- Basic - Equipment in poor repair......both reach in coolers in cook line , ambient temperature 50°/43° . Must not have stored any time temperature control food until maintain temperature at 41° or below.
- Basic - No handwashing sign provided at a hand sink used by food employees.....prep.station. **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. .......between changing gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......hot dog 47°, sausages 49°, veggie burger 46° in reach in coolers in cook line . Half and half 52° in in topping display area. Food being held less than 4 hours . Food moved to walk in cooler. Corrective action taken.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....prep.station. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.....prep.station. **Corrected On-Site**
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10/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roaches on premises.....in food container. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.....prep.area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.....front line.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....ground beef, steak 45° in reach drawer. Butter milk 45° in reach in cooler by ice cream cooler. Operator stated that keep opening makes temperature high. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......prep.area.
- Intermediate - No soap provided at handwash sink.....prep.area
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Exit door blocked by barnsand burner. For reporting purposes only.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......sliced tomato 50° in front line cold table and stored in Double pan . **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitize spray bottle with bread. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ....clean container stored in handwashing sink by 3 compartment sink. **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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - High Priority - Accumulation of dead insects, rodents, in control devices. ... in kitchen ceiling light fixtures.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. ... multiple (at least Three) line cooks changing gloves without washing hands.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. ... Line cook took visor off rubbed hair and head, then rubbed arms under shirt sleeves, then jokingly gave follow employee a headlock and "noogie" head-rub., then worked line with food. All without hand washing.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. ... grill cook handling raw ground beef, then handling cooked cheeseburgers, all without changing gloves and or washing hands.
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- ground beef patties --- Corrective Action Taken
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8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Thermometers provided and conspicuously placed
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7/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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