- Basic - Equipment in poor repair......flip top reach in cooler cross from fryer in kitchen , ambient temperature 43°. Must not have stored any time temperature food until maintain proper temperature at 41° or below.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......turkey 50°, cole slaw , tuna salad 49° in flip top reach in cooler cross from fryer in kitchen . Food being held less than 4 hours . Time marked on food . Corrective action taken.
- High Priority - Toxic substance/chemical stored by in-use utensils.......degreaser spray bottle stored with grill screen in bottom shelf in kitchen . **Corrected On-Site**
- Intermediate - Buildup of soiled material on top part in the reach-in cooler in kitchen .
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits......waffle maker.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....dishwashing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......hot dog , sausages in reach in cooler .
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean.....toilet bowl in women bath room.
- Basic - Objectionable odor in establishment......dining area.
- 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......200
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Whipped butter 71° in server station . Operator discarded butter. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink......soda or coffee dumped in handwashing sink in beverage station.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by dolly . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......mozzarella cheese in walk in cooler. **Corrected On-Site**
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3/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean......toilet bowl in women rest room.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Objectionable odor in establishment.......in dining area.
- 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.......200
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. .....whipped butter 71° in server station . Operator discarded butter. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink......dumped coffee or soda in handwashing sink in beverage station. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by dolly. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......mozzarella cheese in walk in cooler . **Corrected On-Site**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. ....by the ice machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner......forks.
- Basic - Floor area(s) covered with standing water......by ice machine.
- Basic - Leaking pipe at plumbing fixture......,.handwashing sink by the ice machine.
- 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.......00 ppm **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Cucumber pickle in handwashing sink by he ice machine. **Corrected On-Site**
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9/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. ..... underneath handwashing sink in dishwashing area.
- Basic - Interior of microwave soiled with encrusted food debris.....kitchen.
- Basic - Silverware/utensils stored upright with the food-contact surface up. .........forks, spoon , break area.
- 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. ,...00 ppm
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. .......oven cleaner. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled........sanitizer spray bottle. **Corrected On-Site**
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... Exteriors of cook line equipment : microwaves, reach in coolers, refrigerated drawers, deep fryers (both ends cook line), 'hatco' heat lamp, ... Under shelving of prep tables.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. ... On cook line.
- Basic - Equipment in poor repair. ... Reach in cooler, cook line
- Basic - Floor area(s) covered with standing water. ... DISHMACHINE area.
- Basic - Interior of microwaves soiled with encrusted food debris. ... Both cook line microwave ovens.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Exit door locked. For reporting purposes only. ... Right Door LOCKED to front entry double doors.
- 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. ... DISHMACHINE chlorine tested at 0 PPM.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... on cook line, cole slaw 47°, chik salad 47°,
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6/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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