- Basic - Case/container/bag of food stored on floor in walk-in cooler....cole slaw, pork.
- Basic - Equipment in poor repair.......2 door reach in cooler in kitchen , ambient temperature 49°. Must not have stored any time temperature control food until maintain temperature at 41° or below. **Admin Complaint** **Repeat Violation**
- Basic - Food scoop handle in contact with food .......cole slaw in walk in cooler. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair......2 door reach in cooler in kitchen. **Admin Complaint** **Repeat Violation**
- High Priority - Chlorine sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized. .........200+. **Corrected On-Site**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. .....beef, turkey , ox tail, beans, goat , rice 51° to 54° in 2 door reach in cooler in kitchen. Food being held more than 4 hours. Stop sale issue.
- High Priority - Equipment and utensils rinsed after the application of the sanitizer solution. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......beef, turkey, rice, ox tail,beans 51° to 54°,meat vegetable 45° in 2 door reach in cooler in kitchen . Stop sale issue. **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**
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09/22/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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08/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. .....by the 3 compartment sink. **Warning**
- Basic - Build-up of grease / soiled on nonfood-contact surface.....shelvings underneath prep.table in kitchen and prep.room. **Warning**
- Basic - Equipment in poor repair.....2 door reach in cooler in kitchen , ambient temperature 50°. Must not have stored any time / temperature control food until maintain proper temperature at 41° or below. **Repeat Violation** **Warning**
- Basic - Food stored on floor......pork in prep. Room. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.....all coolers. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair......2 door reach in cooler. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. .......200 pm. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......rice 54°, fish 49° , cut lettuce 49°in 2 door reach cooler in kitchen . Food being held more than 4 hours . Stop sale issue. 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......turkey 50° in glass door reach in cooler at 10 :30 am , take temperature reading again at 11:15 am was same temperature 50°. Stop sale issued. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....raw shell eggs above ready to eat, cole slaw ,plantain in 2 door reach in cooler in kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Small flying insects in bar area......front line. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse......turkey, fish, rice. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All reach in cooler. **Warning**
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6/27/2014 | Routine - Food | Warning Issued |
- Basic - In-use rice tong stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken 55° in reach in cooler. Operator discarded food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked turkey 44° in reach in cooler, kitchen . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fish curry 92°. Reheated again 165°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs above cole slaw, cooked meats, cut lettuce . **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....stored towel in handwashing sink, front line. **Corrected On-Site**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue....
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....front line.
- 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, beans in reach in cooler.
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12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Turbo reach in cooler and glass door reach in cooler incapable maintaining potentially hazardous food at proper temperature of 41° or below. Must not have stored any potentially hazardous food until maintain t proper temperature .
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.........pork, beef 55°, chicken 60° in glass door reach in cooler was cooked yesterday. Stop sale issue. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......beef, pork, chicken 55° to 60° in glass door reach in cooler. Stop sale issue. Goat , sauce , cut lettuce 45° in turbo reach in cooler. Food moved to another acceptable cooler. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food beef, pork , chicken cooled in quantity deeper than 4 inches.....big plastic container.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......pork, chicken, goat, beef in reach in cooler.
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. ... Cell phone on shelf with uncovered single service items, and chinaware.
- Basic - Food stored in holding unit not covered. ... Cooked meats in 2 door glass storage cooler not covered: turkey, beef, chicken, pork. **Repeat Violation**
- Basic - Grease accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometers in holding units.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. ...employee handling ready to eat foods (plantains - raw and fried), answering and using telephone, then handling same ready to eat foods, all without hand washing.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. ... Employee handling sliced plantains with bare hands.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Front area hand sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Cooked/Prepared meats, cooked/prepared vegetables, sauces, in refrigerated storage and not date marked or labeled. For example: ...cooked beef, ...cooked turkey, ...cooked pork, ...cooked chicken, ...cooked greens.
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- raw seafood, whole fish --- Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. ---in rear reach in cooler prklitz (pickled cabbage salad).
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7/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - LICENSE EXPIRED MORE THAN 30 DAYS, BUT NOT MORE THAN 60 DAY, AFTER EXPIRATION DATE. VIOLATION MUST BE CORRECTED BY 03-29-12.
- Critical - NO CONSPICUOUSLY LOCATED THERMOMETER IN HOLDING UNITS. INTERNAL THERMOMETERS ARE REQUIRED IN ALL REFRIGERATION UNITS
- Critical - NO PROOF OF REQUIRED EMPLOYEE TRAINING PROVIDED.
- OBSERVED GREASE ACCUMULATED ON KITCHEN FLOOR. KITCHEN
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1/26/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- rear storage reach-in-cooler not hold foods at sffe temperatture.
- No Heimlich maneuver sign posted. --- provided operator postor.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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. --- NOTE: All employees who handle food are required to have certified food handlers traininng within 30 days of todays date 8/3/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- cook touching vegetables as slicing, and cooked rice while serving.
- Observed build-up of food debris, dust or dirt on nonfood-contact surfaces. --- on front, and especially the back sides of handles of refrigeration equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- plastic bowl/souffle cup left in marinating cabbage in sttorage cooler.
- Observed no child labor law poster. --- provided operator poster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- foods in rear storage cooler. (stop-sale isssued
- Critical - Observed uncovered food in holding unit/dry storage area. --- whole fish, goatmeat, spiced cabbage.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- cooked chicken, whole marinating fish, goat meat pieces, marinating sliced cabbage.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). --- whole fish, cooked chicken, goat, marinating cabbage
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/3/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Excell Restaurant, 1041 S Congress Ave #119, Delray Beach, FL »