- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In food storage area.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers.
- Basic - Food stored in kitchen not covered, seasoning.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. In rest room.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Dented cans present. 3 cans of cheddar cheese sauce found on dry storage rack. See stop sale.
- High Priority - Vacuum breaker missing at hose bibb next to exit door.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In rest room.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta in walk in cooler.
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07/28/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container with pickle.
- Basic - Case/container/bag of food stored on walk in freezer in dry storage area. Cases of ground beef.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dry storage area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Stored food not covered in walk-in cooler. Ribs in walk in cooler. # 1
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ribs
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs in walk in cooler # 1.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bathroom door not self-closing.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can opener
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Produce
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Ceiling soiled with accumulated dust. In stock room
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen
- Basic - Single-service items stored on floor. Takeout containers.
- Basic - Wall soiled with accumulated food debris. Throughout kitchen
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Chicken over BBQ sauces
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared. color-greens with other TCS in gradient .
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sauce and dressing found in walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ribs
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cheese sauce, chicken, color greens, pasta,pork, roast beef found in walk in cooler.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. LETTUCE, EGGS, CARROTS.
- Basic - Equipment in poor repair. SOUTH WALK IN COOLER UNABLE TO MAINTAIN TCS FOODS AT 41° OR BELOW. THIS UNIT SHALL NOT BE USED TO STORE TCS FOODS UNTIL THIS UNIT IS REPAIRED TO CODE, IT SHALL NOT BE USED TO STORE POTENTIALL HAZARDOUS FOODS REPAIRED TO CODE.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. NORTH WALK IN COOLER.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. HOTDOGS, MEATBALLS, TUNA SALAD, COOKED CHICKEN ALL HELD BETWEEN 58° AND 70°; STOP SALE ISSUED.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. HOTDOGS, SALADS,CHICKEN, ETC.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. MILK, HEAVY CREAM.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. RICE COVERED AND WRAPED IN A 6" DEEP PAN. CORRECTIVE ACTIONS TAKEN.
- Intermediate - Handwash sink not accessible for employee use at all times. BOXES AND EQUIPMENT.
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6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed: Observed a nonfood grade basting brush used in food. COS.
- Critical - Observed: Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. PROPER COOLING PRACTICES. COS.
- Critical - Observed: Observed food being cooled by nonapproved method. COVERED IN WALK IN COOLER. RECOMMEND USING PRE CHILLED INGREDIENTS. COOLING AT ROOM TEMPERATURE (POTATOES).
- Critical - Observed: Observed handwash sink used for purposes other than handwashing. SAUCE STORAGE. COS.
- Critical - Observed: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ROAST @ 50 degrees. CORRECTION ACTIONS TAKEN < 4 HOURS.
- Critical - Observed: Observed unlabeled spray bottle. CLEAR LIQUID.
- Critical - Observed: Person in charge failed to insure proper cooling. COS.
- Critical - Observed: Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. ON FLOOR.
- Critical - Observed: Read-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. BRISKET. COS.
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - observed live flies in kitchen.
- Critical - observed raw animal food stored over ready to eat food. eggs stored on top of sour cream. corrected onsite.
- Critical - ready to eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, corrected on site.
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5/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No plan review submitted and renovations in progress.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening . PROCUITTIO
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE #1.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CHEESE# 2.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HOTDOGS @1.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HOTDOGS# 3.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. HOTDOGS#2.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. PAPER TOWELS.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. HOTDOGS# 1. Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. HOTDOGS# 2 Corrected On Site.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. HOTDOGS# 3.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. PROCUITTO. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. KNIVES.
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12/27/2011 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Mizner Productions / Boca Bbq Express, 6601 Lyons Rd Ste C3, Coconut Creek, FL »