- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases in walk in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. Knife found on cook line.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line.
- Basic - Dusty air conditioning vent covers throughout kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Employee clothes in dry storage
- Basic - Food stored in dry storage area not covered. Flour and rice
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to washer and dryer.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Soiled reach-in cooler gaskets, beverage air unit on cool line.
- Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage.
- Basic - walk-in freezer floor soiled with food residue.
- High Priority - Dented cans present. 2 dented cans of corn beef ash in dry storage. See stop sale.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sausage found in walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pasta. **Corrected On-Site**
|
08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. AC exhaust vent in kitchen.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cellar phone. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Chicken **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Eggs with ham, bacon and turkey on food preparation table 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. Chicken and steak in walk in cooler. **Corrected On-Site**
|
5/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Deep fryers.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler on front line.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soiled reach-in cooler gaskets. Unit on front line.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45° steak 44°F in front line cooler. Corrective action taken.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ground beef in walk in cooler.
|
3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal inserts
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
- Basic - Wall soiled with accumulated food debris. In kitchen
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Exceed 400 ppm **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Vacuum breaker missing at hose bibb. In kitchen next to 3 compartment sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- 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**
- Intermediate - Certified food manager fails to exhibit active managerial control. Dishwashing machine not working properly.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No heat strip available
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
|
7/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/29/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. POTATOES. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. POTATOES, ICE CREAM. **Warning**
- Basic - Clean equipment stored on floor. DISH RACKS. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. TABLEWARE ON STORAGE SHELVES. **Warning**
- Basic - Cloth used as a food-contact surface. WITH BREAD IN WALK IN COOLER. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. DISH AREA. **Warning**
- Basic - Equipment in poor repair. WALK IN COOLER DOOR. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. LICENSED FOR 240; ACTUAL 300 . **Warning**
- Basic - Floors not maintained smooth and durable. WALK IN COOLER BUCKLED. **Warning**
- Basic - Ice buildup in walk-in freezer. ON FLOOR. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. ON HANDLES OF ALL EQUIPMENT. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. BOTH. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. FISH IN PASTA REACH IN COOLER @ 44?. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. RAW FISH ABOVE DRESSINGS IN WALK IN COOLER. **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. MEATLOAF. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. ALL STOVES AND GRILLS. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. THERMOMETER CALIBRATION. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. HALF AND HALF, DELI MEATS. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. FOOD STORAGE, DATING TCS FOODS, BASIC CLEANING ISSUES. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. POP CORN POPPER KETTLE. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. BUCKET STORAGE. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Person in charge fails to exhibit active managerial control. PROPER FOOD STORAGE, DATING OF TCS FOODS, BASIC CLEANING OF ESTABLISHMENT. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. MEATLOAF, FISH, PASTA. **Warning**
|
3/6/2013 | Complaint Full | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. PRIME RIB. 44 degrees after 24 HOURS.
- Critical - Hand wash sink lacking proper hand drying provisions. NEW HAND SINK IN REAR KITCHEN BY DISHMACHINE.
- Observed ceiling soiled with accumulated grease. THROUGHOUT KITCHEN.
- Observed clean equipment stored on floor. DISH RACKS.
- Critical - Observed food stored on floor. IN WALK IN FREEZER.
- Critical - Observed food stored on floor. ONIONS.
- Critical - Observed incorrect information on Hotel and Restaurant license. LICENSED FOR 240; NEW SEATING 300. PROVIDED SEATING CHANGE EVALUATION FORM.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. MEATLOAF.
- Critical - Observed uncovered food in holding unit/dry storage area. TURKEYS IN WALK IN COOLER.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. BAR AREA.
|
11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. CHICKEN AT ROOM TEMPERATUTR. 93 degrees.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. MASHED PPTATOS @ 51 degrees AFTER 24 HOUS. STOP SALE ISSUED.
- Critical - Violation: 03D-06-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. CHICKEN BREASTS. 87 degrees after 3 hours.
- Critical - Violation: 08A-28-1 Observed food stored on floor. WALK IN FREEZER.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HEAD CHEF. This violation must be corrected by : 8/10/12.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. ALL.
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. 4 IN KITCHEN.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. Geoffrey Mac Intire 7/23/07.
|
8/14/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER. This violation must be corrected by : 8/10/1 .
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. MASHED PPTATOS @ 51 degrees AFTER 24 HOUS. STOP SALE ISSUED.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. CHICKEN BREASTS. 87 degrees after 3 hours.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 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. HEAD CHEF. This violation must be corrected by : 8/10/12.
- Critical - Observed encrusted material on can opener.
- Critical - Observed expired Food Manager Certification. Geoffrey Mac Intire 7/23/07.
- Critical - Observed food being cooled by nonapproved method. CHICKEN AT ROOM TEMPERATUTR. 93 degrees.
- Critical - Observed food stored on floor. WALK IN FREEZER.
- Observed gaskets with slimy/mold-like build-up. ALL.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. HAM. This violation must be corrected by : 8/10/12. FOR ALL (3A) VIOLATIONS.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ROAST BE$F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK# 1.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK# 2.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. 4 IN KITCHEN.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PRIME RIB.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. STEAKS.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). EGG WASH and MASHED POTATOS.
|
8/9/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed ceiling soiled with accumulated dust.
- Critical - Observed food stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, Meatloaf date mrked on 12/17/11, 43 degrees at time of inspection on 12/20/11. Corrected On Site. Management volutarily discarded.
- Critical - Handwash sink not accessible for employee use at all times, blocked with pan, bar.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, building sandwich with ungloved hand. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, broken reach in by alto sham.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, lid on bev air unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, assort. cheese 45 degrees. Corrected On Site. Employee moved under cooler.
- Observed residue build-up on nonfood-contact surface, reach in cooler .
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, grilled onions, 70 degrees. Employee reheated. Corrected On Site.
|
12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Small fliptop reachin.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood filters
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Stove tops.
|
8/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 1 door line fliptop reachin cooler. DO NOT KEEP ANY POTENIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED.
- Critical - No conspicuously located thermometer in holding unit. Small fliptop reachin.
- 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. Not all employees are trained This violation must be corrected by : 8/2/11.
- Observed attached equipment soiled with accumulated grease. Hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Stove tops.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting gloves. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled. Cook's line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, tomatoes
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Frozen shrimp in walkin freezer Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product.
|
5/31/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site. Repeat Violation.
- Critical. Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site. Repeat Violation.
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Violation: 25-01-1 Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Repeat Violation.
|
9/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed walkin cooler holding PHF at 48-50 degrees This violation must be corrected by : 9-16-10.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.observed walkin cooler unable to hold temperature and reachin cooler unable to hold temperature This violation must be corrected by : 9-16-10.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner. observed reachin cooler in poor repair
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Repeat Violation.
- Critical. Observed dishmachine broken. will use three compartment sink untill dishmachine is repaired
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Repeat Violation.
|
9/15/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in walkin freezer
- Critical. Observed raw animal food stored over ready-to-eat food. observed in walkin freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. observed in dry ingredient bins.
- Critical. Observed hand wash sink used for purpose other than washing hands. observed bucket store in handwash sink in rear of kitchen
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head. observed behind bar
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed on equipment throughout kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Waste line missing at soda gun holster.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. observed behind mixer
- Observed personal care item stored with food.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical. Electrical outlet with broken cover plate. For reporting purposes only. observed behind mixer
- Carbon dioxide/helium tanks not adequately secured.
|
5/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Fire extinguishers - proper and sufficient
- Other conditions sanitary and safe operation
|
12/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/7/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Deer Creek Golf Club, 2801 Country Club Blvd, Deerfield Beach, FL »