- Basic - Bowl or other container with no handle used to dispense food......sauce , mango salsa in reach in cooler . **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in holding unit not covered......chicken wings in reach in freezer in boston kitchen . **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....scoop in tiki bar kitchen .
- Basic - Wiping cloth sanitizing solution stored on the floor.....expo line . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....lobster salad, chicken salad, cheese , cut tomato , turkey 47° to 52° in flip top reach in cooler cross glass door reach in cooler in tiki bar kitchen. Food being held less than 4 hours . Time marked on food. Hummus 43°, cheese 44° , cole slaw 47° in glass door reach in cooler in tiki bar and spring mix, beans 43°, blue cheese 46° in flip top reach in cooler cross from steamer in boston kitchen . Operator stated for lunch rush keep opening door make temperature high . Advised operator closed door all the time. Corrective action taken.
- 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....grill onion, mushroom , sauces , cut tomato in holding table in cook line. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can......tiki bar kitchen . **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......tiki bar kitchen. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. ......flip top reach in cooler cross from glass door reach in cooler in tiki bar , ambient temperature 55°. Must not have stored any time temperature control food until maintain temperature 41° or below.
|
10/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.....in blue cheese ,main kitchen , in sauce tiki bar kitchen. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. .....employee water bottle in reach in freezer in kitchen. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area......bag stored by the soda nozzle at bar. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cut tomato cole slaw 55°, blue cheese sauce, tarter sauce 50° temperature control in ice in expo line . Food being held less than 4 hours . Time marked on food. Spinach deep, tomato sauce 43° in glass door reach in cooler . Operator stated to many sheet pan using like a shelf air can't flew all over the place . Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.....raw fish, raw steak , burger above cooked chicken wings in tiki bar kitchen . **Corrected On-Site** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled......employee touching inside the garbage then engaged food prep.without wash hands. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by bass pan in kitchen . **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...... Sauce shrimp ,wrong date in walk in cooler. **Corrected On-Site**
|
10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash exposed to splash......white cutting board in Kage bar.
- Basic - Equipment in poor repair......ambient temperature 42° tiki walk in cooler. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......chicken wings, chicken ,sauce 45° in tiki walk in cooler . Food moved to another acceptable walk in cooler . Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers......raw ham burger, raw shrimp above cooked chicken wings in tiki kitchen. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler......raw ham burger above raw fish in reach in drawer below grill in tiki kitchen. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.....all purpose cleaner spray bottle with clean glasses in Kage bar. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food......blue liquid spray bottle with ketchup, Tabasco hot sauce in server area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles......Kage bar.
|
5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.....blue cheese, salsa, sauce in kitchen.
- Basic - Equipment in poor repair......ambient temperature 53°reach in drawer across from grill and steamer in cook line. Ambient temperature 55° in reach in cooler out side bar . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......knives, tong spatula main kitchen and tiki bar kitchen. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cheese, lobster salad, blue cheese , chicken salad 52°, cut lettuce , cut tomato 50° in reach in drawer in cook line across from grill and steamer . Food being held less than 4 hours. Some food moved to freezer some ice down and time marked . Milk 52° in reach in cooler out side bar . Food being held less than 4 hours.Operator discarded milk. Corrective action taken. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers.......raw fish above ready to eat spinach deep and bread in cook line . **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served....mussels .
|
5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....cook line. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. .....cook line . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mango Cole slaw 44° in walk in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw ham burger above raw sea food. **Corrected On-Site**
|
12/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food......cheese, cole slaw in cook line. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....tartar sauce , slice tomato and lettuce 58° in expo line . Food being held less than 4 hours. Time marked on food. Spinach deep, slice tomato and lettuce 44° in glass door reach in cooler by the expo line. Double stocked food . **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink......dumped ice , straw in handwashing sink in main bar.
- Intermediate - Handwash sink used for purposes other than handwashing.......some food evidence ( shredded lettuce) in handwashing sink in dishwashing area.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
|
11/27/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - B1 reach in cooler and C3 bottom drawer incapable maintaining potentially hazardous food at proper temperature of 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Basic - Bowl or other container with no handle used to dispense food.......cheese in B1 cooler. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment.....kitchen.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....spinach deep 47° , cut tomato, cut lettuce 49° in B1 cooler. Voluntarily discarded food. Chicken 44° in reach in drawer below stove . Ice down on it. Cut cantaloupe 45° in walk in cooler . Voluntarily discarded food .
- High Priority - Small flying insects in bar area and dry storage room.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee filled water pitcher/cup at handwash sink.....employee filled bucket in handwashing sink by dish washing area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......sand bar kitchen
|
7/11/2013 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Cooks on COOKLINE.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... in cook line refrigerated drawer shrimp 54? **Corrective Action Taken**
- Intermediate - Handwash sink not accessible for employee use at all times. ... COOKLINE **Corrected On-Site**
|
4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. --- near Fire Supression System Pull Station.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- prep table drawer under slicer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules --- drawer beneath slicer. --- Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. --- Corrected On Site.
- Observed food debris accumulated on kitchen floor. --- under shelving in dry food storeroom.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- cook line drawer, beef tenderloins 53 degrees F. --- Corrected On Site.
|
11/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Employee lockers improperly located. --- back packs and personal belongings with food scale, robot coup, and food processor.
- Critical - Fruits/vegetables not washed prior to preparation. --- fresh lemons cut and wrapped without washing.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. --- in main kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. --- in walk in cooler, raw chicken breasts directly above raw salmon. --- Corrected On Site.
|
4/20/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, at the bar upstairs.
- Violation: 14-33-1 Observed equipment in poor repair, three compartments sink in prep area.
- Violation: 15-32-1 Observed walk-in freezer gasket torn/in disrepair.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine, upstairs.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up, at the bar.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink at the bar.
- Violation: 29-08-1 Plumbing system in disrepair, handwashing sink by the bar upstairs.
- Violation: 29-17-1 Waste line missing at soda gun holster at the bar.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris in prep area by three compartments sink and in dishwashing area.
|
4/27/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walkin cooler and reachin cooler downstairs. This violation must be corrected by : 4/27/11.
- Critical - Hand wash sink lacking proper hand drying provisions in kitchen. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, upstairs. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink at the bar.
- Critical - Observed buildup of slime in the interior of ice machine, upstairs.
- Observed equipment in poor repair, three compartments sink in prep area.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, at the bar upstairs.
- Observed gaskets with slimy/mold-like build-up, at the bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, in walkin cooler and reachin cooler downstairs . This violation must be corrected by : 4/27/11.
- Observed walk-in freezer gasket torn/in disrepair.
- Observed wall soiled with accumulated food debris in prep area by three compartments sink and in dishwashing area.
- Plumbing system in disrepair, handwashing sink by the bar upstairs.
- Waste line missing at soda gun holster at the bar.
|
4/26/2011 | Routine - Food | Warning Issued |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. blue cheese & relish Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths
- Critical. Electrical outlet missing cover plate. For reporting purposes only. By meatslicer.
|
11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. cookline reachin cooler
- Observed cutting board grooved/pitted and no longer cleanable. bar
- Observed cutting board grooved/pitted and no longer cleanable. throughout kitchen
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. greater than 300ppm Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles. drink station in waitress area
- Observed build-up of grease on nonfood-contact surface. sides of cooking equipment
- Waste line missing at soda gun holster.
- Critical. No handwashing sign provided at a handsink used by food employees. handwash sink
|
4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 50f in walkin cooler Corrected On Site.
- Critical. Observed food stored on floor. carrots in walkin cooler Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Corrected On Site.
- Waste line missing at soda gun holster. bar
- Critical. Observed small flying insects in bar area.
|
9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about 50 Ocean, 40 S Ocean Blvd, Delray Beach, FL »