- Basic - Ice scoop handle in contact with ice. In ice machine in back of restaurant. Manager removed ice Scoop from machine. Placed in 3 compartment sink for washing.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In WALKIN cooler and stand up freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of prep table. Operator removed wet towel and placed in sanitizing solution.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On guard area and door.
- Intermediate - Cutting board(s) stained/soiled. Black mildew throughout entire cutting board.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup of liquid in hand washing sink in kitchen by steam table.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In both hand sinks. Operator replaced towels in hand sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink.in kitchen by steam table.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. POTATOES. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Open dumpster lid.
- Basic - Raw animal food stored above unwashed produce. EGGS ABOVE TOMATOES.
- Basic - Unnecessary items on the premise. WEIGHT EQUIPMENT, BICYCLES.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. BEEF NEXT TO AND IN CONTACT WITH BUTTER IN WALK IN COOLER.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. MEAT PASTRIES @ 120°.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. EGGS ABOVE WASHED and SLICED CARROTTS.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. HOW TO CALIBRATE A PROBE THERMOMETER.
- 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 AND PORK COOKED 2/18/14 NOT DATE MARKED.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in white refrigerator
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.SOUP. COOKED MEATS WIC
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9/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Leaking pipe at plumbing fixture.KITCHEN HANDWASH SINK
- Basic - No handwashing sign provided at a hand sink used by food employees.FRONT
- Basic - Stored food not covered in walk-in cooler.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.SANI BUCKET
- Intermediate - Hot water not provided/shut off at employee handwash sink.TURNED OFF. LEAK. KITCHEN HANDSINK
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.COOKED BEANS. COOKED RICE. SOUP. WIC
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food-contact surface not smooth and easily cleanable.NON HARDWOOD TOP USED AS CUTTING BOARD
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in white refrigerator
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.SOUP. COOKED MEATS WIC
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6/21/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.NO SELF CLOSER
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 - Observed no splash guard between handwash sink and prep sinks
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8/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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