- Basic - Build-up of food debris on nonfood-contact surface. Drip pans at cook line.
- Basic - Build-up of grease on nonfood-contact surface. Bottom of fryer basket holder. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean equipment stored on floor. Stock pot. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pork in 3 comp sink. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.on dish rack shelves.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over cooked turkey. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on potato slicer. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roast turkey, soups and meats in walk in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
|
10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups in dressing and plate in cooked potatoes. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On top of cook line burners.
- Basic - Build-up of grease on nonfood-contact surface. On French fry rack at cook line.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Reach-in cooler gasket torn/in disrepair. Drawer cooler at cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cooked gyro meat not reaching a minimum internal temperature of 155 degrees Fahrenheit or equivalent time/temperature combination as specified in cooking chart. Gyro meat at 88° on rack on machine with both burners turned off. Discussed requirements with PIC. Employee turned on burners. Corrective action taken.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employees at cook line changing gloves and no hand washing.
- 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 and the time removed from temperature control cannot be determined. PIC forgot to write time mark on pre printed sheet. Filled in during inspection. **Corrected On-Site**
- Intermediate - Employee applied hand sanitizer in place of washing hands as required. Employee dipping hands in sanitizer instead of washing hands at cook line. Discussed with manager. Corrective action taken.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Waiters station. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Drawers at cook line cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
|
6/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In dressing at reach in . **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food-contact surface not smooth and easily cleanable. Shelf at toaster.
- Basic - Wall soiled with accumulated food debris. At potato peeled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored behind ready-to-eat food in cold holding drawers. Fish behind cooked veggies. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1000 chlorine
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Potato peeler on wal. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ketchup bottles. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Soups and stocks in walk in cooler. **Corrected On-Site**
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potatoes at cook-line at 79°. Gave operator Time as a public health control form. Corrective action taken.
- Intermediate - Handwash sink not accessible for employee use at all times. Bus tub stored on top.
- Intermediate - No soap or paper towels or mechanical hand drying device provided at handwash sink. Cook line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided to operator. **Corrected On-Site**
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Discussed with operator, they are printing new menus and will include.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner. **Corrected On-Site**
|
9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The_diner, 1060 Gateway Blvd Ste 102, Boynton Beach, FL »