GOLD MARQUESS PEMBROKE PINES

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and began handling clean equipment without first washing hands. Reviewed proper hand washing procedures with operator and employee. Employee washed hands and put on new gloves Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Pooled eggs over cooked chicken in right low boy cooler. Operator properly seperated Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowl in had wash sink in kitchen. Operator removed Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave contains food debris Warning

Basic - Old labels stuck to food containers after cleaning. Observed at right low boy cooler Warning

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. No color change on test strip after multiple attempts. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table beside cook line, under no temperature control, pooled raw shell eggs (41-51F - Cold Holding) on ice. Container not fully surrounded by ice. Per employee on table since 12:00pm. Manager moved eggs to deeper container full of ice to rechill. Corrective Action Taken Warning

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. Final rinse temperature not reaching 180F after multiple attempts. Warning