- Basic - Bowl or other container with no handle used to dispense food.flour/storeroom **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.fan covers/walk in cooler
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment.top of ice machine **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.kitchen **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.shredded potatos/kitchen **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.cookline **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.
- 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 - Spray bottle containing toxic substance not labeled.cleaner/by 3 compartment sink **Corrected On-Site**
|
07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Container of fruit salad on lower shelf.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Hand wash sink.
- High Priority - Cooked eggs hot held at less than 135 degrees Fahrenheit. Eggs Benedict 90F, scrambled eggs 110F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 52F black beans, 52F melted cheese, 50F pork. Discarded. **Corrected On-Site**
- 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. Black beans 52F, melted cheese 52F, pulled pork 50F. Stored overnight.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Waffle maker.
|
12/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.spice/kitchen **Corrected On-Site**
- Basic - Ceiling tile missing.by dishmachine
- 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.by dishmachine **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine/kitchen **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.cookline **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.oil/cookline
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.beef/seafood
- Intermediate - Handwash sink used for purposes other than handwashing.bar/outside
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar/outside
|
8/14/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee, **Corrected On-Site**
- Basic - Food stored on floor. WIF many items **Repeat Violation**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In ice cream
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over produce and soupWIC, **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Bar
- Intermediate - Handwash sink not accessible for employee use at all times. Warewash HWS blocked with hose, **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Need quat
- Intermediate - Spray bottle containing toxic substance not labeled. Windex at server station
|
4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/20/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. wrapping utensils in napkin - touching forks/knives (not the handle) - no gloves.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm . service call placed by manager .
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 12/17/12.
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over fish - walkin cooler .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws - inside bar and outside bar.
|
10/17/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification. have 60 days to complete training .
- Critical - No handwashing sign provided at a handsink used by food employees. all hand wash sinks need hand wash signs.
- 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. have 60 days from date of hire to complete employee training .
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
|
6/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Frigate's Waterfront Bar & Grill, 400 Us Hwy 1, North Palm Beach, FL »