- High Priority - Nonfood-grade containers used for food storage - direct contact with food, spray bottle containing oil. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, butter 55°, garlic and oil 54°, pasta station, corrective action taken employee time marked. Saute station drawers dolphin 49°, salmon 50°, crab 51°, pasta 49°, rice 48°, meatballs 48°, chef stated TCS Food in drawers over 4 hours. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, raw beef over raw fish and raw chicken over raw beef in reach in 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 - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Saut station drawers, ambient air temperature 48°. Repairman on premises at time of inspection. **Warning**
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10/22/2014 | Routine - Food | Warning Issued |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - In-use utensil stored in sanitizer between uses, tongs. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, expo station. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, drip well ice cream station.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, waitstation.
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5/20/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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