LUCKY STRIKE DANIA BEACH

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. Operator primed machine 100ppm

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler on expo line, milk opened more than 24 hours not date marked. Operator put date on bottle Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to operator

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at dishwasher area blocked either clean containers. Operator moved items from sink.

Intermediate - Spray bottle containing toxic substance not labeled. On prep line, spray bottle containing sanitizer not labeled

Basic - Food stored on floor. In walk in freezer, two boxes of frozen food stored on floor. Operator moved food to shelf. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open chicken over ready to eat ice cream in walk in freezer.operator properly stored food Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bleach bottle in dry storage area. Operator labeled Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on back prep table. Operator removed Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed at kitchen cook line. Operator elevated bucket Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above shredded cheese inside walk in cooler. Operator properly stored. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed soap dispenser and wiping cloth stored inside hand wash sink at dish pit. Operator removed. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm) in kitchen. Dishwasher currently not in use. Operator will use triple sink to wash, rinse, and sanitize dish ware.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a black bracelet, after. Manager instructed, employee discarded. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee portioning fries. Manager provided. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chicken cooked 6/16 not date marked.

Intermediate - No soap provided at handwash sink. Observed across from clean utensils shelf. PIC replaced soap. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use tongs stored on equipment door handle between uses. Observed on cooler across from cook line. PIC removed and stored appropriately. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed spinach dip thawing at room temperature. PIC placed item to thaw under running water. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well, nacho beef mix (124F - Hot Holding). Per manager in unit less than 2 hrs. Removed to stove to reheat for proper hot holding. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop and prep table. Manager removed knives. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on dry pans on rack by triple sink. Employee began to remove and scrap old labels. Corrective Action Taken

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can tomatoes on shelf in dry storage with heavy creases and dents. Manager discarded can. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. In right side flip top cooler open case of raw burgers above open case of cookie dough. Manager inverted for proper separation. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At right side fliptop unit upper portioned cooked beef (39-47F - Cold Holding); portioned cooked chicken (40-49F - Cold Holding). Portions over-stacked in containers. Per manager in unit less than 2 hrs. Over-stacked portions moved to walk in cooler to rechill. 2) At left fliptop unit upper cooked wings (39-54F - Cold Holding). Wings over stacked and not covered. Per employee in unit 1.5 hrs. Over stacked portions moved to walk in cooler to rechill and lid placed on remainder. Corrective Action Taken Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at bar hand sink closest to front windows.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep space next to left fliptop unit. Employee moved beverage to shelf under prep table. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Multiple containers in walk in cooler with old labels affixed.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Clock in to work , put in gloves. After instructed, gloves discarded, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef changed gloves , after instructed chef discarded gloves, washed hands and put in new pair of gloves . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers same shelf of RTE food, employee placed raw burgers bellow RTE food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler drawers-cheese bread 50°F, per operator food held less than 4 hours, cheese bread moved to walk in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table-chill (112F - Hot Holding). Per operator food on steam table for one hour. Employee reheated to 165F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. SprY bottle next to clean plates and utensils. Employee removed Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, employee cleaned Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area, employee provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Bar area, employee provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. WIC-Chili sauce, cheese sauce, chicken wings. Prep two days ago. Operator dated Corrected On-Site

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

Basic - Clean utensils or equipment stored in dirty drawer or rack. Storage utensils in dirty container. Employee removed to be clean and sanitized Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two open drinking cups by prep table next to ice cream station. Employee discarded Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Chef, operator provided Corrected On-Site

Basic - Food stored on floor.WIF, two boxes of French fries, employee placed on shelves Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two knives, employee removed Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee removed ice cream scoops Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Milk shake machine. Employee cleaned Corrected On-Site

Basic - Stored food not covered. Open bag of pasta, employee sealed the bag Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooling drawers- burger (48°F - Cold Holding); hot dogs (47°F - Cold Holding); shredded cheese (49°F - Cold Holding); chicken (50°F). Operator discarded, doesn't know how long food was there.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooling drawers- burger (48°F - Cold Holding); hot dogs (47°F - Cold Holding); shredded cheese (49°F - Cold Holding); chicken (50°F). Operator discarded, doesn't know how long food was there. See stop sale. Corrective Action Taken

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Spray bottles containing yellow solution, employee labeled Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator cleaned and sanitized, stored properly Corrected On-Site Repeat Violation