- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/28/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken 63°, beef 63°, cheese 64, left on counter, corrective action taken was to move back into reach in cooler and return items back to 41° or below. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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10/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken 63°, beef 63°, cheese 64, left on counter, corrective action taken was to move back into reach in cooler and return items back to 41° or below. **Warning**
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Box of chips on the floor by the rear exit door. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. On the cook line, chicken and beef at 47°. Both items were put in the reach in cooler and at end of inspection temperature was at 43°. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler in kitchen.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Stored food not covered in reach-in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In chest freezer
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- Intermediate - Handwash sink used for purposes other than bucket in sink . **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In the kitchen hand wash sink
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11/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. At HANDWASH sink in ladies restroom.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store beef at chest freezer.
- Basic - Soil residue build-up on nonfood-contact surface. Water pooling inside Randell cooler at cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at 51? F in front counter area. Cheese at 52? F and chicken at 48? F at cookline under no temperature control. Foods Time marked and application for time as a public health control completed. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At steam table.
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by plastic bucket in front counter area. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At ladies restroom.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 66 degrees under no temperature control in front countet area.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , beef and cheese under no temperature control at cookline at 70 degrees . Corrected On Site. placed in cooler. FOODS NOT MAINTAINED AT PROPER TEMPERATURE S MUST BE DISCARDED WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw beef over hotdogs at reachin cooler.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. men's restroom.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing .
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53A-08-1 No list of certified food service managers available at the establishment.
- Critical - Violation: 53B-08-1 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.
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11/21/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Hand sink missing in food preparation room or area. no handwash sink provided in front counter area. serving foods from steam table.
- Critical - Hand wash sink lacking proper hand drying provisions. ladies restroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory. at cookline .
- Critical - Handwashing cleanser lacking at handwashing lavatory. men's restroom.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. men's restroom.
- Critical - No list of certified food service managers available at the establishment.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese at 66 degrees under no temperature control in front countet area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken , beef and cheese under no temperature control at cookline at 70 degrees . Corrected On Site. placed in cooler. FOODS NOT MAINTAINED AT PROPER TEMPERATURE S MUST BE DISCARDED WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef over hotdogs at reachin cooler.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing .
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8/13/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Hand sink missing in food preparation room or area.FRONT COUNTER HOT HOLDS
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.CHLORINE AND QUAT FOR WIPING CLOTHS
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH SINK
- Critical - No thermometer provided to measure temperature of food product.HOT HOLD FOODS
- Critical - Observed an uncovered electrical box. For reporting purposes only.ABOVE FREEZER
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE WATER
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5/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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