OAKLAND PARK SNACK BAR

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish not vertical separated from sandwich bun in chest freezer.

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/hotels-restaurants/food-lodging/food-manager/. Manager returned during the inspection.

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed accumulation of old food debris inside box containing plastic wrap.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored in a location that is exposed to splash/dust. Observed food stored next to hand wash sink exposed to contamination.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marks gravy, shredded cheese, sliced ham, etc. Per operator all 24-36 hrs since production.

High Priority - Container of medicine improperly stored. Observed vitamins on dry goods shelf. Operator relocated to office area. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Observed raw shell eggs on shelf of 3 compartment sink. Operator discarded.

Intermediate - No soap provided at handwash sink front kitchen. Operator refilled. Corrected On-Site

Basic - Equipment in poor repair. Observed broken gaskets on reach in coolers.

Intermediate - Two-compartment sink used for warewashing. Observed 3rd compartment of sink blocked. Operator needs to sanitize properly.

Basic - Equipment in poor repair. Observed several cooling units working at 41-42F. Operator to get theses serviced.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. All refrigerators need working ambient thermometers.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched trash can lid then proceeded to prepare food without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad - cookline flip top - ambient cooling for less than 1/2 hour at 10am (46-47F - Cooling) at 10:30am 46-47F. At this rate cooling to 41F within 4 hours will not occur. Operator moved item to freezer to expedite cooling. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine 200ppm). Operator made new solution - chlorine 100ppm. Corrected On-Site

Basic - Cardboard box used as garbage container. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee belongings stored over prepared food on back shelf. Operator stored properly. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Chlorine 0ppm). Operator made new solution. Chlorine 100ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw beef burgers stored over or with ready-to-eat cooked chicken in a freezer - not all products commercially packaged. Reviewed proper refrigerator storage procedures and operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - butter (41-50F). Observed item overfilled. Per operator item was placed in unit approximately an hour ago. Operator removed excess and placed in reach in to quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda fountain nozzles. Operator cleaned during inspection. Corrected On-Site

Basic - Cardboard box used as garbage container.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After entering the restaurant from outside. Employee changes gloves to then proceeded to cut tomatoes. Instructed employee to wash hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-2021

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. One door cooler dry storage: ham 48°. Per operator food outside temperature less than 3 hours. Operator moved to freezer to quick chill. Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Shows 20° when unit is 40°

Basic - Chicken and fries stored on kitchen floor. Operator moved all items to freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fries, chicken and beef thawing at no temperature control. Operator moved all foods to freezer.

Intermediate - Records/documents for required employee training do not contain all of the required information. Certificate missing expiration date.

Basic - Food stored on floor. Observed cut lettuce on kitchen floor during preparation. Food elevated. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. On wall behind flip top.

Basic - Wet mop not stored in a manner to allow the mop to dry.