- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
- 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. **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
- Intermediate - Employee used handwash sink as a dump sink at waitress station . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the front bar. **Repeat Violation**
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on plastic containers . **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Small service cooler hot holding butter , not reaching 41°
- Basic - Gaskets/seals on holding unit in poor repair. On the cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. In service cooler butter 47°. Moved to the cooler, temp before end of inspection 43°.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing. Storing blender in sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the rear wait. Station by the back entrance to the cook-line .
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.front cook line reaching coolers pasta 49°. Revisited before end of inspection 42° **Corrected On-Site**
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At spice container. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. At bar cooler.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoop Handle touching food product at cookline cooler. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Rear prep area and cookline.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. Spice containers in rear prep area. **Corrected On-Site**
- High Priority - Live, small flying insects in server stations.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauces at walkin cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Green cutting board in prep area and cookline.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store container. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At servers station, bar and restrooms.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area and servers station . **Corrected On-Site**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. dishwashing area
- Critical - Hot water not provided/shut off at employee hand wash sink. dishwashing area .
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoops stored on dirty containers in dishwashing area and server's station .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour container .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while slicing bread at cookline. Corrected On Site.gloves used.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ice scoop holders in dishwashing area and server's station .
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks. bar
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. blue cutting board at cookline soiled.
- Observed gaskets with slimy/mold-like build-up. bar coolers.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at flour container in shelving in rear prep area.
- Observed single-service articles improperly stored. takeout container lids not properly inverted in dry storage area on 2nd floor.
- Observed single-service items stored on floor. straws dry storage area 2nd floor.
- Critical - Observed uncovered food in holding unit/dry storage area. butter at walk in cooler .
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. under stairwell.
- Critical - Working containers of food removed from original container not identified by common name. spice container in dry storage area near walk in cooler. flour, cornmeal, and panko containers in rear prep area .
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- GROOVED CUTTING BOARD.
- Critical - PANCHETTA AT 52 DEGREES FAHRENHEIT, COOKED BACON 51 DEGREES FAHRENHEIT- FRONT LINE UNIT REMOVED TO ANOTHER UNIT AND AT LESS THAN 41 DEGREES FAHRENHEIT.
- RESIDUE FROM STICKERS ON CLEAN.
- WET STAKED CLEAN CONTAINERS.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.SIDE STATION HANDWASH
- Critical - No handwashing sign provided at a handsink used by food employees.BAR
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10/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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