VALE FOOD COMPANY FORT LAUDERDALE

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The solution was changed to Chlorine, 100ppm chlorine

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The solution was changed to Chlorine, 100ppm chlorine **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, cooked meatballs (106F - Hot Holding). The meat balls were cooked approximately 2 hours ago. The meatballs were voluntarily discarded in place of reheating.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, cooked meatballs (106F - Hot Holding). The meat balls were cooked approximately 2 hours ago. The meatballs were voluntarily discarded in place of reheating. **Warning**

High Priority

Live, small flying insects found. Approximately 5 live small flying insects on the walls in the dining room. Approximately 5 live small flying insects landing on chemical boxes in the dry storage area.

High Priority - Live, small flying insects found. Approximately 5 live small flying insects on the walls in the dining room. Approximately 5 live small flying insects landing on chemical boxes in the dry storage area. **Repeat Violation** **Admin Complaint**

High Priority

Interior of refrigerator or freezer in disrepair/has exposed insulation. At the front line, flip top cooler on the smoothie side

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At the front line, flip top cooler on the smoothie side **Warning**

Basic

No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer in the 3CS.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer in the 3CS. **Warning**

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. At the front line hand wash sink. The chef supplied paper towels

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the front line hand wash sink. The chef supplied paper towels **Warning**

Intermediate

No soap provided at handwash sink. At the front line hand wash sink. The chef corrected

Intermediate - No soap provided at handwash sink. At the front line hand wash sink. The chef corrected **Corrected On-Site** **Warning**

Intermediate

Equipment and utensils not rinsed between washing and sanitizing. The pots and pans were not rinsed between washing and sanitizing. The pots and pans were rewashed and sanitized.

Basic - Equipment and utensils not rinsed between washing and sanitizing. The pots and pans were not rinsed between washing and sanitizing. The pots and pans were rewashed and sanitized. **Corrected On-Site** **Warning**

Basic

Spray bottle containing toxic substance not labeled. Next to cook line prep sink, a spray bottle of table cleaner was not labeled. The chef labeled the spray bottle

Intermediate - Spray bottle containing toxic substance not labeled. Next to cook line prep sink, a spray bottle of table cleaner was not labeled. The chef labeled the spray bottle **Corrected On-Site** **Warning**

Intermediate

Equipment and utensils rinsed after the application of the sanitizer solution. At the 3 compartment sink. The pots and pans were rewashed and sanitized

Basic - Equipment and utensils rinsed after the application of the sanitizer solution. At the 3 compartment sink. The pots and pans were rewashed and sanitized **Corrected On-Site** **Warning**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the front line, utensils were stored in 72F standing water. The water was removed and the utensils were washed and sanitized

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the front line, utensils were stored in 72F standing water. The water was removed and the utensils were washed and sanitized **Corrected On-Site** **Warning**

Basic