- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, dishwasher. **Corrected On-Site** **Warning**
- 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. Dicing tomatoes. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Shrimp, beans, diced potatoes, cheese, spinach, ham. All between 44° and 47°. Corrective active taken, Food double panned, cooler re set up. All food between 42° and 44° at end of inspection, reach in cooler across from stove. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, potatoes 125°, reheated to 138°. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, raw swordfish over stock in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, prep area. **Corrected On-Site** **Warning**
- Intermediate - Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. **Warning**
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09/18/2014 | Routine - Food | Warning Issued |
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