LESTERS DINER II
4701 Coconut Creek Parkway
Florida, 33063
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/12/2024
High Priority
3
Intermediate
4
Basic
8
Total
15
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed at kitchen prep table. Operator discarded. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Gasket torn on right walk in cooler door.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed at kitchen cookline **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents at cookline soiled with grease
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed at dish area. Operator began removing lables **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cookline. Operator placed wiping cloth in sanitizer solution **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm). Operator remade solution. Quaternary tested 200ppm **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cooking oil Squeeze bottles not labeled at cookline. Operator labeled. **Corrected On-Site**
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee at kitchen washed hands with no soap. Instructed employee to use soap when washing hands. Reviewed proper hand washing procedures. Operator washed hands with soap **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in left walk in cooler. Operator properly inverted **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top cooler- sliced cheese (43-48F - Cold Holding). Per operator item on unit less than four hours. Observed items above fill line in container. Operator removed overflow layer and moved to freezer to rapid cool. Item not prospered or portioned today. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 illnesses with operator provided hand out.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 1. Salad station-At 10:15am cut lettuce 50F (ambient cooling for two hours) to 49F at 10:45am. At this rate, proper cooling to 41F in 4 hours will not occur. Observed items covered cooling. Operator removed cover and moved item to freezer to quick chill. 2. At 9:25am, cut tomatoes 49F (ambient cooling for 1 half hours to 48F at 10:00am. At this rate proper cooling to 41F in 4 hours will not occur. Observed tomatoes over filled in unit. Operator moved tomatoes to freezer to quick chill **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at waffle station and salad station soiled with mold like substance
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and filled out with operator **Corrected On-Site**
Food safety inspection conducted on 11/12/2024 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 7/20/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom. - From follow-up inspection 2024-07-20: Observed at callback inspection same. **Time Extended**
Food safety inspection conducted on 7/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/19/2024
High Priority
10
Intermediate
2
Basic
8
Total
20
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple plastic cups in bulk food items in prep kitchen. Employee removed all cups. **Corrected On-Site** **Repeat Violation**
- 24-28-4:Basic - Clean equipment/dishware/utensils stored below/beside soap or paper towel dispenser exposing the items to drips from people's hands. At front counter, milkshake machine and scoop sitting directly beside handwash sink providing possible contamination from washing hands.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on clean dish drain board at dish machine. **Repeat Violation**
- 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, watch, and keys on shelf next to dry spices in back prep area.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.Food debris buildup on floor around waffle station.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In back prep storage area foil to go pans not stored inverted. Manager inverted. **Corrected On-Site**
- 21-10-4:Basic - Soiled dry wiping cloth in use. Multiple employees with soiled wiping clothes tucked into aprons. **Repeat Violation**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dishwasher did not wash hands after replacing paper towels by dish machine and proceeded to put on gloves to handle clean dishes. Reviewed with employee proper handwashing and employee washed hands. **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. **Repeat Violation** **Admin Complaint**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees on cook line wiping hands on wiping clothes tucked into aprons and continuing to prepare food items. **Repeat Violation** **Admin Complaint**
- 12A-29-4: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 picked up dirty towel from floor and continued food preparation without washing hands and changing gloves. Reviewed with manager to discuss with employee proper procedures when handling dirty items. **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of raw turkey sausage above open case prepared spinach. Manager rearranged for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 6 drawer cooler at cook line, container of raw breaded chicken above container of portioned cooked pork and container of sauerkraut. Manager rearranged for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At 4 drawer cooler on cookline, container of raw chicken above container of raw steaks. Manager rearranged items for proper separation. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline KITCHEN FLIPTOP UPPER - shrimp salad (47F - Cold Holding); tuna salad (48F - Cold Holding); chicken salad (47F - Cold Holding); sliced Swiss cheese (49F - Cold Holding); sliced American cheese (48F - Cold Holding); LOWER - sliced turkey (46F - Cold Holding); smoked salmon (50F - Cold Holding); roast beef (48F - Cold Holding). Per employee all items pulled cold from walk-in and in unit just over 4 hrs. All items removed to walk in cooler to rapid rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 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. At far end of cook line, time mark missing on raw pooled shell eggs and pancake batter. Per manager brought to line less than 3 hrs. Time mark added. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attacked hose by back door missing vacuum breaker.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Strainers in hand sink in back prep kitchen. Employee removed. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dishwasher hand sink. Employee replaced. **Corrected On-Site**
Food safety inspection conducted on 7/19/2024 revealed 20 total violations (10 high priority, 2 intermediate, 8 basic).