- Basic - Bowl or other container with no handle used to dispense food. At flour container.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dead roaches on premises. 1 dead roach near customer restroom.
- 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.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At MSG container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Customer restroom also used by employees.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken in standing water at 3 compartment sink. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline flip top cooler near steam table.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Flour containers.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs stored behind onions on top of make table at cookline flip top cooler where drippings from eggs may contaminate onions. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken and raw shrimp stored above open containers of soy sauce.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwashing area.
- Intermediate - No soap provided at handwash sink. Customer restroom and dishwashing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs at walkin cooler made 3 days ago.
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5/19/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - Observed: All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pork 46° F, shrimp 56° F, chicken 51° F at cookline flip top cooler #1. Chicken at 49° F, shrimp at 54° F, noodles 48° F, at cookline flip top cooler # 2. Added ice, placed in freezer and in walkin cooler. Corrective action taken. All foods must be discarded within 4 hours from leaving temperature control. **Warning**
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. Light switch in employee restroom soiled. Shelving above steam table and near back door area soiled. Wok line and exterior with build up of debris. Thermometer at cookline cooler heavily soiled. **Warning**
- Basic - Observed: Case/container/bag of food stored on floor in walk-in cooler. Raw chicken. **Warning**
- Basic - Observed: Clean utensils or equipment stored in dirty container at cookline. **Warning**
- High Priority - Observed: Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Rice at walkin cooler. See stop sale. **Warning**
- Basic - Observed: Covered waste receptacle not provided in women's bathroom. Customer restroom. **Warning**
- Basic - Observed: Employee personal items stored in or above a food preparation area. Cell phone and wallet. **Corrected On-Site** **Warning**
- Basic - Observed: Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Observed: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. No sanitization step observed when warewashing spatula at the 3 compartment sink. Do not use dishes/equipment not properly sanitized. **Warning**
- Basic - Observed: Equipment or utensils not designed or constructed in a durable manner. Home made scoop made out of plastic bottle . Discarded. **Corrected On-Site** **Warning**
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. **Warning**
- Basic - Observed: Food storage containers stored directly on top of other foods on make table at flip top cooler on the cookline. **Warning**
- Basic - Observed: Food stored in dry storage area not covered. Flour container. **Warning**
- High Priority - Observed: Food-contact surfaces not sanitized after cleaning, before use. Spatula not sanitized when warewashing at the 3 compartment sink. Do not use equipment/utensils not properly sanitized. **Warning**
- Basic - Observed: Hood soiled with accumulated grease. **Warning**
- Basic - Observed: In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At pepper container. **Warning**
- Basic - Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on dirty container at cookline. **Warning**
- Basic - Observed: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By takeout area. **Warning**
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom. **Warning**
- Intermediate - Observed: No soap provided at handwash sink. Employee restroom. **Warning**
- Basic - Observed: Old food stuck to clean dishware/utensils. On spatula. **Warning**
- Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
- High Priority - Observed: 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. Rice at 65° F at walkin cooler cooling overnight. 2nd temperature taken within 1 hr at 64° F. Stop saled. Corrective action taken. **Warning**
- High Priority - Observed: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef stored above raw carrots on make table at cookline where drippings from beef may contaminate carrots. **Warning**
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw chicken over soy sauce at walkin cooler. **Warning**
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef at reach in freezer. **Warning**
- Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. At cookline flip top cooler. **Warning**
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs made 3 days ago at walkin cooler. **Warning**
- Basic - Observed: Stored food not covered in walk-in cooler. Peeled onions, prepped veggies and sauce. **Warning**
- Basic - Observed: Utility lines are unnecessarily exposed along the floor. Walkin cooler drain line . **Warning**
- Basic - Observed: Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Observed: Working containers of food removed from original container not identified by common name. Baking soda, flour and pepper containers in shelving in front line area. **Warning**
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5/5/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Q Kitchen Restaurant, 206 N Federal Hwy, Deerfield Beach, FL »