- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Deli meat 44-46° in reach-in cooler. Other foods less than 41°. Storage changed in containers for better cold holding.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato/sausage soup 103° for 1 hour, fresh made today, moved to walk-in cooler to cool, will be reheated to order.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato, deli meats 46° in double container in top reach-in cooler. Double container removed. Stuffed cabbage 55° less than 4 hrs, moved to sheet pans in walk-in freezer.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Packaged food refrigerator. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.front counter.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Refrigerator by soups.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer 5-6? high when verified.
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5/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over produce in walk-in cooler.
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12/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. At bar 3-comp sink, less than 25 ppm chlorine. **Corrected On-Site**
- Critical - Establishment operating without a current Hotel and Restaurant license. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over produce in walk-in cooler.
- Critical - Observed soiled reach-in cooler gaskets. Cook line drawers.
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12/11/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. gaskets, panels on kitchen cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. sliding door refrig.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit... in 2-dr refrig.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... milk 48f less than 4hr in refrig.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw gbeef 45f in bottom line cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... cooked onions/meat at 101f=4hrs, operator discarding and remaking, explained 4hr time control/labeling, operator will implement time-in-lieu-of-temp control.
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3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name... sugar. Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 2011 Hotel and Restaurant license not properly displayed.
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors... dining side.
- Critical - Hand wash sink lacking proper hand drying provisions... bar. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory... bar. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink... dining side.
- Critical - No handwashing sign provided at a handsink used by food employees... dining side.
- Observed build-up of grease on nonfood-contact surface... hood filters.
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4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site/gloves.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine... need chlorine.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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... new employees, to be trained by next inspection.
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11/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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... new licensee, no employees hired yet.
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8/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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