- Basic - No copy of latest inspection report available. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature......chicken , beef in prep.table. **Corrected On-Site** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.....raw chicken next to cooked chicken contacting each other in 2 door victory reach in cooler . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......sausages , fish, shrimp 46°, chicken 50° in white iglo reach in cooler in kitchen . Adjusted thermostats. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over cooked food......raw burger above cooked chicken wings, sausages in white iglo reach in cooler in kitchen. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.....raw chicken next to raw beef contacting each other in 2 door victory reach in cooler . **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.....ice tea in handwashing sink. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- 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. **Warning**
- 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 wings. **Warning**
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10/21/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair..........victory 2 door reach in cooler and reach in cooler below convection oven . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands........employee after use bathroom didn't wash hand at outer handwashing sink. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- 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.......preparing and grab food with bare hands. **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......cheeses 54°, shredded mozzarella cheese ,mozzarella cheese 60°, shrimp 50°, in cold table and reach in cooler in cook line . Operator stated that food was out side for lunch rush. Moved to cooler . Rice, 48°, feta cheese 50°, sour cream 48°, ground beef 49°, chicken 50° in 2 door victory reach in cooler. Food being held more than 4 hours .Stop sale issue. Cut Cabbage 50° to 65° in reach in cooler below convection oven. Advised to operator moved that food in acceptable cooler. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. .....chef told me that they washed their hands in 3 compartment sink or bath room handwashing sink. Explain to chef do not was hands in 3 compartment sink and if you use bathroom sink still you need to wash your hands in outer handwashing sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing..........stored dishwashing detergent in handwashing sink. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
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4/8/2014 | Routine - Food | Warning Issued |
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