- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Brisket.
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1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Grease accumulated under cooking equipment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked meats at 45-46° in reach-in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior bottom reach-in freezer.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 45/44? and beans 50? in middle, bottom of reach-in cooler, both quick chilled.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. DELFIELD cooler.
- Critical - Handwashing cleanser lacking at handwashing lavatory. front. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked ribs, beef 52-54f in kitchen DELFIELD cooler. all moved to adequate refrig.
- Observed residue build-up on nonfood-contact surface. door hinges of reach-in line cooler.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit... line cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface... ice scoop container. Corrected On Site.
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1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked... cooked foods.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... phf's 43f in reach-in.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed equipment in poor repair... doors not sealing shut on 2-dr reach-in.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable... wood in bottom cooler.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. No handwashing sign provided at a handsink used by food employees... kitchen.
- 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... new licensee.
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9/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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