- Basic - Bowl or other container with no handle used to dispense food. At rice container at cookline and spice container in dry storage shelving. **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. Cook Drinking in prep area from an open container.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse above and next to pots in dry storage room shelving. Cell phone on prep table. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Plywood used.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish thawing at room temperature at HANDWASH sink. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At Jordon cooler.
- Basic - Spray bottle containing a food product not labeled. Sauce container bottle at Jordon cooler.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Cow foot 43° F to 45° F . All cooked foods must be cooled to 41° F or below within 6 hours. Operator discarded. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Raw chicken between 43° and 44° F prepped last night. Fully cook chicken. Placed inside chest freezer. Corrective action taken.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains between 114° F and bananas 126° F at steam table in front counter area. Heat increased, temperature raised, plantains 165° F, bananas 165° F.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sauce at Jordon cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to thaw fish. **Corrected On-Site**
- 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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5/5/2014 | Routine - Food | Inspection Completed - No Further Action |
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