- No Violations Were Observed
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Water damaged in rear prep area.
- Basic - Employee with no hair restraint while engaging in food preparation.
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Water damaged in rear prep area.
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4/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling tile in disrepair. Water damaged in rear prep area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over milk at rear prep area cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At restrooms. **Warning** **Repeat Violation**
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1/10/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Critical - Hand wash sink lacking proper hand drying provisions. by dishwashing area. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. at restrooms.
- Critical - No conspicuously located thermometer in holding unit. front counter area flip top cooler.
- Critical - No thermometer provided to measure temperature of food product.
- Observed ceiling in disrepair. watet damaged ceiling tiles in rear prep area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats stored in cooler in rear prep area.
- Observed single-service articles improperly stored. takeout containers not properly inverted. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. initial temp of soup 52 degrees,reheating process had begun 30 minutes prior. temp about 30 minutes later at 62 degrees. Process of reheating to 165 will not be achievec at current temperature increase rate. Corrected On Site. reheat soup in microwave to achieve 165 degrees then place on hot hold at 135 degrees or above.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed ice bin cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ceiling in disrepair.STAINS
- Observed employee with no hair restraint.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.FRONT COUNTER REACHIN
- No copy of latest inspection report.
- Observed employee with no hair restraint.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SLICED DELI MEATS REACHIN 24hrs
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/17/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.COFFEE
- Observed employee with no hair restraint.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification. DAVID JOHN TO TAKE TEST 19 of JANUARY
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1/11/2011 | Routine - Food | Warning Issued |
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9/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro3 employees 1 over 60 days DAVID
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4/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. No conspicuously located thermometer in holding unit.MCCALL REACHIN
- Critical. No conspicuously located thermometer in holding unit.FRONT COU NTER CASE
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.ICES AND ICE CREA MS
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing.O PPM
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro3 employees 1 over 60 days DAVID
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Outer openings not protected with self-closing doors.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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12/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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