- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Arepa shelf queen. **Warning**
- Basic - Food stored in holding unit not covered. Vegetable salad, dressings, sausages, **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bottles / container of Spices, dressings. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of fish, shrimp, beef, chicken at 48F in walk in cooler. Relocated to freezer. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs stored above vegetables. **Corrected On-Site** **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. Fish, shrimp, chicken, beef. **Warning**
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07/21/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- 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. POCKETBOOK CLEAN SS ITEMS
- Basic - In-use rscoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.BOTH REACHIN FREEZERS
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing.GLASSES IN HANDSINK
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.POT OF COOKED BEANS WIC
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6/18/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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