Dune Deck's Mimosa Cafe, 10833 S Jog Rd Ste 200, Boynton Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
07/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent . At waiters prep area and cover missing. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Grease accumulated under cooking equipment. At cook line. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in pan at cook line. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. **Warning**
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Bus tub of cooked potatoes at 55° for one hour at cook line.PIC placed in walkin cooler. Corrective action taken. **Warning**
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked peppers and onions at 104° sitting on cutting board for 30 minutes. PIC states that they are used for potatoes. PIC placed in cooler. Corrective action taken. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at cook line at 59° for 30 minutes near microwave. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee changed gloves with no hand washing. **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. Establishment has no approved Alternative Operating Procedure. Employee at front deli counter cutting tomatoes slices with no gloves. Employee at kitchen prep area handling grapes for garnish on plates with bare hands. Discussed glove use requirements with chef and manager. Corrective action taken. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw pork sausage behind crab cake and cooked veggies at cook line cold holding station. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. She'll eggs over cut cantaloupe, cook line reach in cooler. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. At cook line HWS. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At deli counter employee rinsing out bowl. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for some employees trained. Copies made of some certificates , originals copies only available for 3 employees. **Warning**
|
4/30/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
11/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **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. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. At cook-line at 55°. Employee put in reach in cooler. Corrective action taken. **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. Establishment has no approved Alternative Operating Procedure. Employee garnishing plate with kale and grapes. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp salad at 51° , chicken salad at 49° in front cooler. PIC put in walk in freezer until 41°. Corrective action taken. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 chlorine. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Rack stored on top at waiters station. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Whip and spoon, cook line. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
|
9/10/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
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