- Basic - Build-up of grease on nonfood-contact surface. At cook line and shelfs next to stove.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Shelf over 3 comp sink peeling.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meat patties at 115° in display case for 2 hours. PIC turned up heat. Corrective action taken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 chlorine
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Pot at cook line.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tall reach in cooler with standing water in bottom.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cutting board.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All TCS items in reach in cooler not marked with date. **Repeat Violation**
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in freezer in back.
- Basic - Food stored in a location that is exposed to splash/dust. Yams near back door. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Unnecessary items on the premise. Cart with tire and misc equipment .
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Beef over rice in tall reach in. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee missing training, with owner, will make copy for file.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice , cooked meats and TCS items in reach in cooler.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Demonstrated to owner how to set up sanitizer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 112° and rice and beans at 117°. PIC Heated to 162°. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. NOT PROPERLY CLOSED IN THE KITCHEN
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Home unit refrigerator
- High Priority - Toxic substance/chemical improperly stored. ABOVE 3 COMPARTMENT SINK
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. KITCHEN
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In the reachin
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Small-diameter metal stem-type thermometer not provided to measure the temperature of thin foods.
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2/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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