Cafe Des Oliviers Llc, 212 S Olive Avenue, West Palm Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Edge of ice machine.
- Basic - Coffee filters not stored in a protected manner to prevent contamination located on coffee machine in prep area.
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Splash guard required at both handwashing sinks in kitchen.
- Basic - Food stored in a location that is exposed to splash/dust. Bread and chicken on storage rack next to handwashing sink. Corrective action taken. Plastic placed on side of storage rack.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Flour scoop stored on shelf in rear storage room.
- Basic - No handwashing sign provided at a hand sink used by food employees across from deep fryer.
- Basic - Reuse of single-service articles. Bread crumbs stored in butter container.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Single-service articles not stored inverted or protected from contamination. Containers on shelf above slicer. **Corrected On-Site**
- Basic - Single-service items stored on floor. Food containers/lids.
- Basic - Soil residue build-up on nonfood-contact surface. Can opener holder.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Bread crumbs. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. 1 can white tuna albacore solid pack on shelf in kitchen.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Cutting and dispensing bread with bare hand contact. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy at 118°F in holding unit. Reheated to 172°f **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb at mop sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken on rack next to hand wash sink found at 118°F. Corrective action taken. Chef transferred to walk in cooler at 118°F. After 1.5 hours temperature is 42°F
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in unmarked spray bottle in rear storage room.
|
10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.UPRIGHT FREEZER AND REACHIN
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.COOKED SLICED CHICKEN ON CONTAINER 12inches deep at 93°. Removed to sheet pan to WIC. LESS THAN 45 minutes cooked **Corrected On-Site**
- Intermediate - Food manager certification expired.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
|
4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
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