- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. On the cook-line
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Cutting board(s) stained.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. St the sink at the cookline
- Basic - Soda gun holster with accumulated slime/debris. At the front bar.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Food container stored in ice used for drinks. Ice removed
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.at the cook Ine
|
3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. By the cook line, ice cream and wait station
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs in the pantry cooler over ready to eat. In the walk in cooler Raw Chicken over ready to eat. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
|
12/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. By dishwashing area.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of ice machine soiled. Ice scoop container soiled in servers station.
- Basic - Clean utensils or equipment stored in dirty container, scoops in dirty container in servers station.
- Basic - Equipment in poor repair. Interior of Upper Cabinet in servers station in disrepair , not smooth and easy cleanable.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soiled ice machine. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At servers station, by ice cream machine and at cookline.
- Basic - Nonfood-contact equipment in poor repair. Rusted chest freezer lid by walkin coolers downstairs.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door not tight fitting or sealing by chef's office.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of walkin cooler door downstairs.
- Basic - Soiled reach-in cooler gaskets. At single door TRAULSEN cooler by cookline.
- Basic - Stored food not covered in walk-in cooler. Prepped onions. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. At HANDWASH sink in cookline area.
- 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. Handling bread with bare hands at cookline. Gloves worn. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ice cream mix at 49? F, held over night. Voluntarily discarded. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Dining room area buffet.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Brisket at walkin cooler.
|
4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed old labels stuck to food containers after cleaning.
- Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing by chef's office.
|
2/7/2013 | Routine - Food | Call Back - Complied |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. for cold smoked salmon served raw.
- Critical - Hand wash sink lacking proper hand drying provisions. buffet area.
- Critical - Hand wash sink lacking proper hand drying provisions. by front line area.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by equipment in dishwashing area .
- Critical - Handwashing cleanser lacking at handwashing lavatory. buffet area.
- Critical - No handwashing sign provided at a handsink used by food employees. buffet area .
- Critical - No handwashing sign provided at a handsink used by food employees. by dishwashing area .
- 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
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting veggies in rear prep area. Corrected On Site. gloves worn.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. drawers on prep tables in rear prep area .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop holder soiled in server's station .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of ice machine soiled.
- Critical - Observed buildup of slime in the interior of the ice machines.
- Observed clean equipment stored on floor. ice buckets by ice machine .
- Observed clean ice scoop stored in dirty top of ice machine .
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored in ice used for drinks. juice bottle in ice bin at bar.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board soiled at cookline prep cooler
- Observed ice scoop with handle in contact with ice. at ice machine . Corrected On Site.
- Observed insect control device installed over food storage area. above produce storage wire rack near manager's office.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. home made ranch dressing at 52 degrees in front line area. Corrected On Site. ice to food level. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon at 48 degrees, ham salad at 52 degrees , pasta salad at 52 degrees, turkey salad at 52 degrees all at buffet line. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk at 59 degrees at wait station coffee machine . Corrected On Site. placed milk jug in iceberg. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats in walkin cooler .
- Observed reach-in cooler drawer gasket torn/in disrepair. at cookline .
- Critical - Observed soil residue in storage containers. salt/pepper container in rear prep area .
- Critical - Observed uncovered food in holding unit/dry storage area. prepped onions and desserts at walkin cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing by chef's office.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. salmon at 97 degrees in buffet area warmer. increase heat. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey at 118 degrees at carving station. Increase heat .MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL .
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. at employee cafeteria .
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm .
- Critical - Working containers of food removed from original container not identified by common name. salt/pepper container in rear prep area .
|
11/13/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.DISHMACHINE AREA
- Critical - Observed handwash sink used for purposes other than handwashing.BAKERY
- Observed leaking pipe at plumbing fixture.DISHMACHINE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.WALKI N
|
5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.PREPARATION TABLE BLOCKS HANDWASH BAKERY
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.SIDE PREPARATION AREA HANDWASH
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.COOKSLINE
- Critical - Observed expired Food Manager Certification.
- Critical - Observed soil buildup inside ice bin.CRUSHED ICE MACHINE
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SOUP WALKIN
- Wet wiping cloth not stored in sanitizing solution between uses.COOKSLINE
|
10/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.BAKERY
- Critical - Handwash sink not accessible for employee use at all times.TABLE BLOCKS ACCESS
- Observed employee with no hair restraint. Corrected On Site.
- Observed leaking pipe at plumbing fixture.FAUCET 3cs
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
|
3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.OCE CREAM FREEZER
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.FOODHANDLERS
- Wet wiping cloth not stored in sanitizing solution between uses.
|
11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SLICED MEATS
- Critical. No conspicuously located thermometer in holding unit.COOKSLINE REFRIGERATOR DRAWERS
- Critical. No conspicuously located thermometer in holding unit.REACHIN
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.BAKERY
|
3/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.RICE
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times.BAKERY HANDWASH
|
10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Boca Rio Golf Clb Dining Room, 22041 Boca Rio Rd, Boca Raton, FL »