- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen chef
- Basic - Food stored under dripping water line. Upright cooler near waffle maker. Compressor drain line leaking and water pooling on wrapped pan of diced tomatoes. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. COOKLINE reach in cooler next to buffet station. **Corrected On-Site**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Below COOKLINE buffet station and dirty dish wash area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near walk in cooler. Bar hand sink.
- Intermediate - No soap provided at handwash sink. Near ice 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. Includes open cartons of liquid eggs, cooked chicken, diced tomatoes in COOKLINE reach in cooler. LABEL MACHINE RAN OUT OF PAPER ON A PREVIOUS DAY.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser below dish machine. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Orange juice on prep table across from dish machine, no lid ,no straw
- Basic - Employee with no hair restraint while engaging in food preparation. Employee stocking buffet station with cut melon
- Basic - Wiping cloth sanitizing solution stored on the floor. COOKLINE **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Kitchen cook. Advised cook on corrective action
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen cook **Corrected On-Site**
- 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. Kitchen cooked unwrapped and handled stack of American cheese. Advised cook on corrective action
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Open egg whites, raw shell eggs, cracked raw eggs, French toast mixture on COOKLINE : 52-61° for less an 3 hours. Moved items into deeper ice pan and moved extra items to reach in cooler
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink near ice machine, bar hand sink **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Spray bottle containing a food product not labeled. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.cottage cheese- shrimp and sausage 444/46°f - corrective action -keep food inside reach in cooler- shall keep food in reach in cooler - operator stated that food was left out for few minutes during prep of other food
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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12/2/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.kitchen
- Basic - Interior of microwave soiled with encrusted food debris.cookline
- Intermediate - Accumulation of encrusted food debris on/around mixer head.kitchen
- 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. Turkey/walk in cooler
- Intermediate - Handwash sink not accessible for employee use at all times.by ice machine
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. **Repeat Violation**
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5/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.grated chee/prep cooler/cookline
- Basic - Interior of microwave soiled with encrusted food debris.cookline
- 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/walk in cooler
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only. **Repeat Violation**
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1/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No current boiler certification provided/available. For reporting purposes only. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.kitchen
- Observed gaskets/seals on cold holding unit in poor repair.reach in cooler/cookline
- Observed grease accumulated under cooking equipment.cookline
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham/turkey /walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food.seafood /pepperoni /reach in freezer
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8/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20B-02-1 Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.cookline
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.kitchen
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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6/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 06/06/12.
- Critical - Observed encrusted material on can opener.kitchen
- Critical - Observed interior of microwave soiled.cookline
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/6/2012 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. w/I freezer
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Observed residue build-up on shelf rack in w/I cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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11/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/9/2011 | Routine - Food | Inspection Completed - No Further Action |
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