- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.top of dishmachine **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.cookline **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.by 3 compartment sink **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room.gloves **Corrected On-Site**
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items.prep area **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Kitchen **Corrected On-Site**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.walk in cooler#1 **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.sugar/kitchen
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Cell phones in prep area
- Basic - Equipment in poor repair. Top of reach in cooler at end of cook line. Repair man on premises at time of inspection. Informed operator TCS foods may not be stored until refrigeration is at 41° or below. Corrective action taken.
- Basic - Open dumpster lid.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In prep area and by soup station.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa 56° tomatoes 56° Sour Cream 54° Guacamole 54° Cut Lettuce. 56° Hard boil eggs 53° Corrective action taken. Employee iced down all products all between 44° and 47° by end of inspection.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee failed to change gloves after wiping them on shirt. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Onions being washed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Desert cooler/ Freezer and salad cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Inside bar hand wash sink
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer in circus bar.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Circus bar **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to cookline . **Corrected On-Site**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Tomato slicer/ dicer
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Food stored on floor.limes/wic#1 **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.oil/cookline/flour/kitchen
- 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. See stop sale. Tempura batter/cookline **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Pork fat/kitchen **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.cookline **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.cleaner/prep area **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.by 3 compartment sink **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.flour/kitchen
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6/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.BLUE
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in sanitizer between uses.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.PREP ROOM
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.SPRAY BOTTLE OIL
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.TABLE CONTAINERS FOR GUACAMOLE. IN PROGRESS. ON ORDER
- Intermediate - Cutting board(s) stained/soiled.COOKS LINE
- Intermediate - Handwash sink not accessible for employee use at all times.FAN AND ELECTRIC CORD BLOCKS ACCESS
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Repeat Violation**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom. Employee bathroom
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Cups in salsa
- Critical - No handwashing sign provided at a handsink used by food employees. At bar
- Critical - Observed employee eating in a food preparation or other restricted area. On cookline
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping
- Observed single-service articles stored without protection from contamination.Unwrapped straws at bar
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2012 | Complaint Full | Call Back - Complied |
- Critical - Covered waste receptacle not provided in employee bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen .
- 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. This violation must be corrected by : 4/13/12.
- Critical - Observed handwash sink used for purposes other than handwashing. utinsil/pitcher. kitchen .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood - walkin cooler 2
- Wet mop not hung to dry.
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2/13/2012 | Complaint Full | Warning Issued |
- 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. have 60 days from date of hire to complete employee training .
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1/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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