- No Violations Were Observed
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2/25/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Debris accumulated on bakery area floor.
- Basic - Equipment in poor repair. Rusted bottom shelving on prep table where microwave is located.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
- Basic - Nonfood-contact equipment in poor repair. Shelving unit by dishwashing area not smooth and easy cleanable. Chipping.
- Basic - Wall soiled with accumulated food debris. Near prep table at cookline.
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9/13/2013 | Complaint Full | Call Back - Complied |
- Basic - Debris accumulated on bakery area floor.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone.
- Basic - Equipment in poor repair. Rusted bottom shelving on prep table where microwave is located.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline area.
- Basic - No hot or cold running water at mop sink.
- Basic - Nonfood-contact equipment in poor repair. Shelving unit by dishwashing area not smooth and easy cleanable. Chipping.
- Basic - Soil residue build-up on nonfood-contact surface. Scoop.
- Basic - Soiled reach-in cooler gaskets. Cookline flip top cooler.
- Basic - Sponge used as a wiping cloth on a food-contact surface. In dishwashing area.
- Basic - Wall soiled with accumulated food debris. Near prep table at cookline.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
- High Priority - One live fly in food preparation area.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At cookline, front counter area, restrooms and bakery area.
- Intermediate - Handwash sink not accessible for employee use at all times. In bakery area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At cookline, front counter area, restrooms and bakery area.
- Intermediate - No hot or cold running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline area.
- Intermediate - Temporary interruption - no alternative supply of water provided.
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9/13/2013 | Complaint Full | Emergency order recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cookline.
- Basic - Bowl or other container with no handle used to dispense food. At beans storage container.
- Basic - Ceiling in disrepair. Water damaged ceiling tiles observed .
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of slicer. **Corrected On-Site**
- Basic - Equipment in poor repair. Shelving near dishwashing area not smooth and easy cleanable. Chipping observed.
- Basic - Gaskets with slimy/mold-like build-up. At cookline flip top cooler and at salad cooler in buffet area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline area.
- Basic - Nonfood-contact equipment in poor repair. Rusted bottom shelving on prep table where slicer is located.
- Basic - Working containers of food removed from original container not identified by common name. Breadcrumbs container.
- High Priority - Toxic substance/chemical stored by or with single-service items. GLADE spray bottle next to lids in front counter area. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. At cookline, spoons, pot and wiping cloth inside.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice scoop inside container soiled.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At HANDWASH sinks in front counter area, cookline and restrooms.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline and ladies restroom.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, bottom of prep table rusty.
- Basic - Food stored in dry storage area not covered, torn flour bags.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, bowl used in flour.
- High Priority - License is expired and is more than 60 after expiration date. Confirmation # 127052695. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food, chemical spray bottle used for water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, whole shell eggs in bakery area 66?. Manager voluntarily discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, meat pastry 123?. Manager turned case up 139?. **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. Employees working less then 60 days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/10/12.
- 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. Pro This violation must be corrected by : 10/10/12.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, bottom shelves on prep tables.
- Critical - Observed food being cooled by nonapproved method, yucca tightly covered and evidence of sweating inside container.
- Critical - Observed handwash sink used for purposes other than handwashing, storing dirty utensils, front counter.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue both on buffet line.
- Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over deli meat, reach in cooler.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, spoons.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastry, bain marie front counter. Management will discard any pastry not sold by 2 pm. Repeat Violation.
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8/9/2012 | Routine - Food | Warning Issued |
- Critical - Observed packaged food not labeled as specified by law.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, meat pastry 132 degrees. Corrected On Site. Employee reheated.
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4/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Stop sale see noitce.
- Critical - observed no chemical test strips for chlorine sanitizer.
- Critical - observed no employee training.
- Critical - observed no hand washing signs at handsinks.
- Critical - observed no hot water at handwashing sinks.
- Critical - observed no paper towels handwashing sign or soap at handwashing sink in kitchen.
- Critical - observed operator operating without a license.
- observed plastic spoons, not dispensed so only handles are touched.
- Critical - observed potentially hazardous food held at greater than 41 degrees fahrenheit, cream 57 degrees fahrenheit, permesain 57 degrees fahrenheit, milk 57 degrees fahrenheit, rice 57 degrees fahrenheit, meat pastries 48 degrees fahrenheit, and yogurt 48 degrees fahrenheit.
- Critical - observed raw chicken over raw pork in reachin freezer.
- Critical - observed reachin cooler Jordon in capable of maintaining 41 degrees fahrenheit or below kitchen. ambient temperture 57 degrees fahrenheit.
- Critical - observed reachin cooler true unit front counter brasil ambient air temperature 47 degrees fahrenheit connections.
- Critical - observed several items not date marked within 24 hours.
- Critical - observed toxic items not labled, soap.
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2/23/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Bakery Connections Inc, 490 W Hillsboro Blvd, Deerfield Beach, FL »