- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In the flour container **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw duck over raw sole fish and oysters.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, salt and flour. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface, front cookline.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, salmon steaks. Informed operator fish must be cooked to a minimum of 145° for 15 sec., or they will be required to have a parasite destruction letter, or they have to prove the fish is farm raised and pellet. Operator agreed to only cook salmon to the minimum requirents.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
|
10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance....employee bath room.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.....coffe station. **Corrected On-Site**
- Basic - Reach in cooler in espresso station and prep. reach in cooler in kitchen maintain potentially hazardous food at proper temperature of 41? or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- High Priority - Displayed food not properly protected from contamination.....butter touching cooler surface by espresso station. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......butter 49?, milk 52?, half and half 51? in reach in cooler , espresso station. As per operator food being held less than 4 hours . Food moved to another acceptable cooler. Fish stock, roasted tomato 46? in prep.reach in cooler in kitchen. Voluntarily discarded food. **Corrected On-Site**
|
4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.....dishwashing area. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect......slicing butter with bare hand, bar. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....stored container in handwashing sink, bar Corrected On Site. Repeat Violation.
|
11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions....dishmachine area.
- Critical - Handwash sink not accessible for employee use at all times......stainer above handwashing sink. bar. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory....bar. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.....cooke line.
- Critical - No handwashing sign provided at a handsink used by food employees....cooke line.
- Critical - Observed encrusted material on can opener. Repeat Violation. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.,.....cooling potato leecks in deep container with covered in walk in cooler . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw chicken above raw fish in walk in cooler . Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening......ham in walk in cooler. milk in reach in cooler .
- Critical - Observed soil buildup inside ice machine .
- Critical - Observed uncovered food in holding unit/dry storage area......dessert in reach in cooler . Corrected On Site.
|
7/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors....slide door was opend.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......kitchen south side reach in drawer and door. must not have stored any potentially food untill fixed it.
- Critical - Hand wash sink lacking proper hand drying provisions......by dishmachine hanwashing sink. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times...... by dismachine handwashing sink obstructed by flowers buckets and c02 tank .
- Critical - Observed dusty, greasy electric wear above preperation table .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit....egg,cooked potato ,cooked chicken 45 degrees kitchen south side reach drawer . food being held less than 4 hours . ice down on food. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.....liquid egg, traulsen reach in cooler . Corrected On Site.
|
2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/1/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.bowl above 3 compartment sink
- Critical - Equipment food-contact surfaces and utensils not sanitized. pan, bowl
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- 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. Pro
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. peeling carrot with bare hand
- Critical - Observed cloth used as a food-contact surface. over cut lettuce, carrot , walk in cooler Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. bar Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked shrimp 46 degrees, crab meat 46 degrees. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. potato leeks, gravy, cooked lobster, soup, pasta, walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. bar, coffee station Corrected On Site.
|
9/30/2011 | Routine - Food | Warning Issued |
- Waste line missing at soda gun holster. --- at cocktail service bar.
|
4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. --- in wa-in-cooler, raw chicken stored above raw dover sole and raw shrimp. Corrected On Site.
|
10/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in Paragraph (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY; (2) Each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; (3) Between uses with raw fruits or vegetables and with POTENTIALLY HAZARDOUS FOOD; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation when contamination may have occurred. (B) Subparagraph (A)(1) of this section does not apply if the FOOD-CONTACT SURFACE or UTENSIL is in contact with a succession of different raw animal FOODS each requiring a higher cooking temperature as specified under Section 3-401.11 than the previous FOOD, such as preparing raw FISH followed by cutting raw poultry on the same cutting board.
- Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
|
3/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on mixer head.
|
11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Kathys Gazebo Cafe, 4199 N Federal Hwy, Boca Raton, FL »