ALLY'S COMFORT CAFE
13674 W SR 84 A-138, DAVIE 33325
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/1/2024
High Priority
3
Intermediate
0
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear kitchen. Employee cleaned and sanitized Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled microwave handle next to steam table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on front counter , next to single service condiments, Employee removed. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees working in cook line, one employee wearing a black watch, manager wearing a brown watch and 3 bracelets. Employees removed watches, manager refused to remove bracelets. Repeat Violation
- 16-13-5: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. Observed sanitizer compartment used in the middle. Employee emptied compartment and set up sanitizer solution in left corner compartment. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Walk in cooler- container of grilled chicken breast . Employee covered. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler - all shelves.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two soiled wiping cloths stored on floor.employee removed to be wash. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Chocolate muffins and brownies on front counter,in front of customers , not labeled . Employee removed . Corrected On-Site
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 00ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Manager working on cook line, cracked four non pasteurized raw shell eggs, after grabbed a clean plate to serve pancakes for a different customer. After instructed, employee washed hands. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Raw shell eggs on time , 45 minutes ago. Manager dated. Corrected On-Site
Food safety inspection conducted on 3/1/2024 revealed 12 total violations (3 high priority, 0 intermediate, 9 basic).
Inspection on 10/17/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager and employee wearing jewelry, while preparing food. Employee removed watch. Corrected On-Site - From follow-up inspection 2023-10-17: Observed chef at cooking area wearing jewelryper operator she will not removed jewelry, as it has a sentimental meaning. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 0ppm- Chlorine. Employ set up triple sink. Corrected On-Site - From follow-up inspection 2023-10-17: Dishwasher on disrepair, observed triple sink set up at 50ppm. **Time Extended**
- 12A-10-4:High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching bare body part, no gloves, then proceeded to touch ready to eat bacon. Employee washed hands. Corrected On-Site - From follow-up inspection 2023-10-17: Observers employee touching body part, then touching clean utensils at the cook line. Employee washed hands. Admin Complaint Corrected On-Site
Food safety inspection conducted on 10/17/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 10/16/2023
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag above food equipment, at the dry storage. Operator removed personal bag from clean equipment. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed manager and employee wearing jewelry, while preparing food. Employee removed watch. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. At the kitchen observed cooked potatoes, stores on the floor for cooling. Operator removed item off the floor, and place 6 inch of the floor. Corrected On-Site
- 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed several soiled wiping cloths stored on floor. Operator place cloth in a sanitizer bucket . Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 0ppm- Chlorine. Employ set up triple sink. Corrected On-Site
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching bare body part, no gloves, then proceeded to touch ready to eat bacon. Employee washed hands. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Establishment has a incomplete AOP. Observed employee touching ready to eat food with bare hand contact . Provided AOP to operator to properly fill out. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. coleslaw (51F - cold holding at 10:30am- per operator item was ambient temperature since 1:30am ); Poultry (57F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am );Cut lettuce (51F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am ); pancake butter (53F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am ); bacon butter (53F - Cold Holding at 10:30am- per operator item was ambient temperature since 10am. Per operator-all items have less than 4 hours place on ambient temperature- per operator items were on " time as public health control; no written procedures of time marked as a public health control on items, at the time of inspection. Operator made a list of time marked for items as written procedures. **Corrective Action Taken**
- 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Manager on site refuse to answer public health policy, no policy poster provided.
- 11-27-4: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. No written procedures on establishment.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed coleslaw salad, not date marked.per operator item was hold cold more than 24 hours. Operator date marked item. Corrected On-Site
Food safety inspection conducted on 10/16/2023 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).