- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat pasta **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
|
08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Goods in the walk-in at 45°-47°, door was left open for a long while . Owner Closed door and adjusted the cooling range. Chicken 47°, ham 55°, pasta 45°, cheese 45°. At the end of inspection ham was at 47°, chicken at 43°, pasta 42°, cheese 42°. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
|
2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair. Toilet reservoir lid cracked.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility in disrepair. Broken water tank lid on toilet in men's restroom.
- Basic - Ceiling tile missing. By walkin cooler.
- Basic - Floor tiles cracked, broken or in disrepair. In dining room area, back door area and cookline area.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Objectionable odor in establishment. In restrooms.
- Basic - Reach-in cooler gasket torn/in disrepair. At flip top cooler at cookline and at cooler in front counter area.
- Basic - Soiled reach-in cooler gaskets. At cookline cooler.
- Basic - Wall in disrepair. Holes in walls , paint chipping at cookline and dishwashing area.
- Basic - High Priority - Four Dead roaches on premises.
- Intermediate - Cutting board(s) stained/soiled. A flip top cooler at cookline.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At ladies restroom.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front counter area cooler .
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
|
5/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pizza Chef Bistro, 23269 Sr 7 Ste M-112, Boca Raton, FL »