- Basic - Coffee filters not stored in a protected manner to prevent contamination. Uncovered in dry storage. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over prepped veggies and sauces at walkin cooler.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 PM **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Seasoning salt **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. From cracking eggs to handling cooked bacon. **Corrected On-Site**
- High Priority - Employee touched soiled wiping cloth hanging from his waist and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 75° F at cookline under no temperature control. Placed inside working cooler. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cooked shrimp at walkin cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. Cookline
- Intermediate - Employee used handwash sink as a dump sink. In drink station. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. In dishwashing area. **Corrected On-Site**
|
08/05/2014 | 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.
- Basic - Food stored outside. Creamers and butter stored outside not covered.
- Basic - Soil residue build-up on nonfood-contact surface. At fire extinguisher in cookline area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Server touched hair and glasses then handled clean utensils. Dishwasher scratched face and then handled clean utensils. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation and handled clean equipment without washing hands. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Employee used handwash sink as a dump sink. At cookline. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Dishwashing area.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site**
|
3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Knives stored in dirty container by toaster.
- 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 - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses stored under sugar in bar area. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. At cereal container.
- Basic - Plumbing system in disrepair. Low water pressure at HANDWASHING sink in cook-line area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese, ham , eggs, batter, sausage and cut tomatoes at 51° F. Ambient thermometer in cooler reading 56° F at cookline flip top cooler next to grill. All foods removed from cooler and placed inside working cooler. Corrective action taken. All foods must be discarded within 4 hours from leaving temperature control.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine, retested to 100 ppm chlorine. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter container at 58° F by cookline under no temperature control. Place inside cooler to maintain 41° F. Corrective action taken. Food must be discarded within 4 hours from leaving temperature control.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage on top of grill at 107° F at cookline. Increase heat. Corrective action taken. Cooked onions at cook-line under no temperature control at 97° F. Placed on top of grill to maintain 135° F. Corrective action taken.
- Intermediate - Cold water not provided/shut off at employee handwash sink. In bar area.
- Intermediate - Cutting board(s) stained/soiled. At cookline.
- Intermediate - Employee used handwash sink as a dump sink. In cookline area and dishwashing area.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In dishwashing area.
- Intermediate - No soap provided at handwash sink. Cook-line area.
|
10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. ... Public / employee restrooms have no "flowing" hot water. Operator stated that a L.E.E.D system offers him no alternative. Handsinks throughout restaurant take an inordinate amount of time to access hot water. The hand sink immediately to the right of the hot water heater took two minutes to get hot water. Operator agreed to correct this situation before opening for service to the public.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. ...Portable ABC Fire Extinguisher on floor under front counter.
|
6/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Deerfield Beach Cafe, 202 Ne 21 Ave, Deerfield Beach, FL »