- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changing gloves without washing hand Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potato salad,chicken salad,milk, true reach in cooler Corrected On Site.
- Observed single-service articles stored without protection from contamination. single- service articles not inverted, frontline Corrected On Site.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation. --- both front and rear hand sinks Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. --- IN PROCESS
- 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. --- IN PROCESS
- Critical - Observed raw animal food stored over ready-to-eat food. --- raw shell eggs stored above tomatoes and veggie burgers.
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5/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food prepared in a private home.
- Critical - Hand wash sink lacking proper hand drying provisions. --- both handsinks
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- both handsinks
- Critical - No Certified Food Manager for establishment. --- PROVIDED and REVIEWED WITH OPERATOR FOOD MANAGER CERTIFICATION Form HR5030-080
- Critical - No conspicuously located thermometer in holding unit.
- 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. --- IN PROCESS.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cold table with 3 full-pan size openings was being operated with only 1 half-pan and 1 third-pan in place. the remainder of the cold table was unpanned and uncovered, constantly running, and not cooling or holding temperatures.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in storage cooler, raw shell eggs are stored directly on top of prepared potato salad, tomatoes, crutons, shredded cheese.
- Observed single-service articles stored without protection from contamination.--- not protected from coughs and sneezes.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. --- Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. --- flatware, stir-stix, and straws are all stored improperly.
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3/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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