- No Violations Were Observed
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Displayed food not properly protected from contamination, apples.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor.....wafles in dry storage room.
- Wet mop not hung to dry.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.....yo go cooler . must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by vaccum machine . Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......cream cheese 48 degrees , butter 50 degrees in buffet line. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......yogurt 47 degrees in yo go cooler . food being held less than 4 hours . food moved to another acceptable cooler .
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine..... wrong test kit.
- No copy of latest inspection report.
- Critical - Observed dented/rusted cans...fruit cocktail can Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....glovs in handwashing sink, kitchen Corrected On Site.
- Observed hole in ceiling. kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......sausage , egg 47 degrees f. true reach in cooler . food being held less than 4 hour. adjusted thermostate .Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....milk, half and half 51 degrees F. at buffet line. food being held less than 4 hours . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....pan cake batter at room temperature . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening....milk, sausage,pan cake batter. true refrigerator at kitchen .
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2/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk,reach in cooler
- Observed single-service articles stored without protection from contamination. fork, spoon, self service station Corrected On Site. Repeat Violation.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 400+ppm Corrected On Site.
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10/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
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1/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding units. --- in reach-in-refrigerators.
- Critical. Observed food stored on floor. --- in walk-in-cooler.
- Observed single-service articles stored without protection from contamination. --- single-service unwrapped flatware on buffet is displayed with food contact surfaces exposed. there is no protection from sneezes and/or coughs. also one must touch food contact surfaces to acquire a utensil.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation. Corrected On Site.
- 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. Repeat Violation. Corrected On Site.
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11/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Observed single-service articles improperly stored. --- stored vertically with handles down and unprotected.
- 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 Repeat Violation.
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8/27/2010 | Routine - Food | Administrative complaint recommended |
- Observed single-service articles stored without protection from contamination. --- plastic flatware stored uncovered.
- No copy of latest inspection report.
- Critical. No Certified Food Manager for establishment.
- 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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5/25/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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