- Basic - Carbon dioxide/helium tanks not adequately secured. Pat the front bar
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Intermediate - Cold water not provided/shut off at employee handwash sink. At the pizza station hand wash sink, there is no cold water.
- Intermediate - Cutting board(s) stained.
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07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. At the front sink by the pizza station
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, in walk in freezer. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
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10/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- 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. Coffee drink. With no lid or straw.. **Warning**
- Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. **Warning**
- Basic - Leaking pipe at plumbing fixture, hand wash sink by pizza station. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, in walk in freezer. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- 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 . At salad station making a sandwich. **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit, 80° Corrective Action Taken, employee time marked and will discard at 4 pm. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees .......observed Ricotta cheese 47°.......heavy cream 50°.....sausage 47° in reach in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- 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. Pizza, 80°. Employee time marked, will discard at 4 pm. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Ricotta cheese 47°... Heavy cream 50° ....sausage 47° **Repeat Violation** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. ......Did not know about the AOP...... **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In 3 out four handwash sinks are being used as a dump sink... **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink........handwash sink by the pizza station.... **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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 - No soap provided at handwash sink. **Warning**
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7/30/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide tanks not adequately secured. Bar.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hand wash sink on pizza station slow/not draining.
- Exit door blocked by stack of boxes, 2 large garbage cans, rolling cart, mop bucket. For reporting purposes only. **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. Cooked pasta at 44-46?f in walk in cooler in deep containers and tightly covered cooked on previous day. Temperature was retaken 30 minutes later and was still observed at 44-45?f. Stop sale issued.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All in Fliptop reach in cooler on cookline (across from stove and grill): cooked pasta 51?-60?f, sliced cheese 48-50?f, butter 54?f, cream 54?f, cooked sausage 49?f, breaded eggplants 46?f, chicken 46-54?f, beef steak 50?f. Stop sale issues.
- 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. Pizza by the slice held on front line. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See stop sale notice, time marking and temperature violations for details.
- Intermediate - Accumulation of black mold-like slimy substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Fliptop reach in cooler on cookline (across from stove/grill) at 56?f ambient air temperature. Stop sale issued. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked pasta in large deep container and tightly covered. 44-46?f. Stop sale issued. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar. **Corrected On-Site**
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3/25/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep cooler , removed potentially hazardous food from cooler. MAY NOT USE COOLER TO HOLD POTENTIALLY HAZARDOUS FOOD UNTIL SUCH TIME AS IT HAS BEEN REPAIRED AND IT CAN MAINTAIN FOODS AT 41 DEGREES OR BELOW.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup at 52 degrees at walkin cooler held over night, placed in walk in cooler at 10 PM on a large deep container . Corrected On Site. voluntarily discarded.
- Critical - Hot water not provided/shut off at employee hand wash sink. pizza prep area handwash sink . water at 85 degrees .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pizza prep maker putting toppings on pizza with barehands. Corrected On Site. put gloves on.
- Critical - Observed buildup of slime on ice dispenser at soda machine .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards in rear prep area soiled .
- Observed gaskets with slimy/mold-like build-up. VICTORY FREEZER .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at salt container in rear prep area .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. bread next to and touching raw beef at walk in cooler .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. at glass door cooler near walk in cooler .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, cheese stuffed pasta and cheese at 47 degrees, cooked eggplant, and chicken at 52 degrees at prep area cooler. moved to working cooler.
- Observed residue build-up on nonfood-contact surface. water pooling inside beer cooler .
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil residue in storage containers. flour container .
- Plumbing system in disrepair. soda gun holster line not draining properly
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. pizza by the slice held under no temperature control in pizza prep area at 85 degrees . Corrected On Site. Completed application for time as a public health control . Pizza time marked .
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/29/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2dr REACHIN
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Hot water not provided/shut off at employee hand wash sink.FRONT HANDWASH Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.WALKIN FREEZER
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Observed attached equipment soiled with accumulated dust.AROUND CEILING AIR VENT
- Observed grease accumulated on kitchen floor.NEAR FRYER
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Observed wall soiled with accumulated black debris in dishwashing area.3cs
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.PIZZAS FRONT COUNTER LESS THAN 4 HRS IN UNIT
- Critical - Thermometers not calibrated according to manufacturer's specifications.WALKIN THERMOMETER REGISTERING 30degrees below
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCES
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3/23/2012 | Routine - Food | Warning Issued |
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Critical - Hand wash sink lacking proper hand drying provisions.FRONT HANDWASH
- Critical - Handwash sink not accessible for employee use at all times.BACK HANDWASH SINK
- Light not functioning.KITCHEN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.FAN GRATE WALKIN
- Observed employee with no hair restraint.LINE COOKS
- Critical - Observed food stored on floor.WALKIN FREEZER
- Wet mop not hung to dry.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.TRASH CONTAINER BLOCKS FRONT COOKSLINE
- Critical - No conspicuously located thermometer in holding unit.TURBO AIR REACHIN
- Critical - No handwashing sign provided at a handsink used by food employees.BAR
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.FLOUR
- Critical - Vacuum breaker mising at hose bibb.MOP SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.NO TIME IN LIEU OF TEMPERATURE FORM FILLED OUT SEE COMMENTS
- Critical. No conspicuously located thermometer in holding unit.REACHIN
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.HOOD FILTERS
- Critical. Hand wash sink lacking proper hand drying provisions.FRONT COUNTER HANDWASH
- Critical. Hand wash sink lacking proper hand drying provisions.BAR HANDWASH
- Lights missing the proper shield, sleeve coatings or covers.PREPARATION AREA
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
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