- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Reach-in cooler gasket torn/in disrepair. Front cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tune salad and chicken salad at 54° in top of make table uncovered for two hours. Owner covered and will use deeper pans to keep cool. 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 and the time removed from temperature control . French fries next to fryer at 74° for one hour. Discussed time marking requirements with owner. Owner marked time on pad. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Front line.
|
07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Under 3 comp sink.
- Basic - Toilet not flushing/functioning properly. Men's restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. Owner renewed during inspection. **Corrected On-Site**
- 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. Cooked French fries at cook line. PIC Marked with time. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
|
3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad at 49° and cut tomatoes at 48° top of make table. PIC put on ice and will have cooler adjusted. Corrective action taken.
- Intermediate - Cutting board(s) stained/soiled.
|
11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Strainers.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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. Noodles,meatball in walk in. **Corrected On-Site**
|
7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
- 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. Employee handling lettuce for sandwich , put on gloves. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Walk-in cooler **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For French fries ,
|
1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Observed nonfood-contact equipment in poor repair, reachin door loose.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over pork, walkin . * Corrected On Site.
- Critical - Observed toxic item improperly stored. cleanser in restroom, Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. French fries.
|
7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Delivered food not properly protected from contamination. Bread on front door, PIC will address with bread company. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef and pastrami at 109 degrees, PIC turned up steamer. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Corrected On Site.
|
2/2/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - License expired more than 30 days, but not more than 60 days, after expiration date. Operator mailed in to renew.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine strips
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. reachin gaskets
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
|
1/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hoods
- Critical - Observed cloth used as a food-contact surface. on lettuce in walkin , Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards
- Critical - Observed handwash sink used for purposes other than handwashing. strainer in sink Corrected On Site.
- Observed single-service articles stored without protection from contamination. to go containers, Corrected On Site.
- Observed utensils stored in crevices between equipment. knives at cutting boards
|
9/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. fried potatos at cookline at 79 degrees,reheated. Corrected On Site.
- Critical - Hand sink missing paper towels in food preparation room or area. at back sink, Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
|
6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/28/2011 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- 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 : 6/28/2011.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. stainer in HWS sink at 3 comp sink, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna and chicken salads in top of make table at 51 degrees, moved to cooler, Corrected On Site.
- Plumbing system in disrepair. drain not working at utilty sink.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
|
4/28/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Salads and meat in walkin , Corrected On Site.
- Critical. Observed food stored on floor. tub of potatos , Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee cutting bread,put on gloves, Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves, Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked by trsh can, Corrected On Site.
|
1/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
|
11/4/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Between The Bun, 1035 Gateway Blvd #213, Boynton Beach, FL »