- Basic - Ceiling fan had accumulation of dust/debris. Kitchen.
- Basic - In-use utensil dipped in sanitizer between uses. Wood utensil for stirring eggs. Discussed with manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Small container of roux made with butter, 92° on shelf over prep line , overnight. PIC not aware it was a violation and disposed of in trash. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracking eggs and then plating biscuits, same gloves. Employee changed gloves. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. At back door.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Tall reach in , waiters station. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Tall reach in at waiter station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Corrected On-Site**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn beef hash and shredded potatoes at 70° at cook line table. PIC put in reach in cooler. Corrective action taken.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. PIC put in reach in cooler. Corrective action taken.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided to operator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken soup, sausage and TCS foods. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Pork behind RTE top of make table. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn beef hash at 82° at cook line. PIC reach in cooler and will add item to time/control for temperature food list. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Potatoes at cookline at 71° PIC dated and discussed amounts for volume of customers.
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 buttering bread, put on gloves. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Bucket of roux in sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Eggs and potatoes at cook line.
- 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. Changed owner, PIC will have training within 60 days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salads and deli meats.
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
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