- Basic - Clean utensils stored between equipment and wall. .....spatula in dishwashing area. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses.....spatula , tong, spoon in cook line . **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit......spoon , young, spatula in salad station in kitchen . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cheese , whipped cream 43°heavy cream 47° in reach in drawer in cook line . Food being held less than 4 hours. Closed drawer properly . Cheddar Cheese , queso cheese ,bisque , salsa 44° in walk in cooler ( front of door). Operator stated that door was not closed properly that makes temperature high. Advised closed door properly . **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. ......morita sauce 48° and black beans 50° / 52° in walk in cooler at 12:15 noon ,it was cooked yesterday. Again take temperature reading 1:00 pm was same temperature .stop sale issue. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale report. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times......stored liqueur bottle front of handwashing sink in bar. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....dumped ice in handwashing in bar. **Corrected On-Site**
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10/30/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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6/25/2014 | Complaint Full | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.......at 11:10 am morita sauces, salsa 50°/52°, chicken stock 49°in walk in cooler . And cooked mix vegetable 47° was cooked 2 days ago in walk in cooler . At 11:45° redo temperature reading it was same as above. Stop sale issue. **Corrected On-Site** **Warning** Call back: 6/5/14 : morita sauce , hot sauce 49° to 51° on the surface and brisket sauce 58° to 62° on the surface at 3: 40 pm in walk in cooler , it was cooked yesterday . Take temperature reading again at 4:10 pm was same temperature like above.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.......morita sauces, chicken stock, salasa I walk in cooler. **Warning** Call back : 6/5/14: morita sauce, hot sauce , brisket sauce in walk in cooler.
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6/5/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food.using shakier ,bar. **Corrected On-Site** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored.......clean glasses stored out side. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses......hang on handwashing sink faucet by the bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........sauces 60°, salsa 52° , cheese 46°, sour cream 47° control temperature by ice . Food being held less than 4 hours. Food moved to walk in cooler. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight......salsa roja 49°to52° on surface at 3 pm in walk in cooler. Stop sale issued. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse......salsa roja. **Warning**
- Intermediate - Employee used handwash sink as a dump sink......dumped ice in handwashing sink in kitchen. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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4/22/2014 | Complaint Full | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair.......reach in drawer below grill, reach in bottom drawer drawer across from grill in cook line . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees....by the bar. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.....00 ppm. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Food stored in ice used for drinks. .....juice bottle in bar. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......,... Raw Chicken , raw beef, 48° in reach in drawer below grill, raw chicken 45°cheese 44° I reach in bottom drawer across from grill in cook line . Food being held less than 4 hours . Food moved to another acceptable cooler. Beans , cooked pork 45°, ground beef, beans pest 44, in walk in cooler . Operator stated that keep opening for prep.that cause make temperature high. Advised to operator closed door all the time. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.......at 11:10 am morita sauces, salsa 50°/52°, chicken stock 49°in walk in cooler . And cooked mix vegetable 47° was cooked 2 days ago in walk in cooler . At 11:45° redo temperature reading it was same as above. Stop sale issue. **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.......stored container front of handwashing sink in kitchen . **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.......morita sauces, chicken stock, salasa I walk in cooler. **Warning**
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4/2/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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12/13/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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