- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, wet towel. **Corrected On-Site**
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Coolers settings too low and top loading cook-line cooler was not holding food at ambient air of 41°, ambient air was at 46°, maintenance adjusted controls at top loading cooler and revisited at end of inspection and ambient air as at 43°.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Crab salad at 46°. Chef discarded before further instructions could be given.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink
- Intermediate - Handwash sink used for purposes other than handwashing.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/8/2014 | Routine - Food | Call Back - Complied |
- High Priority - Displayed food not properly protected from contamination, apples. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, milk 61°. Employee discarded. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- 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. **Warning**
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11/7/2013 | Routine - Food | Warning Issued |
- Basic - Food stored on floor....chips in hallway.
- 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........cut honey dew , cantaloupe touched with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....butter 75? in Cook line not under temperature control. Time marked on it. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. .....voluntarily discarded. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. ........in 3 compartment sink with out soap.
- Intermediate - Handwash sink used for purposes other than handwashing......stored towel in handwashing sink. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- 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 time as public health control form.
- 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.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- 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.
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2/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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