- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ... Reach.In.Cooler (ambient cooling on Cold Table) tuna salad 56° **Corrective Action Taken**- relocated to storage cooler.
- 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**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Cutting board(s) stained/soiled.
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4/23/2014 | 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, whole shell eggs 50°, employee time marked and will discard at 1:00 pm. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells, in reach in cooler, employee discarded. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site** **Warning**
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10/30/2013 | Routine - Food | Warning Issued |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.....kitchen. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. .....1 compartment use like a shelf. **Corrected On-Site**
- Basic - Stored food not covered in reach -in freezer.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler......raw eggs above cooked chicken, hummus in true refrigerator . **Corrected On-Site**
- Intermediate - Food manager certification expired.
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator......reach in drawer handle below stove.
- Basic - Food stored in holding unit not covered......reach in cooler .
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1/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by moving cart. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....cheeses , chili , peperoni in reach in cooler .
- Critical - Observed unlabeled spray bottle.....pinc cleaner spray bottle . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name......water spray bottle .
- Critical - Working containers of food removed from original container not identified by common name......wrong labeled, peperoni in tzatziki sauce container .
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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4/13/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......fliptop and black reach in cooler in kitchen . Must not have stored any potentially hazardous food until maintained proper temperature 41 degrees or below. This violation must be corrected by : 04/12/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.....chicken cooked yesterday 1:30 pm . today 10:00 am chicken temperature is 52 degrees F. volentrailly discarded food.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....ham , turkey ,cheese ,egg, chicken , corn beef,cream cheese , hummus ,tuna salad, chicken salad, sour crumbs , etc. temperature between 50 to 55 in reach coolers. food being held more than 4 hours . volentrailly discarded food. stop sale issued . Corrected On Site.
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4/11/2012 | Food-Licensing Inspection | Warning Issued |
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