- 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 out of water bottle. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour in bulk container. **Corrected On-Site**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Cooked roasted red peppers in walk in cooler for 4 hours at 50° in covered pan and stacked. PIC uncovered pan and put under fan to bring to 41°. Corrective action taken.
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Gyro meat at 79° on machine with both heating elements turned off. Discussed requirements with PIC and both burners turned on. Corrective action taken.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine , after priming , 50 ppm chlorine. After testing again 0 ppm chlorine. Service technician on site and tested 100 ppm. Discussed temperature and sanitizer amounts with manager. Violation must be in compliance at next inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. FILO dessert with cream filling held at room temperature 76° for 2 hours. Time as a public health control provided and filled out. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine. **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. FILO dessert with cream held at room temperature at 76°, cooked this morning. Intention is to keep at room temperature. Inspector provided time as a public health control and assisted manager in filling out form. **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ripped/worn tin foil used as shelf cover. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine, tested twice and tried to prime. PIC states that it is being serviced today.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Pork over sliced red onions. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 chlorine. **Corrected On-Site**
- Intermediate - Soiled material on can opener blade. **Corrected On-Site**
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6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sauce in reach in cooler. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on ice machine. **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. 0 ppm chlorine
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee washed off gloves and wiped with towels, no hand washing. Discussed with PIC. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After using walk in door handle.
- Intermediate - Employee used handwash sink as a dump sink. Veggies in sink at cook line.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- 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.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ladle stored at HWS sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots without sanitizing and putting back on shelf.
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wooden spoon.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Prep area
- Basic - Single-service articles not stored inverted or protected from contamination. Front counter. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, PRIMED PUMP **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. ** Rice in walkin cooler at 74 degrees, PIC states cooling for 5 hours, PIC placed in walkin freezer , 42 degrees in 40 minutes. Corrected On Site. ***. Large cambro of chicken soup in walk-in cooler overnight at 58 degrees on 1/17/13. See stop sale.
- Handwash sink not accessible for employee use at all times. pan on top of sink at cookline . Corrected On Site. Block of frozen shrimp in sink on 1/17/13.
- Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. *** At cook line prep table on 1/17/13
- Observed food being cooled by nonapproved method. Potatos in 4 inch deep cambro covered and stacked in walkin cooler at 52 degrees , 51 degrees in 30 minutes. PIC placed in walkin freezer , 42 degrees in 20 minutes. Corrected On Site. Chicken soup in large covered cambro in walkin cooler overnight at 58? on 1/17/2013.
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1/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. ** Rice in walkin cooler at 74 degrees, PIC states cooling for 5 hours, PIC placed in walkin freezer , 42 degrees in 40 minutes. Corrected On Site.
- Critical - Gyros meat not being cooked with continuous heat. only one heating element being used, PIC turned on other side. PROVIDED operation with GYRO handout. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. pan on top of sink at cookline . Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 1/14/2013.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. OPERATION USING COPIES MARKED INVAID ** SEE COMMENTS This violation must be corrected by : 1/14/2013.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves. Repeat Violation. This violation must be corrected by : 1/14/2013.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Potatos in 4 inch deep cambro covered and stacked in walkin cooler at 52 degrees , 51 degrees in 30 minutes. PIC placed in walkin freezer , 42 degrees in 20 minutes. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Calamari , Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Beef over produce,walkin cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. cambro of sugar, Corrected On Site.
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11/13/2012 | Routine - Food | Warning Issued |
- Critical - Displayed food not properly protected from contamination. pastry at counter. Corrected On Site.
- Critical - Hand sink missing SPLASH GUARD in food preparation room or area. COOKLINE
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employees cutting vegies for salads and items not being cooked.Put on gloves, Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on gloves.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. near dishmachine .
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over seafood , reachin cookline . Corrected On Site.
- Critical - Observed unlabeled spray bottle. Window cleanser . Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. potatos ,pasta and PHFOODS in walkin .
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, Corrected On Site.
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6/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand sink missing paper towels in food preparation room or area. Corrected On Site.
- Critical - Hand sink missing splash guards in food preparation room or area. between reachin coolers at cookline.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
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5/24/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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