- Basic - Ceiling tile missing. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
|
09/04/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves on sushi bar, handles on reach in coolers and hinges in kitchen, food debris under cutting board next to reach in cooler, walk in cooler door handles. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Equipment in poor repair. RIC at salad station and cook line standing water puddling across bottom of both coolers. Ice machine insulation showing through lid. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Next to ice machine. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice and flour containers. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink at bar. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outside mop sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. On reach in cooler on cook line. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven in sushi line. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. At bar. Drain from bar leading into hand wash sink. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 87° at sushi bar. **Warning** 92° at time of callback on 08/30.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line.mold-like substance in RIC at wait station. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
|
08/30/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. Faucets in sushi bar. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves on sushi bar, handles on reach in coolers and hinges in kitchen, food debris under cutting board next to reach in cooler, walk in cooler door handles. **Warning**
- Basic - Ceiling tile missing. **Warning**
- 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. **Warning**
- Basic - Equipment in poor repair. RIC at salad station and cook line standing water puddling across bottom of both coolers. Ice machine insulation showing through lid. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Next to ice machine. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice and flour containers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. WIC **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink at bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squirt bottles on sushi line. Flour not labeled in English.Warning** **Warning**
- High Priority - Employee washed hands with gloves on. **Corrected On-Site** **Warning**
- High Priority - Food with mold-like growth. See stop sale. Egg noodles. **Warning**
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Sanitizer bucket used to store edamame. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Reach in cooler- on cook line) pasta 46° tofu 46° cooked chicken 46° raw chicken 48° batter 54° dumplings 54° egg rolls 47° soybean paste 45° raw shrimp 58° soft shell crab 50° eggs 63° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 79°, 87° and tempura batter 83°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over chicken stock in WIC. Raw chicken over onions in WIC. Eggs over avocados in WIC. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw beef and chicken in same bus tub-walk in cooler. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Outside mop sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on tongs next to dish machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. On reach in cooler on cook line. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven in sushi line. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. At bar. Drain from bar leading into hand wash sink. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 87° at sushi bar. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line.mold-like substance in RIC at wait station. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By walk in cooler and dish machine. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces in WIC. **Warning**
- Intermediate - Refrigerator not 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. Reach in cooler on cook line, ambient air temperature 50° Warning** **Warning**
- Intermediate - Soil residue in food storage containers, rice and flour. **Warning**
|
08/29/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee personal items stored in or above a food preparation area. Phone on the cook-line plates . **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Stored food not covered in walk-in cooler.beef.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
|
4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. ... Green dry food/rice bins uncovered.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Container without handle used as scoop in sushi rice.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. ... in kitchen, an employee drink (Starbucks) placed in desserts/fruits freezer.
- Basic - Stored food not covered in walk-in cooler. ... white sauce/gravy, pineapple chunks, cut salad greens
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. ... Tested at 0 PPM.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cooks in kitchen.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... in WALK.IN.COOLER, raw shrimp 54°
- 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. Only 5 front of the house employees certified
|
10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food......flour. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler.. ......chicken, vegetable ,
- Basic - Food debris accumulated on kitchen floor....through out dishmachine area.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.......flour in Chinese word.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.....shrimp.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.......00 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......lobster,sauce, chicken 51? in reach in cooler(bottom). Food being held less than 4 hours. Food moved to walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.....raw chicken above sauce,carrots. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Shell eggs in use or stored with cracks or broken shells. Voluntarily discarded food. **Corrected On-Site**
- 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. Reach in cooler (bottom) , kitchen. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Intermediate - Equipment drain line draining into handwash sink.....bar.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....sushi bar.
|
4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed no child labor law poster, choking poster.
|
12/10/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Speranza Wood Fired Pizzeria, 41 E Palmetto Park Rd, Boca Raton, FL »