- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. ... Public Men's and Womens Rooms.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. ... Clean pots and pans stored on a board in corner of kitchen that is only 2 inches above floor
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Drainboards or equivalent not large enough to accommodate all soiled and/or cleaned items. ... There are No drainboard a or drain shelving. After washing dishes are being laced in a dishracks on top of a grease trap.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-contact equipment in poor repair. ... Dishmachine not operational.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Flatware being hand washed/rinsed then hand dipped in sanitizer sink for approximately one second then rinsed under faucet and stored.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... STEAM.TABLE.BAIN.MARIE.HOLDING.CABINET... Cooked chicken 94° plantains 90° **Corrective Action Taken** - food reheated/relocated.
- High Priority - Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- 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.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Wash solution in three-compartment sink less than 110 degrees Fahrenheit. ... Tested at 80°
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09/26/2014 | Routine - Food | Warning Issued |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cooks in kitchen
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. ... Manual WAREWASHING taking place with no sanitizer step.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Kitchen Handwash Sink Used to Thaw Frozen Fish.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Flammables stored near a source of ignition. For reporting purposes only. ... Non 16" separation between deep fryer nod open burner flame.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw marinating chicken. **Corrective Action Taken**
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items in 3 compartment sink.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.....chicken curry, goat curry, beef curry in reach in cooler.
- High Priority - Live flies in kitchen....couple flies.
- Intermediate - Employee used handwash sink as a dump sink.......dumped ice, front line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling......cabbage . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......chicken, goat, beef in reach in cooler.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees....bar. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing......some food evidence inside hanwashing sink, kitchen by reach in cooler .
- Critical - Observed improper vertical separation of raw animal foods .......raw beef above raw fish in reach in freezer . Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue......and standing water by hanwashing sink.
- Critical - Observed raw animal food stored over ready-to-eat food......ra beef, raw fish above ready to eat bread, french fry in reach in freezer . Corrected On Site.
- Plumbing improperly installed........ dishwashing water draining on the floor
- Critical - Raw animal food not properly separated from ready-to-eat food......raw egg with escallion contacting each other in reach in cooler . Corrected On Site.
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11/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.....recommended use 3 compertment sink for sanitize .
- Critical - Hand wash sink lacking proper hand drying provisions....kitchen Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times....obstructed by big container , kitcken Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.....3 compartment sink.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed handwash sink used for purposes other than handwashing......stored spoon in handwashing sink, frontline . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....cheese 46 degrees , sauce 44 degrees in reach in cooler , kitchen Corrected On Site. adjusted thermostate .
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
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