BROWARD CENTER PERFORMING ARTS

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. Open gallon of milk in glassfront cooler by cook line missing date marked after opening from opening. Per manager, opened on 5-9. Employee marked. Corrected On-Site

Basic - Ceiling tile missing. Over the reach in coolers.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Over the ware washing area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Over the ware washing area.

High Priority - Dented cans present. 4 dented cans of pasta sauce. Cans discarded. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand sink at the end of the cook line next to the dry storage. Paper towels were supplied Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed Raw beef stored above unwashed limes inside walk in cooler in kitchen. Operator properly stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at prep table in kitchen soiled with food debris.

Basic - Bowl or other container with no handle used to dispense food. Observed deli cup stored inside rice bin in kitchen. Operator removed. 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. Educated operator on proper rop fish thawing procedure. Operator cut packaging open to allow oxygen flow. Corrected On-Site

Basic - Insect control device installed over food preparation area. Observed bug zapper installed above soda fountain in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in standing water, above 41F. Educated operator on proper thawing methods. Operator dumped water and continued thawing chicken under cold running water. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Turkey (45F) Cooling overnight per cook inside walk in cooler. Observed cooked Turkey cooling covered /wrapped. Operator discarded. See stop sale .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Turkey (45F) Cooling overnight per cook inside walk in cooler. Observed cooked Turkey cooling covered /wrapped. Operator discarded. See stop sale .

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Turkey (45F 46 F - Cooling overnight per cook. Observed Cooked Turkey cooling covered / wrapped. Operator discarded cooked turkey. 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 jacket above case of crackers in dry storage room. Operator removed Corrected On-Site

Basic - Equipment in poor repair. Gasket torn or in disrepair in Delfield reach in cooler in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom outside kitchen door.