- Basic - Cutting board has cut marks and is no longer cleanable. ... On cook line.
- Basic - Equipment in poor repair. ... Cook Line Cold Table/Undercounter Unit. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...REACH.IN.COOLER... (Cook Line Undercounter Cooler) scallops 49° shrimp 45° salmon 49° AMBIENT TEMPERATURE 45° (Cold Table) bleu cheese crumbles 45° - All items in cooler since at least last night per chef. **Corrective Action Taken** - foods iced. **Repeat Violation**
- 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 - Clam/mussel/oyster tags not marked with last date served. ... Last three weeks of tags have no last date serve dates. **Repeat Violation** **Repeat Violation**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 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.
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Portable fire extinguisher in a locked cabinet with no means of access. For reporting purposes only. ... The Fire Supression System pull station is completely blocked by a tall single door freezer that abuts the ignition handle making it inaccessible.
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09/30/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, reach in cooler across from grill ambient air temperature 44 and reach in cooler by window ambient air temperature 44. **Warning** At time of callback unable to determine if coolers are 41° or below. Technician just left. Informed operator to not use coolers until maintaining 41° or below.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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3/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Equipment in poor repair, reach in cooler across from grill ambient air temperature 44° and reach in cooler by window ambient air temperature 44°. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours, chicken stock 75°, employee stated stock made at 11 pm last night, then placed in reach in cooler. 70° at end of inspection.t **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale, stock. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, pasta, sauce, butter, grilled onions, mozzarella. All between 44° and 45°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, whole shell eggs over sauce in reach in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by stove. **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**
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3/26/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair, reach in cooler by front window, ambient air temperature 45°. Owner turned down cooler and 41° at end of inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cut tomatoes, stuffed mussels, lettuce, mozzarella. All 45° in reach in cooler by window. Owner turned down cooler and food 42° at end of inspection.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, tongs. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, front. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, pasta. **Corrected On-Site**
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface......hood filter.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Silverware/utensils stored upright with the food-contact surface up......forks next to steam table.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw fish above celiantro , cooked duck, raw mussels above cooked chicken, pasta .
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by racks, tray, big container. **Corrected On-Site**
- 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 chicken with stock,cooked veal , cooked fish etc. cooked potentially hazardous food in reach in cooler.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature......chicken breast, meat ball , kitchen . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....sauce 55? in glass door reach in cooler in kitchen. Food moved to freezer. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.....raw egg above ready to eat spring mix salad, cut pine apple in glass door reach in cooler, kitchen.
- Intermediate - Cold holding equipment incapable of 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. Glass door reach in cooler bottom 3 shelves. Recommend to operator that must not have stored any potentially hazardous food until maintain at proper temperature .
- Intermediate - Handwash sink not accessible for employee use due to being blocked by glass rack. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ......whipper , straw by dishmachine. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sandwich unit cooler.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/25/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
- 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.
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8/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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