IMPROV COMEDY CLUB DANIA BEACH

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell eggs stored over limes and lemons. Employee moved eggs to lower shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, can opener blade soiled with food debris.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. On cook line in cooler drawers, 15 snapper filets held in commercially processed reduced oxygen package. Employee stated gel over night in cooler in package. See stop sale. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flat top grill four drawer cooler raw beef stored over pita bread. Operator removed beef and stored in lower draw. 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top #2 - cooked pasta (48F - Cold Holding). Per operator item was not prepare or portioned today . Item was held in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top #2 - cooked pasta (48F - Cold Holding). Per operator item was not prepare or portioned today . Item was held in cooler over night. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All Soda guns at bar inside kitchen and the outside of the restaurant is soiled with food debris / mold like substance or slime. Operator had employee clean soda guns during inspection. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Operator was unable to provide thermometer. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at bar containing sanitizer. Operator labeled bottle sanitizer during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In kitchen preparation area single serve bowl stored inside sugar and flour container . Operator removed and replaced scoop with handle and stored above food. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Rop fish (40F) thawing In packaging. Advised operator to remove fish from packaging immediately. Operator removed fish from packaging during inspection and wrapped individually. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee seen eating in food preparation area. Advised operator to have a designated area for employees to eat. Employee moved to designated area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hand bag stored above preparation table .Operator removed and stored in designated area. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ic scoop stored on top of ice machine. Operator removed wash, cleaned and sanitized scoop and stored in clean container on top of ice machine. Corrected On-Site Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wearing gloves use personal cell phone, placed on pants pocket, then grabbed a clean spoon to stir up a container of yellow cheese heating on stove. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two flying insects on top of hand wash sink in bar area, outside of kitchen.- employee kicked flies, cleaned and sanitized area. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-next to triple sink. Employee provided. Corrected On-Site

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and a bracelet, after manager instructed, employee removed. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of large machine, in rear kitchen. Employee removed. Corrected On-Site

Basic - Single-service articles stored on a soiled surface. To go co tai res stored of soiled shelf wit build up of black like substance, under counter shelf in main bar. Employee removed . Corrected On-Site

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. Emailed procedures

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator cut/ slit packages during inspection Corrected On-Site

Basic - Employee beverage container above flip top cooler in kitchen. Manager discarded drink Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding units in kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinara sauce (44-46F - Cooling) overnight at cook line. Per operator, foods cooled covered overnight inside walk in cooler. Operator discarded.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker installed on splitter attachment at mop sink.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed marinara sauce (44-46F - Cooling) overnight at cook line. Per operator, foods cooled covered overnight inside walk in cooler. Operator discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzles at kitchen bar and main bar.

Basic - Ice scoop handle in contact with ice. Observed scoops stored in ice bins at bar, handle in contact with ice. Operator removed and properly stored. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top coolers at cook line. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in women's restroom. Operator posted sign. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water in kitchen prep sink. Per operator, shrimp thawing for approximately 10 mins. Operator turned water on. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink wash set up in middle sink instead of first. Warning - From follow-up inspection 2023-07-29: Observed at callback inspection triple sink not set up. Time Extended

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated should receive at next delivery.

Intermediate - Spray bottle containing toxic substance not labeled. 1) Observed two spray bottles with unknown substance unlabeled in back kitchen area. Operator labeled. 2) Observed two spray bottles with unknown substance unlabeled at front bar. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside both ice machines in kitchen.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed two CO2 bottles unsecured next to soda station in kitchen next to walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom. Observed waste receptacles without lids in women's restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee jackets hanging on speed rack with portioned condiments next to walk in cooler. Operator removed. 2) Observed employee jacket on shelf above food prep table in dish wash area. Operator removed. Corrected On-Site

Basic - Food stored on floor. 1) Observed frying oil stored on floor in prep room in kitchen. 2) Observed boxes of tortilla chips stored on floor in dish washing area.

Basic - Ice scoop handle in contact with ice. Observed ice scoops in contact with ice in two ice bins at kitchen bar. Operator removed scoops. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soda nozzles at kitchen bar stored in standing water. Operator removed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign in women's restroom in main dining area.

Basic - Old labels stuck to food containers after cleaning. Observed clean dishes with old labels at dish washing area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop upper unit pickled cabbage (45F - Cold Holding); cole slaw (46F - Cold Holding); cut tomatoes (45F - Cold Holding). Top lid of unit removed. Per manager items in line approximately 2 hrs. Items moved back to walk in cooler to rechill and lid placed back on unit.. Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine not reaching 160F on test strips after multiple times running.

Intermediate - No soap provided at handwash sink. At hand sink opposite cook line. Manager replaced soap. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In 4 drawer cooler on cook line, thawed salmon still in unopened ROP packaging.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop unit and prep table. Employee removed knives and sent to be cleaned. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at end of cook line. Employee dumped water and replaced with dry container. Corrected On-Site