred the broth. After stirring the temperature dropped immediately from 179° to 168°. **Corrected On-Site** **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Intermediate - Walk-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. **Warning**
3/19/2015 | 4 Violations | Rating 4/5
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Bain Marie cooler behind the front counter. **Warning** At the callback inspection on 3/19/15, observed the following temperatures in the Bain Marie cooler behind the front counter, cole slaw 48°, egg salad 52°, sliced deli meat 59°, sliced tomatoes 57°.
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**. At the callback inspection on 3/19/15, observed that the establishment still does not have a Certified Food Manager.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**. At the callback inspection on 3/19/15, observed 4 kitchen employees and 4 waitstaff working with no Certified Food Manager present.
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. Bain mariecooler behind the front counter. **Warning**. At the callback inspection on 3/19/15, observed the following temperatures in the Bain Marie cooler behind the front counter, sliced deli meat 59°, sliced tomatoes 57°, egg salad 52°, cole slaw 48°
1/15/2015 | 14 Violations | Rating 2.75/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sides of the tilt fryer. **Warning**
Basic - Floor tiles cracked, broken or in disrepair behind the front counter. **Warning**
Basic - Food stored on floor. Cases of food in walk-in. **Warning**
Basic - Grease accumulated under cooking equipment. Under the deep fat fryer and grills . **Warning**
Basic - Walk-in cooler shelves soiled with encrusted food debris. The sheet pan rack **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Bain Marie cooler behind the front counter. **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. In hot hold behind the front counter. **Warning**
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meat over sauces in the walk-in. **Corrected On-Site** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pastrami in the kitchen. **Warning**
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Knishes in the walkin freezer. **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. Bain mariecooler behind the front counter. **Warning**
8/23/2014 | 2 Violations | Rating 5/5
Basic - Grease accumulated under cooking equipment on the cook's line. **Warning**
Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed that a small chest freezer on the cook's line has exposed insulation inside the top. **Warning**
8/23/2014 | 5 Violations | Rating 4.25/5
High Priority - 03A-16-4 Observed: High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
Basic - Observed: Basic - Grease accumulated under cooking equipment on the cook's line. **Warning**
Basic - Observed: Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed that a small chest freezer on the cook's line has exposed insulation inside the top. **Warning**
Intermediate - Observed: Intermediate - Observed that the interior of the dish machine has soil/old food residue. **Warning**
Intermediate - Observed: Intermediate - Walk-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. **Warning**
8/22/2014 | 5 Violations | Rating 4.25/5
Basic - Grease accumulated under cooking equipment on the cook's line. **Warning**
Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed that a small chest freezer on the cook's line has exposed insulation inside the top. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
Intermediate - Observed that the interior of the dish machine has soil/old food residue. **Warning**
Intermediate - Walk-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. **Warning**
8/21/2014 | 18 Violations | Rating 2.25/5
Basic - Build-up of soil/debris on the floor under shelving in the walk-in cooler. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. The rear door by the walk-in cooler. **Warning**
Basic - Grease accumulated under cooking equipment on the cook's line. **Warning**
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed that a small chest freezer on the cook's line has exposed insulation inside the top. **Warning**
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Blintzes in a customer self-serve reach-in freezer. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken broth in the walk-in cooler. **Warning**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken broth. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta left out behind the front counter at 66°. Pasta was placed into a working cooler. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Cook stated that the onions on the grill have been there at least 2 hours and the temperature is at 102° **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed all potentially hazardous cooked food in the walk-in cooler at temperatures between 47° to 60° and Improper re-heating of cooked onions. **Warning**
High Priority - Vacuum breaker missing at hose bibb. Observed no back flow preventer on the hose Bibb to the right of the stove on the cook's line. **Warning**
Intermediate - Observed that the interior of the dish machine has soil/old food residue. **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. The 3 door lowboy reach-in cooler behind the front counter. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, chicken broth, **Warning**
Intermediate - Walk-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. **Warning**
4/9/2014 | 9 Violations | Rating 4.25/5
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed raw chicken breast stored on the floor in a pan in the walkin cooler.
Basic - Ceiling tile in disrepair in the wait service area.
Basic - Grease accumulated under cooking equipment on the cook's line.
Basic - In-use utensil stored in sanitizer between uses in the kitchen. **Corrected On-Site**
Basic - Interior of refrigerator in disrepair/has exposed insulation. Small chest freezer on the cook's line.
Basic - Plumbing system in disrepair. Middle compartment of the 3 compartment sink has a crack and leaks profusely.
High Priority - Raw animal foods not properly separated from each other in holding unit. Raw Ground beef and raw unground beef stored together in the same pan in the walkin cooler. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw ground beef above raw eggs **Corrected On-Site**
Intermediate - Employee used handwash sink as a dump sink in the wait staff service area. **Corrected On-Site**
1/8/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
11/5/2013 | 18 Violations | Rating 1.5/5
Basic - Equipment in poor repair. Bain Marie cooler on the front line is unable to maintain proper temperatures.Do not store any TCS (time/temperature control for safety) foods in this unit until it is repaired and able to maintain food at proper temperatures. **Warning**
Basic - Reach-in cooler gasket torn/in disrepair. Bain Marie cooler on the front line. **Warning**
Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipping cloth on a cutting board in the kitchen. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna salad, chicken salad, potato salad, coleslaw, whitefish. **Warning**
High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit in the Bain Marie cooler behind the front counter. Placed the deli meats in the front counter display case. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. PIC CHARLEY **Warning**
Intermediate - Handwash sink used for purposes other than hand-washing. Observed an employee rinse deli meats in the hand sink behind the front counter. **Warning**
Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Brown gravy in the walkin cooler in a container 18" deep **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Brown gravy in the walkin cooler at 178° **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All prepared food in the walkin cooler, no date marking in use. **Warning**
6/18/2013 | 6 Violations | Rating 4/5
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.improper cooling pasta- manager discarded-
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pastrami- see stop sale
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
11/28/2012 | 5 Violations | Rating 4/5
Critical - Observed raw animal food stored over ready-to-eat food. Eggs stored over ready to eat in tall reach in cooler Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Server line
Critical - Observed soil buildup inside ice bin.
Critical - Observed roach activity as evidenced by live roaches found- One live roach- Corrected On Site.
9/18/2012 | 5 Violations | Rating 4/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat food in reach in cooler - Corrective action- Removed all food and relocated to walk in cooler-
Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over ready to eat in tall reach in cooler Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
6/8/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
3/27/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
1/27/2012 | 5 Violations | Rating 4/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ready to eat at 55* F- Corrective action- In bain mary
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.If needed during rush hour- You shall use small container with bain mary until repaired-
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Manager lacking proof of Food Manager Certification. Currently have a Manager Certification- Misplaced- This violation must be corrected by : 03/27/12.
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. Expired This violation must be corrected by : 03/27/12.
8/1/2011 | 13 Violations | Rating 3.25/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sausage - 32 -
Critical - Working containers of food removed from original container not identified by common name.Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage- Stop sale issued
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler-No food in reach in cooler-
Critical - Observed torn packages/bags of food exposing the contents to contamination. Salt/SugarCorrected On Site.
Observed ripped/worn tin foil used as shelf cover. Walk in coolerCorrected On Site.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Observed nonfood-contact equipment in poor repair Fryng container leaking -
Observed nonfood-contact equipment in poor repair- Reach in cooler handle
Critical - Observed encrusted material on can opener.Corrected On Site.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Oven
Observed build-up of grease on nonfood-contact surface. Sides of cooking equipments
Observed grease accumulated under cooking equipment.
4/6/2011 | 2 Violations | Rating 4.75/5
Wiping cloth chlorine sanitizing solution not at proper minimum strength. more than 200ppm Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
11/29/2010 | 12 Violations | Rating 2.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit milk,butter,apple strudel and homemade dressings. Corrected On Site Owner volutarily discarded.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit raw chicken,raw beef,cooked grean beans and eggs. Corrected On Site Owner volutarily discarded.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours matza balls 120.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin cooler,waitstation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin cooler cookline.
Critical - No conspicuously located thermometer in holding unit reachin cooler.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food souffle cup in salt. Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
Observed single-service articles improperly stored not inverted. Corrected On Site.
Critical - Observed toxic item stored by food. Corrected On Site.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed chlorine 200 ppm. Corrected On Site.
Critical - Observed unlabeled spray bottle waitstation.Corrected On Site.
5/12/2009 | 12 Violations | Rating 4.25/5
Lighting provided as required. Fixtures shielded
Non-food contact surfaces clean
Non-food contact surfaces clean
Critical - Sanitizing concentration
Walls, ceilings, and attached equipment, constructed, clean
Wiping cloths clean, used properly, stored
Clean clothes, hair restraints
Critical - Facilities to maintain product temperature
Floors properly constructed, clean, drained, coved
Food contact surfaces designed, constructed, maintained, installed, located
Food contact surfaces designed, constructed, maintained, installed, located
Critical - Food contact surfaces of equipment and utensils clean
5/12/2009 | 0 Violations | Rating 5/5
No Violations Were Observed
11/19/2008 | 18 Violations | Rating 1.25/5
Critical - Food-contact surfaces not cleaned after being contaminationed. cleaned with soapy water, no sanitizer . Corrected On Site.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - No handwashing sign provided at a handsink used by food employees. near dishmachine
Critical - No handwashing sign provided at a handsink used by food employees. service area.
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 : 1/19/09.
Critical - No thermometer provided to measure temperature of food product on cook's line Corrected On Site.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. pan shelving above 3 compartmentsink .
Observed ceiling soiled with accumulated dust, above dishmachine .
Observed employee with no hair restraint. Corrected On Site.
Critical - Observed encrusted material on can opener.
Critical - Observed food stored on floor in walkin cooler.
Critical - Observed handwash sink used for purposes other than handwashing. observed somone washing a knife in the sink near the dishmachine .
Critical - Observed raw animal food stored over cooked food in walkin cooler.
Critical - Observed soiled reach-in cooler gaskets in front counter reachin cooler.
Critical - Observed uncovered food in holding unit/dry storage area.pickles
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken , veal and turkey
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.