- 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. **Warning**
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10/08/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Use of cup with no handle at bars. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bulk gluten container soiled. **Warning**
- 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. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. At 3 bar beer coolers **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine . **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline area. **Warning**
- Basic - Straws not individually wrapped or in an approved dispenser at bar top. Side bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt container in rear prep area. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food (cheese) and/or clean equipment or utensils without washing hands. **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. Cooked cleaned dirty surfaces with wiping cloth then used the same soiled cloth to wipe both of his gloved hands and the continued preparing food without taking off the gloves and washing his hands. **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. Cutting strawberries with bare hands. Establishment has no approved Alternative Operating Procedure. Gloves worn. **Corrected On-Site** **Warning**
- 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. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50° F, boiled eggs 52° , cheese 51° F, home made ranch dressing 51° F, home made blue cheese dressing 51° F, goat cheese 51° F, blue cheese 51° F. All foods discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pasta Fajiole soup at 51° F cooling in reachin 2 door cooler near managers office. See stop sale. Soup discarded. Corrective action taken. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In bar areas and cookline. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 84° F men's restroom near bar area. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Servers station. **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Flip top cooler in Rear prep area closest to walkin cooler. All potentially hazardous foods removed and discarded from cooler. Corrective action taken. **Warning**
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08/08/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. At yeast container in dry storage shelving near cookline.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Beer keg cooler soiled at main bar. 3 door cooler in side bar soiled.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment stored on floor. Ice sticks on floor at walkin freezer
- Basic - Clean utensils or equipment stored in dirty container in dishwashing area.
- Basic - Employee beverage container in a 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.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Floor tiles cracked, broken or in disrepair. Water pooling in gaps on tile in drink station.
- Basic - Food stored in holding unit not covered. Ice cream held overnight at Tekna Line freezer not covered.
- Basic - No handwashing sign provided at a hand sink used by food employees. At cookline.
- Basic - Nonfood-contact equipment in poor repair. Lids broken on bagel storage freezer in cookline area.
- Basic - Single-service articles improperly stored. Unwrapped straws at bar top.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in rear prep area not properly inverted. Pizza boxes on top of unused cooler near drink station not properly inverted.
- Basic - Soil residue build-up on nonfood-contact surface. Broken glass inside glass chiller at main bar.
- Basic - Soiled reach-in cooler gaskets. At pizza prep cooler.
- Basic - Waste line missing at soda gun holster. At main bar.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Proportioned pasta at cookline cooler held over night at 52° F at initial temperature, temperature remained the same at 2nd temperature within 45 minutes. Marinara sauce at walkin cooler held over night at 61° F at initial temperature , 2nd temperature within 45 minutes remain the same. Foods discarded . **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over chili sauce at walkin cooler.
- High Priority - Small flying insects in bar areas.
- High Priority - Toxic substance/chemical stored by or with single-service items. Mosquito repellent spray next to takeout containers in bar area .
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Glass cleaner in ice cream prep area.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At Victory cooler at end of cookline.
- Intermediate - Clam/mussel tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. At cookline, small bar and ice cream station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline and side bar.
- Intermediate - No soap provided at handwash sink. At side bar.
- Intermediate - mussels tag removed from original container prior to container being emptied.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving by dishwashing area.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Gelato
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Dishwashing area.
- Basic - Floor tiles cracked, broken or in disrepair. Dishwashing area.
- Basic - Nonfood-contact equipment in poor repair. Rusted shelving inside cookline cooler near steam table.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers not properly inverted in rear prep area shelving.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At servers station.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Water leaking from faucet/faucet handle. At HANDWASH sink near 3 compartment sink by cookline.
- Basic - Working containers of food removed from original container not identified by common name. Cornmeal.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Tropicana glass door cooler near servers station and beer cooler at bar.
- Intermediate - Plans submitted and approved do not match actual set up of food service establishment. A picture of the corrected plans were sent to plan REVIEW. Corrective action taken. Operator to send PDF file of plan to plan REVIEW.
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. In rear prep area shelving.
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Cafe Med By Bice, 2096 Ne 2 St, Deerfield Beach, FL »