- Basic - Bowl or other container with no handle used to dispense food. Used to scoop rice **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Peelers in sanitizer bucket **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ppm **Corrected On-Site** **Repeat Violation** **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. Coleslaw in rear upright cooler **Warning**
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09/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Multiple instances including for pinto beans, sugar, green onions and pepper mixture **Corrected On-Site**
- Basic - Food stored outside. 2 bags of unwashed spinach. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Heavy use throughout kitchen. Corrective action taken: operator to discontinue use as soon as possible. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 63° on food prep table. Corrective action taken: moved to freezer to chill down
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm
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5/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken - corrective action - on iced Bain Marie
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- 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.
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12/12/2013 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone/kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler
- Basic - Raw animal food stored above unwashed produce.raw eggs/reach in cooler **Corrected On-Site**
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.kitchen
- Observed personal care item stored with food.cell phones/kitchen Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.beef/kitchen Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.chicken /reach in freezer
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9/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.employee restroom
- Critical - Violation: 47-16-2 Electrical outlet missing cover plate. For reporting purposes only.cookline
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6/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.employee restroom
- Critical - Electrical outlet missing cover plate. For reporting purposes only.cookline
- 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 This violation must be corrected by : 06/12/12.
- Critical - Observed container of medicine improperly stored.kitchen Corrected On Site.
- Critical - Observed food stored on floor.chicken bouillion/hallway Corrected On Site.
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4/12/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef reach-in freezer
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. beef in reach-in cooler
- Violation: 42-06-1 Observed improper storage of maintenance tools that interferes with cleaning. in kitchen and behind front counter
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2/17/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit.
- 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
- Observed improper storage of maintenance tools that interferes with cleaning. in kitchen and behind front counter
- Critical - Observed uncovered food in holding unit/dry storage area. beef in reach-in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef reach-in freezer
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9/28/2011 | Routine - Food | Warning Issued |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/7/2011 | 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.
- 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
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Observed improper storage of maintenance tools that interferes with cleaning. food stored along the wall goimg to restrooms
- Observed improper storage of maintenance tools that interferes with cleaning. storage in the kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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