- Basic - Bowl or other container with no handle used to dispense food......using for spices in prep.area. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water......cook line .
- Basic - Floor tiles missing and crack all over place .
- Basic - No handwashing sign provided at a hand sink used by food employees......main bar at far end side .
- Basic - Silverware/utensils stored upright with the food-contact surface up......in coffee station. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.......spray oil bottle in cook line.
- 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........raw ground beef above precooked soup . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.....raw burger above ready to eat ham in reach in cooler cross from grill in kitchen . **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.......raw ground beef above raw fish . **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Operator discarded it. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles......Mai bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No soap provided at handwash sink.....main bar at far end side and little bar.
|
08/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.......flip top cooler cross from grill and fryer in kitchen. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Stored food not covered in walk-in freezer....corn, **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.....kitchen .
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese , cut tomato 48° in flip top cooler cross from fryer, batter 49° by fryer on ice, cut tomato , cut lettuce 50° in flip top cooler cross from grill in kitchen. Ice on food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.....onion soup, chili, sauce 98° in bainmarie in kitchen .operator discarded those. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw burger top of the cooked meat loaf . Operator discarded it. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sani spray bootle with soup by office. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.....dumped ice, bar.
- Intermediate - Hot water not provided/shut off at employee handwash sink....main bar. **Corrected On-Site**
|
1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture........handwashing sink , dishwashing area.
- Basic - No handwashing sign provided at a hand sink used by food employees.......main bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. .....Shredded cheeses 50°, chicken, mushroom 44° in reach in drawer front side ( back side food temperature was 43°) below grilled in kitchen. Lettuce 47° spinach 60° in flip top reach in cooler access amount stored . Food being held less than 4 hours. Food bing held less than 4 hours. Moved to freezer. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......dishwashing area. **Corrected On-Site**
|
8/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - shelves with rust that has pitted the surface and broken underneath slicer . **Repeat Violation**
- Basic - Build-up of mold-like substance on nonfood-contact surface.......between walk in freezer and ice machine.
- Basic - Carbon dioxide/helium tanks not adequately secured......by the walk in beer cooler.
- Basic - Ceiling tile missing.....above beer walk in cooler.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers......cook line.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Equipment in poor repair......reach in cooler cross from flat grill in cook line incapable maintaining potentially hazardous food at 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Basic - Floor area(s) covered with standing water........front of middle fryer in cook line.
- Basic - Floor tiles cracked, broken or in disrepair........cook line.
- Basic - Ice scoop handle in contact with ice.....bar.
- Basic - No handwashing sign provided at a hand sink used by food employees.......bar.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.......beans soup in prep.sink. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Flammables stored near a source of ignition. .......fryer not separated from stove. For reporting purposes only....... **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly......... 00 ppm.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......Cheeses , turkey burger, rice, pasta, fish , cut tomato, vegetable , ham, prim ribs , chicken lever , hot dog, gravy , beans, macaroni salad, potato salad 51° / 54° in reach in cooler cross from flat grill in cook line . Voluntarily discarded food. Serving butter 48° in expo line . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler...............raw shell eggs above ready to eat ham , cheese in reach in cooler cross from flat fryer in cook line. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Sauce, gravy, . Voluntarily discarded it. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles......bar.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.......stored blender, glass front of handwashing sink at bar.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue........by the prep. Sink.
- Intermediate - No soap provided at handwash sink.......bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......macaroni salad, potato salad, gravy, sauce etc. in reach in cooler cook line
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
|
8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Handles of appliances, equipment, and refrigeration.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. ... Employee drinking on cook line without lid or straw. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. ... Throughout kitchen and back of the house. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. ... Floors throughout kitchen and back of the house have broken, missing tiles and missing grout.
- Basic - Floor tiles missing.
- Basic - Floors not maintained smooth and durable.
- Basic - Food stored in dry storage area not covered. Bags of panko breeding s, flour and the like.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. ... Under shelving on numerous prep tables soiled, oxidized, rusted, and partially covered with torn aluminum foil. Not smooth and easily cleanable. **Repeat Violation**
- Flammables stored near a source of ignition. For reporting purposes only. ... Kitchen Cook Line... there is NO 16" separation between open top gas range and deep fryer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... COOK LINE DRAWER, roast beef 47? **Corrective Action Taken** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No list of certified food service managers available at the establishment.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. ... In kitchen at end of cook line
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. ... Potato peeler.
|
2/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- refrigerated drawers on cook line not maintaining potentially hazardous foods at 41 degrees Fahrenheit or below --- . Repeat Violation.
- Floors not maintained smooth and durable. --- morethan 30 floor tiles broken and/or missing throughout kitchen.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. --- undershelving of some prep tables in kitchen are heavily corroded, oxidized, rusted.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- open can of iced tes atop food in cook line reach in cooler --- Corrected On Site.
- Observed floor area(s) covered with standing water. --- multiple areas thru kitchen.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. --- raw comminuted beef directly above raw seafoods in refrigerated drawers.
- Observed nonfood-contact equipment in poor repair --- in walk in cooler, evaporator (condensation/leak) dripping heavily in area of food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- as noted in 'Food Temperatures' on page 1 of this report, potentially hazardous foods in cook line refrigerated drawers are not held at 41 degrees Fahrenheit or below. --- Repeat Violation.
|
7/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. --- under shelving of prep table beneath jacketed steam kettles is soiled, oxidized and not easily cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- raw chicken breasts 52 degrees F. --- spinach dip 46 degrees F. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, cut vegetables
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in freezer,burger patties
|
3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/29/2011 | Routine - Food | Call Back - Complied |
- 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- refrigerated drawers on cook line. -- on 09/21/11, mahi mahi was 49 degrees F, cooked ribs were 60 degrees F, tuna steaks were 57 degrees F, cooked sliced chicken was 56 degrees F.
- 04-01-1 Cold holding equipment incapable of maiintaining potentially hazardous food cold at proper temperatures. --- refrigerated drawers on cook line. --- on 09/21/11 drawers partly opened and potentially hazardous foods were not at proper temperatures.
|
9/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- coldtable/reach in cooler opposite cook line. This violation must be corrected by : 9/20/11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- refrigerateed drawers on cook line. This violation must be corrected by : 9/20/11.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. --- beverage guns at cocktail bar.
- Observed personal care item stored with food. --- personal duffel-type bag on rear shelf with foods.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- foods in cold table/reach in cooler opposite cook line. This violation must be corrected by : 9/20/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- foods in refrigerated drawers on cook line. This violation must be corrected by : 9/20/11. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. --- in walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. --- dry food bin (flour?)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- walk in cooler,
|
9/20/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reachin cooler drawers under grill. DO NOT KEEP ANY POTENIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED.
- Floors not maintained smooth and durable. Missing tiles and grout on cook's line.
- Critical - Observed buildup of slime on soda dispensing nozzles. Both bars
- Critical - Observed hand wash sink used for purpose other than washing hands. Dumping coffe near b]dishmachine . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Souffle cups us d with salt and pepper in expo area. Need to use something with a handle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in reachin cooler drawers unde grill.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potentially hazardous foods in top of fliptop reachin cooler opposite grill on cook's line. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/13/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk in freezer, pepperoni
- Observed ice scoop with handle in contact with ice.--- at cocktail bars. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- dishmachine operator working both ends of dishmachine
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. --- dishmachine tested at 0 ppm Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights missing the proper shield, sleeve coatings or covers. --- servers station at kitchen pass-thru window.
- 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
|
11/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. opened milk in walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touched nose and shirt with gloved hand and went to do food prep Corrected On Site.
- Observed equipment in poor repair. reachin cooler slide door at bar
- Observed cutting board grooved/pitted and no longer cleanable. throughout
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. greater than 200ppm in bucket Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles. bar
- Critical. Observed buildup of slime on soda dispensing nozzles. little bar
- Critical. No handwashing sign provided at a handsink used by food employees. bar Corrected On Site.
- Floors not maintained smooth and durable. missing tiles on kitchen floor between fryers and burner stove
- Observed floor area(s) covered with standing water. under fryers and 6 burner stove area
- Observed floor area(s) covered with standing water. beer cooler
|
5/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hamburger at 58f in cookline ric Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. cookline
- Observed cutting board grooved/pitted and no longer cleanable.
- Waste line missing at soda gun holster. big bar
- Light not functioning. walkin freezer
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. managers certification not present
|
8/27/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bru's Room Sports Grill, 35 Ne 2 Ave, Delray Beach, FL »