Flavors Caribbean Restaurant, 107 Se 10 St, Deerfield Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: FLAVORS CARIBBEAN RESTAURANT
Type: Permanent Food Service
Address: 107 Se 10 St, Deerfield Beach, FL 33441
License #: 1617748
Total inspections: 3
Last inspection: 09/09/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - No Heimlich maneuver/choking sign posted.
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
  • Basic - Working containers of food removed from original container not identified by common name. Salt container in prep area shelving
  • High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over veggies at 2 door cooler next to HANDWASH sink in kitchen area.
  • High Priority - Toxic substance/chemical stored by or with food. Glass cleaner in food storage shelving across from upright coolers in prep area. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Used to store red bucket in front counter area. **Corrected On-Site**
  • Portable fire extinguisher missing from its designated location. On floor by back door. For reporting purposes only.
  • Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small table top fryer under no hood suppression system in cookline area.
 09/09/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food. At rice container at cookline and spice container in dry storage shelving. **Corrected On-Site**
  • 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. Cook Drinking in prep area from an open container.
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse above and next to pots in dry storage room shelving. Cell phone on prep table. **Corrected On-Site**
  • Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Plywood used.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish thawing at room temperature at HANDWASH sink. **Corrected On-Site**
  • Basic - Soiled reach-in cooler gaskets. At Jordon cooler.
  • Basic - Spray bottle containing a food product not labeled. Sauce container bottle at Jordon cooler.
  • Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
  • High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Cow foot 43° F to 45° F . All cooked foods must be cooled to 41° F or below within 6 hours. Operator discarded. Corrective action taken.
  • High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Raw chicken between 43° and 44° F prepped last night. Fully cook chicken. Placed inside chest freezer. Corrective action taken.
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Plantains between 114° F and bananas 126° F at steam table in front counter area. Heat increased, temperature raised, plantains 165° F, bananas 165° F.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over sauce at Jordon cooler. **Corrected On-Site**
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Handwash sink used for purposes other than handwashing. Used to thaw fish. **Corrected On-Site**
  • Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
 5/5/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
 12/27/2013Food-Licensing InspectionInspection Completed - No Further Action

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