Fantasy Caribbean Restaurant Inc, 10114 S Military Trail Ste 102, Boynton Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No copy of latest inspection report available. Owner brought in. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Tall reach in in cooking area. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Whole raw fish over cooked pork. **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cooking area. Discussed with owner, he states that it will be repaired ASAP. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area. **Corrected On-Site**
- 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 pork, chicken and other TCS in reach in cooler. Explained requirements to owner. **Corrected On-Site** **Repeat Violation**
|
10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine .
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken pastries held at 91° for one hour, PIC put in oven to heat. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Whole raw fish over coleslaw. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cooking area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No dates on any TCS foods in reach in cooler. Meats , pasta rice and sauces.
- Intermediate - Records/documents for required employee training do not contain all of the required information. Certificate has name of employee only , the rest is not filled out.
|
6/9/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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