Triangle Restaurant Degrades its Sanitary Rating
888 Foster Rd
Hallandale Beach, FL 33009
Health Inspection Reports
8/12/2016 | 8 Violations | Rating 4.5/5
Basic - Accumulation of debris in three-compartment sink. Front area.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Discarded. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Interior of oven and stove has heavy accumulation of black substance/grease/food debris.
Basic - Shelf under preparation table soiled with food debris. Kitchen
Basic - Soil residue build-up on nonfood-contact surface. Fans.
Intermediate - Accumulation of encrusted food debris on/around mixer head.
Intermediate - Interior of beer refrigerator soiled with accumulation of water. residue.
5/10/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
3/8/2016 | 11 Violations | Rating 4/5
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Discarded. **Corrected On-Site**
Basic - Equipment in poor repair. One hood filter cracked, not tight fitting on hood system.
Basic - Food debris/dust/grease/soil residue on exterior of oven, Steve, grill.
Basic - Food stored on floor. Can milk, water, **Repeat Violation**
Basic - Shelf under preparation table soiled with food debris. Remove foil paper.
Basic - Toilet leaking. Employees restroom.
Basic - Toilet/urinal unclean, men's restroom.
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Operator place eggs in RIC. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
Intermediate - Accumulation of food debris/grease on food-contact surface. 3 compartment sink, front line.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
10/15/2015 | 2 Violations | Rating 5/5
Basic - Build-up of grease on nonfood-contact surface. Stoves, fryers, fire guards, cooks line. Fire guards and between equipment still needs cleaning,
Basic - Build-up of soil/debris on the floor under shelving, cooks line and front line area. Some grease still obsessed on kitchen equipment, deep cleaning in progress.
10/7/2015 | 17 Violations | Rating 3.5/5
Basic - Accumulation of food debris/soil residue on designated handwash sink. Front line.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All storage shelfs need cleaning, front line.
Basic - Build-up of grease on nonfood-contact surface. Stoves, fryers, fire guards, cooks line.
Basic - Build-up of soil/debris on the floor under shelving, cooks line and front line area.
Basic - Counter at 3 compartment sink in disrepair. Front line.
Basic - Iced tea dispenser jars not cleaned.
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Basic - Lime scale build-up inside ice machine.
Basic - Men's Bathroom facility not clean. Toilets
Basic - Shelf under preparation table soiled with food debris. Grease build up.
Basic - Single-service articles improperly stored. Forks, front line.
High Priority - Container of medicine improperly stored. Medicines stored in first aid kit box, **Corrected On-Site**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employee washed hands. **Corrected On-Site**
High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Raid, discarded, **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food.row fish over cold cuts, RIC, items switched by operator, **Corrected On-Site**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs placed in RIC. **Corrected On-Site** **Repeat Violation**
Intermediate - Beer-soda Reach in cooler with debris. Front line.
4/9/2015 | 9 Violations | Rating 4.25/5
Basic - 3 comp sink with slimy/mold-like build-up, front Ine.
Basic - Bathroom facility not clean. Toilets, urinal, lady's toilet rim needs to be changed.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.s, kitchen.
Basic - Build-up of soil/debris on the floor under RIC, , front line.
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Basic - Lime scale build-up inside ice machine.
Intermediate - Accumulation of encrusted food debris on/around mixer head.
Intermediate - Interior of ice tea/soda reach-in cooler soiled with residue.
Intermediate - Soil residue in food on pot on top of refrigerator, kitchen.
12/9/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
11/25/2014 | 3 Violations | Rating 4.5/5
Basic - Plumbing system in disrepair, handwash sinks faucets rusted, restrooms. Repeated violation.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham 47 f, cheese 50 f, RIC, cooks line.
Intermediate - Refrigerator 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. White RIC, cooks line.
9/25/2014 | 18 Violations | Rating 2.5/5
Basic - Build-up of food debris, dust or dirt and grease on stoves and cooking equipment.
Basic - Cove molding at floor/wall juncture broken/missing, wall tiles in disrepair, behind stove, cooks line.
Basic - Iced tea dispenser not cleaned at least once every 24 hours.
Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
Basic - Plumbing system in disrepair, handwash sinks faucets rusted, restrooms. Repeated violation.
Basic - Shelf under preparation table soiled with food debris.
Basic - Storage of maintenance equipment in areas that may result in cross contamination, front line area needs to be organized, unnecessary items on premises.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham 47 f, cheese 50 f, RIC, cooks line.
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. Bacon, sausage, eggs. Prep area, cooks line, corrective action taken, Operator started TIL process. **Repeat Violation**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Repeat Violation**
Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, bacon, RIC, Corrected on site. **Corrected On-Site**
Intermediate - Reach-in cooler shelves soiled with food debris.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, Bacon, RIC
Intermediate - Refrigerator 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. White RIC, cooks line.
6/26/2014 | 11 Violations | Rating 4.5/5
Basic - Bathroom facility not clean, toilets and urinal stained.
Basic - Build-up of grease on nonfood-contact surface, stoves, grill.
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
Basic - Food debris/dust/grease/soil residue on exterior of oven.
Basic - Food debris/dust/soil residue on dry storage shelves.
Basic - Food stored on floor, can food, corrected on site.
Basic - Grease accumulated under cooking equipment.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Plumbing system in disrepair, handwash sink faucets rusted, restroom.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Interior of beer cooler soiled with accumulation of warer residue, remove wiping cloths from bottom.
2/21/2014 | 14 Violations | Rating 4.5/5
Basic - Build-up of grease on nonfood-contact surface, stoves, fryers, oven, line area.
Basic - Dusty ceiling tiles and/or air conditioning vent covers.
Basic - Food debris/dust/grease/soil residue on exterior of oven, stoves, grill.
Basic - Food debris/dust/soil residue on dry storage shelves.
Basic - Garbage on the ground and/or pad around outside property.
Basic - Grease accumulated under cooking equipment.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Shelf under preparation table soiled with food debris, shelves rusted.
Basic - Shelves not attached to prep tables not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, rusted.
Basic - Wall in disrepair, window, water damage, employee restroom.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, front line, corrected on site.
Basic - faucet handles rusted, public restrooms.
High Priority - Raw animal food stored over ready-to-eat food, fish over bread, RIC, corrected on site.
Intermediate - Accumulation of encrusted food debris on/around mixer head.
10/17/2013 | 6 Violations | Rating 4.5/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, storage shelves, kitchen.
Basic - Food stored on floor, can food, COS
Basic - Grease accumulated under cooking equipment.
Basic - Soil residue build-up on nonfood-contact surface, stoves, fryer, kitchen.
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Repeat Violation**
Intermediate - Accumulation of encrusted food debris on/around mixer head.
3/29/2013 | 3 Violations | Rating 4.5/5
High Priority - Raw animal food stored over ready-to-eat food, row eggs over margarine, COS
Intermediate - Interior of refrigerator soiled with accumulation of food residue.
Basic - Shelf under preparation table soiled with food debris, kitchen.
12/5/2012 | 0 Violations | Rating 5/5
No Violations Were Observed
11/16/2012 | 6 Violations | Rating 4/5
Critical - Violation: 12A-17-1Observed employee improperly washing hands.See 31, 29.
Violation: 29-08-1Plumbing system in disrepair.Handwash sink's Cold water faucet missing.
Critical - Violation: 31-09-1Handwash sink not accessible for employee use at all times.3 compartment sink drain cover on top.
Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors.Employees.
Violation: 42-11-1Observed unnecessary items on the premise.
Critical - Violation: 53B-08-1No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
9/12/2012 | 18 Violations | Rating 1.5/5
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Bacon, c/beefhash, eggs, cooks line.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Cooks line.
Critical - No conspicuously located thermometer in holding unit.
Critical - Observed employee improperly washing hands.See 31, 29.
Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed buildup of soiled material on racks in the reach-in cooler.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed build-up of food debris, dust or dirt on storage counters and fans.
Plumbing system in disrepair.Handwash sink's Cold water faucet missing.
Critical - Handwash sink not accessible for employee use at all times.3 compartment sink drain cover on top.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.Employees.
Critical - Observed toilets unclean.
Observed unnecessary items on the premise.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
5/17/2012 | 8 Violations | Rating 3.25/5
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 toxic item improperly stored.lotion Corrected On Site.
Critical - No current hood fire suppression system inspection report available. For reporting purposes only.
Critical - Hood suppression system tag out-of-date. For reporting purposes only.10/11
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.abc
Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.4/11 k.class
Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.abc 4/11
1/18/2012 | 4 Violations | Rating 4/5
Critical - Working containers of food removed from original container not identified by common name.reach in Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.fish reach in Corrected On Site.
Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.trash can blocking Corrected On Site.
Critical - Exit signs missing. For reporting purposes only.
8/30/2011 | 5 Violations | Rating 4/5
Critical - Observed raw animal food stored over ready-to-eat food.chicken livers/bread reach in. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area.biscuit dough freezer Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.abc
Critical - Exit signs missing. For reporting purposes only.kitchen
6/28/2011 | 6 Violations | Rating 4.5/5
Critical - Observed uncovered food in holding unit/dry storage area.biscuits/freezer Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed single-service articles improperly stored.not inverted Corrected On Site.
Observed personal care item stored with food.keys/phone Corrected On Site.
Critical - Observed toxic item stored by food.lotion/cocoa Corrected On Site.
11/22/2010 | 10 Violations | Rating 3.75/5
Critical - Observed uncovered food in holding unit/dry storage area.fish reach in
Observed employee with no hair restraint.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed residue build-up on nonfood-contact surface.exterrior reach in
Observed build-up of food debris, dust or dirt on nonfood-contact surface.top of ice machine
Critical - Handwash sink not accessible for employee use at all times.drain board blocking
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee
Critical - Covered waste receptacle not provided in women's bathroom.
Observed personal care item stored with food.locks/corn starch
Critical - Exit signs missing. For reporting purposes only.kitchen
9/1/2010 | 10 Violations | Rating 4.25/5
Critical - Observed food stored on floor.cans
Critical - Observed uncovered food in holding unit/dry storage area.fish ric
Observed employee with no hair restraint.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth not stored in sanitizing solution between uses.
Observed build-up of grease on nonfood-contact surface.cooking equip
Observed build-up of food debris, dust or dirt on nonfood-contact surface.cooking equip
Observed personal care item stored with food.keys
Observed personal care item stored with food.phone
Critical - Exit signs missing. For reporting purposes only.
5/19/2009 | 9 Violations | Rating 3.25/5
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee
Critical - Exit signs missing. For reporting purposes only.
Critical - Observed food stored on floor.box sida
Critical - Observed food stored on floor.evaporated milk
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
Observed single-service articles improperly stored.not inverted
Critical - Observed uncovered food in holding unit/dry storage area.dough rif
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.k class
Wet wiping cloth not stored in sanitizing solution between uses.
8/27/2008 | 9 Violations | Rating 3/5
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed food stored on floor.buttermilk
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.cheese
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham
Critical - Observed toxic item improperly stored.alcohol/hot choc
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.chicken breaded
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.cooked sausage ric
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.squeeze bottle
8/27/2008 | 8 Violations | Rating 3.25/5
Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
(B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
Critical - (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
Critical - Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.