Nestor's At Bageland, 7050 W Palmetto Pk Rd #48-50, Boca Raton, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. At flour containers.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cardboard liner soiled at walkin cooler.
- Basic - Build-up of mold-like substance on nonfood-contact surface. In interior of HANDWASH sink in servers station.
- Basic - Employee personal items stored in or above a food preparation area. Cellphone and keys on prep table at cookline.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets with slimy/mold-like build-up. Cookline cooler.
- Basic - In-use knife sharpener stored in cracks between pieces of equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walkin freezer and walkin cooler in bagel prep area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers at walkin cooler.
- Basic - Soil residue build-up on nonfood-contact surface. Rolling rack at walkin cooler
- Basic - Stored food not covered in walk-in cooler. Desserts, chicken, sauces, pickles.
- Basic - Walk-in cooler floor soiled. Walkin cooler near deli case area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit. Butter at 78? F under no temperature control at bagel prep area. Time marked. Must discard food within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cream cheese at 68? F at servers station. Add ice to food level. MUST DISCARD WITHIN 4 HOURS FROM LEAVING TEMPERATURE CONTROL. **Corrected On-Site**
- 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. Servers grabbing bagels with bare hands when toasting them. Use thongs. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at 52? F at cookline cooler. Ice down. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Raw bacon hot held at 125? F on top of cookline. Placed on top of grill. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Wd40 Stored by mustard in deli case area cabinet.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store sanitizer bucket in Deli case area.
- Intermediate - No soap provided at handwash sink. Cookline. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Paint brush used for apricot glaze in servers station.
- Intermediate - Walk in cooler shelves soiled with food debris.
|
2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
|
7/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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