Basic - Case/container/bag of food stored on floor in dry storage area. CUTTING BOARDS AND OTHER ITEMS IN THE FLOOR
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. SEVERAL BOXES IN WALK IN FREEZER
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. SEVERAL ITEMS IN WALK IN COOLER NOT DATE MARK
4/3/2014
Routine - Food
Inspection Completed - No Further Action
No Violations Were Observed
10/14/2013
Complaint Full
Call Back - Complied
Intermediate - Manager lacking proof of food manager certification.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
7/23/2013
Complaint Full
Call Back - Extension given, pending
Basic - Garbage on the ground and/or pad around dumpster.
Basic - Missing drain plug at dumpster.
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. COOKED WINGS 10 POUNDS HELD AT 48 DEGREES MANAGER DISCARDED **Corrected On-Site**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. WINGS COOKED PREVIOUS DAY HELD AT 48 DEGREES MANAGER DISCARDED PRODUCT
High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. COOKED WINGS PREVIOUS DAY HELD AT 48 DEGREES MANAGER DISCARDED PRODUCTS **Corrected On-Site**
Intermediate - Employee filled water pitcher/cup at handwash sink. AT BAR
Intermediate - Handwash sink not accessible for employee use at all times.
Intermediate - Handwash sink used for purposes other than handwashing.
Intermediate - Hot water not provided/shut off at employee handwash sink. BOTH MEN AND WOMEN'S BATHROOMS **Corrected On-Site**
Intermediate - Manager lacking proof of food manager certification.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. BAR HWS
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - No soap provided at handwash sink. AT BAR HWS
Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Wings at walk in cooler 48 degrees
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. COOKED WINGS NO DATE LABELED IN WALK IN COOKER
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