- Basic - Clean knives/utensils stored in crevices between equipment......knives, spatula , 3rd floor kitchen. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair.......beverage reach in cooler between dishwashing area and kitchen, 1st floor , ambient temperature 43° and flip top reach in cooler on left side in cook line , 1st floor , ambient temperature 48°. Flip top reach in cooler cross from stove and sea food steamer in cook line 3rd floor, ambient temperature 49°. Must not have stored any time temperature control food until maintain temperature at 41° or below. **Warning**
- Basic - Stored food not covered in reach -in freezer.....spring roll , 1st floor. **Warning**
- High Priority - Plumbing improperly installed......drain pipe in 3 compartment sink , 3rd floor. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......white rice, brown rice, yellow rice , sauces 43° in walk in cooler in 3rd floor.. Operator stated keep opening door that cause make temperature high . Advised operator closed door all the time . Corrective action taken. Heavy cream , butter 50° in flip top reach in cooler on left side in cook line , sauces 50°, San kin sauce , sauce 48° in beverage cooler on east side between dishwashing area and kitchen ,1st floor . Food being held more than 4 hours. Stop sale issue. And mash potato 49°, Scollops 51° in flip top reach in cooler cross from stove and sea food steamer in cook line , 3rd floor. Food being held more than 4 hours . Stop sale issue. Operator discarded food. Corrective action taken. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.....see stop sale report. **Warning**
- High Priority - Vacuum breaker missing at hose bibb......mop sink , 3rd floor. **Warning**
- Intermediate - Encrusted material on can opener blade......1st floor. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.....a container, soon stored in handwashing sink by prep.sink, 1st floor. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. .....dishwashing area. 1st floor. **Warning**
|
09/24/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
09/24/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. .....dishwasher after cleaning not sanitizes dishes . **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......salmon , crab, tuna , grouper 46° to 48° in sushi case in sushi bar . Food being held less than 4 hours . Food stored food in extra stand . Removed stand .Corrective action taken. Rice, peanut sauce , home made BBQ sauce 50°/51° in one door reach in cooler by south side of wok station. Food being held more than 4 hours . 1st floor.Stop sale issue. **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food....raw fish and cooked ribs in same container in reach in drawer in kitchen . **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler......raw duck ,chicken above raw beef . **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse....rice, peanut sauce, home made BBQ sauce . **Warning**
- Intermediate - Buildup of soiled material on drawer in the reach-in cooler. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink.....rinsed towel in handwashing sink. 1st floor. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing..... Rice in handwashing sink , sushi bar 3rd floor. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **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......dishwashing area. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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......all sauces , rice, chicken in walk in cooler 3rd floor. **Warning**
|
07/21/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food......in sauce, 1st floor. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees......3 rd floor bar.
- Basic - Stored food not covered in reach in freezer......ice cream, 1 st floor. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.....employee grave raw shrimp then engaged to prepared ready to eat food , 3 rd floor. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.......salmon, tuna
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......cut melons, chocolate 60° in reach in cooler by the door , 1st floor. Operator discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking ...... Sushi rice in 1st floor sushi bar . Time marked on it. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.,........raw beef above raw sea food 3rd floor sushi bar. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.......all purpose cleaner spray bottle stored by liqueur cover , 3rd floor bar. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.....88° , 1st floor bar.
|
2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food...,sugar, flour . **Corrected On-Site** **Warning**
- Basic - Clean equipment stored on floor.....ice bucket by ice machine. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment.....knives in both kitchen. **Warning**
- Basic - Equipment in poor repair......2 reach in cooler between dishwashing area and kitchen and reach in cooler in cook line in 1st floor. Must not have stored Any potentially hazardous food until maintain temperature at 41° or below. **Warning**
- Basic - Food stored on floor , chicken thawing underneath prep.table in kitchen. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach cooler drawers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.....sushi bar and 3 compartment sink area. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature....chicken. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up....expo station in 1st floor kitchen. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Food stored in ice used for drinks. ....wine bottle in drinking ice in 1st floor bar. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp sauce 49°, rice , crab meat 46° in reach in coolers between dishwashing area and kitchen in 1st floor. Moved food to another acceptable cooler. Rice, sauce , butter, meats , crab meats 55° in reach in cooler across from stove in cook line in 1st floor. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp ,raw chicken above sauce,rice in reach in cooler in cook line in both kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken above raw shrimp in reach in cooler in cook line . **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food.....blue liquid spray bottle with corn in sushi bar. **Corrected On-Site** **Warning**
- Intermediate - Employee filled water pitcher at handwash sink.....by the walk in cooler. **Warning**
- Intermediate - Employee used handwash sink as a dump sink....rice dumped in handwashing sink at 1st floor kitchen. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing......stored a container in handwashing sink at bar. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink....coffee station. **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 walk in cooler. **Warning**
|
11/20/2013 | Routine - Food | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust. ... Heavy Dust on Ceiling air vents above fryers
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exteriors of kitchen equipment, shelving, dry food bins, utensils.
- Basic - Ceiling tiles missing. ... Kitchen on 3rd level.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Potsand pans on top shelf in 3rd level kitchen.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. ... 3rd level kitchen,
- Basic - Food contaminated by unsanitized equipment. See stop sale. ... Soiled bar gun holsters dripping into drink ice. Front bar 1st level.
- Basic - Grease accumulated under cooking equipment. ... Along walls and under equipment.
- Basic - Plumbing system in disrepair. ... Hand sink in corner of kitchen to the Right of fryers, has no faucet and no running water.
- Basic - Waste line missing at soda gun holster. ... 2 of 3 at front bar 1st level.
- 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. ... Line cook cutting vegetables handling all with bare hands.
- High Priority - Raw animal food stored over ready-to-eat food. ... Reach in cooler 1st level kitchen, raw chicken above cooked ribs. ... Walk In Cooler 2nd level, raw shell eggs above fresh fruit.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Hand sink opposite center cook line used to store utensils ... Handsink 3rd level to right of walk in cooler being used to hold thawing fish (ungainly kabayaki)
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Handsink opposite cook line.
- 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. ... IFSEA Certificates were not completed and were "BLANK". Some wallet cards had names and dates lettered in. **Corrected on Site**
|
5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food contaminated by unsanitized equipment. See stop sale. 1st for Sushi bar, wet cloth atop sushi rice.
- Basic - Soiled items not properly loaded into dishmachine to expose all surfaces or allow drainage. ... Machine operator is handling and loading soiled dishes into the dishmachine from the clean table and then taking clean/ sanitized dishes out on the same clean side dish table..
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. ... At 1st for sushi bar.
- Basic - Wiping cloth sanitizing solution stored on the floor. ... 1st for kitchen cook line.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... COOK LINE COLD TABLE... Lobster meat 50?. DRAWERS... Salmon 52? Talapia 50? Shrimp 51? FRONT COUNTER... 1st Flr. SUSHI BAR ... Talapia 47? Ahi tuna? yellowtail 45? ... FRONT LINE. .. 2nd Floor Sushi Bar... Chicken Kebob 49?. Salmon Kebob 50? Yellowtail 48? Grouper 47?
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. ...Sushi rice
- High Priority - Raw animal food stored over ready-to-eat food. ... Raw shell eggs above prepared canapes in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. 2nd for ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. ... Corner Cook Line hand sink.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Center prep area hand sink used as prep and utility sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink. ... No hot water at hand sink at 1st flr. sushi bar
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At 1st for. Sushi bar.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. ... Sushi rice.
- 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 three current original Responsible Vendor Certifications available and 20 employees on duty.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. On floor at 1st floor sushi bar.
|
2/14/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Buddha Sky Bar, 217 E Atlantic Ave, Delray Beach, FL »