- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....spatula in kitchen . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......salad, dressings 52° in glass door true reach in cooler. Food being held less than four hours . Food moved to walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler....cook line Raw calamari above artichoke . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.......raw pore, raw beef with raw fish . **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination......all purpose cleaner spray bottle in prep.kitchen. **Corrected On-Site**
- Intermediate - Build up soiled in ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/12/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease, soiled on nonfood-contact surface ...underneath cooking equipment in kitchen.
- Basic - Ceiling hole in prep kitchen.
- Basic - Equipment in poor repair.....flip top reach in cooler in cook line and slide door reach in cooler in kitchen. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity. Spray water bottle.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Meat in 3 compartment sink. **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.....00 ppm .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes , sauce , sweet potato 48° in lip top cooler in cook line. Cut lettuce ,cut tomato 49° in slide door reach in cooler in kitchen. Food being held less than 4 hours . Food moved to walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw sea food above cooked food mozzarella ball, sweet potato, soup . **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Soup ,date was 8/29/13. Voluntarily discarded food. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 70 fresh and 30 dry rodent dropping underneath stove in prep.kitchen. 5 fresh and 6 dry rodent dropping underneath prep.table in prep. Kitchen. 2 fresh rodent and 3 dry rodent dropping underneath 3 compartment sink. 1 fresh dropping on push cart.
- Intermediate - Cold water not provided/shut off at employee handwash sink....prep. Kitchen.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink.....by the 3 compartment sink area.
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9/11/2013 | Routine - Food | Emergency order recommended |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- Basic - Soil residue build-up on nonfood-contact surface. ... Kitchen shelving.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... In walk in cooler... Salmon 48? ... Ground beef patties 57? **Corrective Action Taken**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ...in Process.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In Walk In Cooler... Sauces, cooked lobster,
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
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