- Basic - Equipment in poor repair......3 door reach in cooler by the walk in cooler , ambient temperature 47°. Reach in cooler cross from convectional oven way to kitchen , ambient temperature 50°. Must not have stored any time temperature control food until maintain proper temperature at 41° or below. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner......disrepair walk in cooler door. **Warning**
- Basic - Floors not maintained smooth and durable......front of walk in cooler. **Warning**
- Basic - Food stored in holding unit not covered.....Hallandale sauce in reach in cooler. **Corrected On-Site** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.... And dry storage shelvings. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........chicken, gravy, tomato sauce, dill sauce , beans, fat, holandale sauce 49° to 51° in 3 door reach in cooler by the walk in cooler . Canadian bacon, ham, cheeses, 51° in daily back up reach in cooler cross from conventional oven in way to kitchen. Food being held more than 4 hours . Stop sale issue. Butter, cream cheese 61° no under control temperature in bar counter . Operator discarded food. Butter cream cheese, 45° in flip top reach in cooler in server station and tuna salad, chicken salad, egg sala, pasta, 45° to 46° in daily display cooler in front line . Operator stated door was not closed perfectly . Advised closed door all the time. Corrective action taken. **Warning**
- High Priority - Raw animal food stored over cooked food.......raw shell eggs above hot dog in reach in cooler in cook line . **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse......see stop sale report. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink......rinsing coffee filter holder in front line. **Corrected On-Site** **Warning**
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10/07/2014 | Routine - Food | Warning Issued |
- Basic - Wiping cloth sanitizing solution stored on the floor. **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.......cut onion, cut red pepper with bare hands. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods....raw chicken next to ready to eat meat loaf touching each other in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......feta cheese 48° in reach in cooler in cook line, it double stocking. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw fish above ready to eat meat loaf, chicken in cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler......raw turkey burger top of the ready to eat meat loaf contact each other . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.......raw chicken above raw ground meat.
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3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - shelves with rust that has pitted the surface utensils air dry shelf.
- Basic - Equipment in poor repair.......3 door reach in cooler and continental reach in cooler cross from baker' s Aid oven and meat case top and bottom shelf. Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - No handwashing sign provided at a hand sink used by food employees.... Dishwashing area, cook line. **Corrected On-Site**
- Basic - Old labeled in containers.
- High Priority - Displayed food not properly protected from cross contamination. Ice tea stored by the dump sink in server station.. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. Grab bread to toasting on bare hand.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked Ham 49°, cold cut ham, cole slow, cheeses 48° in continental reach in cooler cross from Baker' s Aid oven. Food moved to walk in cooler. Corn beef , tartar sauce 47° , tomato sauce 50° in 3 door reach in cooler. Pasta 52° in meat case bottom shelf , cheese 45°, ham 44° in meat case top shelf. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs and raw fish above pancake batter and cooked meatloaf, cook line. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By the back door.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........ Wrong date marked all potentially hazardous food in walk in cooler and reach in cooler.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored under dripping water line. ... In walk in freezer case of lamb near dripping water from evaporator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg Salad 52? Chopped Livers 48? **Corrective Action Taken**
- Intermediate - Required employee training expired for all 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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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. --- utensils in prep table drawer
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- line cooks changing gloves without washing hands
- Observed floor area(s) covered with standing water. --- dishmachine area
- Critical - Observed uncovered food in holding unit/dry storage area. --- pickles on floor in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, cole slaw, cream cheeses, stuffed cabbages. 7
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, pickles
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- in holding cabinet. operator will bring holding cabinet up to 165 degreees for 15 seconds.
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6/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed cutting boards grooved/pitted and no longer cleanable.
- Observed open dumpster lid.
- Critical - Observed uncovered food in holding --- servers pick-up station, pickles, portato pancakes.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
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