- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline. **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150ppm, set up new ones at 300ppm **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit and liquid eggs at 48-49°f in the glass door reach in cooler at the kitchen. Corrective action taken, moved to another units capable of maintain proper temperatures. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk and half and half at 69-72°f at the front counter area. Corrective action taken, implemented time control procedure. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine at less than 50ppm, the sanitizer and rinse buckets were switched, operator set up properly the dishmachine, chlorine at the end of the inspection between 50 and 100ppm. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without changing gloves and/or washing hands. **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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham and cheese on the fliptop cookline reach in cooler next to steam table. Corrective action taken, moved inside the unit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Matzo balks, cooked pasta and sausages at the cookline at 105-115°f, reheated to 165°f or above. **Corrected On-Site** **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 150ppm, set up new one at 300ppm **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Failed to change gloves after cracking eggs then touching ready to eat food or clean plates. Failed to change gloves after wiping table with soiled cloth then engaged in food preparation or touched clean plates at the cookline. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Matzo balls cooling in a deeper than 4 inches , tightly closed container in a cooler incapable of maintain 41°f or below. Corrective action taken, placed in two containers with out lid in a unit capable of maintain 41°f or below. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Cookline handsink used for cleaning utensils. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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10/15/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of Soda bag. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prepping food wearing a watch. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Prep area **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Individually packaged butter and cream cheese at 65-69°f in the prep area. Corrective action taken, moved to a cooler. Explained time control procedure.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Displayed food not properly protected from contamination. Muffins at the front counter. **Corrected On-Site**
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5/2/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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