- Basic - Accumulation of debris in three-compartment sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.......all over the place.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Admin Complaint** **Repeat Violation**
- Basic - Equipment in poor repair......2 door reach in cooler in kitchen. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Food stored on floor......beans in dry storage room.
- Basic - Leaking 3 compartment sink.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Admin Complaint** **Repeat Violation**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. .....stored boiled beans and cover food with thank you bag in reach in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.....2 door reach in cooler.
- Basic - Wall hole storage area.
- Basic - Water draining onto floor surface.......missing draining pipe handwashing sink in kitchen.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator did not know how do sanitize. **Admin Complaint** **Repeat Violation**
- High Priority - Live, small flying insects in food preparation area. .....all over the place.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......turkey, sauce , beans meat 52° in 2 door reach in cooler. Food being held less than 4 hours. Ice down on food. Corrective action taken.
- High Priority - Roach excrement and/or droppings present......roaches dry droopings underneath 3 compartment sink,storage area, front counter......cleaning presence of me. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.......employee touching dirty utensils ,washing utensils with gloves then with same gloves prepared food.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. .....3 compartment sink. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.....stored water bottle in handwashing sink in kitchen. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue......kitchen.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......kitchen.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink......kitchen.
- 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, turkey, meat reach in cooler. **Admin Complaint** **Repeat Violation**
- Observed electrical wiring in disrepair. For reporting purposes only......switch board came up from wall in kitchen and switch covered missing in storage room.
- Observed frayed/spliced electrical wires. For reporting purposes only....kitchen.
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4/22/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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1/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. .......one compartment used for utensils drying. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. .......cooked pork next to handwashing sink . **Corrected On-Site** **Warning**
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. .......next to handwashing sink. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. .......utensils not sanitized proper manner by the food code. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler... ......Raw fish above cooked chicken, turkey in reach in cooler . **Corrected On-Site** **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. .. Employee wash hands in 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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 chicken, cooked goat, cooked turkey, vegetable in reach in cooler **Warning**
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8/19/2013 | Routine - Food | Warning Issued |
- Basic - Food stored in cold holding unit not covered. ... In tall 3 door cooler Cooked Chicken 49?, Whole Snapper 52? Sauces 50?
- Basic - Food stored in dry storage area not covered. ... In tall 3 door cold holding unit cooked chicken, whole snapper, sauces are all uncovered
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...REACH IN COOLER ... Cooked Chicken 49?. Whole Snapper 52? Sauce 50? **Repeat Violation**
- 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. ... Tall 3 door cold holding unit. **Repeat Violation**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- in kitchen 3 door reach in cooler
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink. --- in kitchen.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. --- Repeat Violation. (there is now a rack tohang 6 pots/pans but therr is still no drainboards or acceptable open shelving for air dryi g manually warewashed and sanitized items.
- Observed equipment in poor repair. --- interior of 3 door reach in cooler leaking into interior.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- in kitchen 2 door reach in cooler --- Repeat Violation.
- Observed nonfood-grade containers used for food storage. --- carry-out type plastic bags 'atop' cooked rices on stove-top in hot holding. Repeat Violation. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in kitchen 2 door reach in cooler, cooked chicken50 degrees F..
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ---inkitchen 3 door reach in cooler,cooked chicken
- Critical - Observed raw animal food stored over ready-to-eat food. --- in kitchen 3 door reach in cooler, raw shell eggs above cooked chicken. --- Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in kitchen 3 door reach in cooler, cooked chicken.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in kitchen in 2 door reach in cooler, cooked chicken. --- Repeat Violation.
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8/17/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. --- kitchen handsink
- Lights missing the proper shield, sleeve coatings or covers. --- kitchen.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Repeat Violation. NOTE COMMENT IN THE COMMENT SECTION OF THIS INSPECTION REGARDING THE PREVENTION OF A FUTURE ADMINISTRATIVE COMPLAINT.
- Critical - Observed dented/rusted cans. --- in 3 door reach in cooler, a rusted can of evaporated milk. operator immediately disposed of this. Corrected On Site.
- Observed equipment in poor repair. --- 3 door reach in cooler, interior leaking from above, partly into pan partly into cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- interior of 3 door reach in cooler
- Observed nonfood-grade containers used for food storage. --- carry-out type plastic pags re-used for food storage and covers.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in 3 door reach in cooler, raw eggs above tomatos and washed potatos
- Critical - Observed uncovered food in holding unit/dry storage area. --- in 3 door reach in cooler, some foods, meats and vegetables improperly/partially coveres
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. --- ABC portable extinguisher on floor behind front counter.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in 3 door reach in cooler: cooked chicken, cooked pork, marinating sliced vegetables.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- pots ofcooked meat stews held stovetop without maiintaining temperatures at 135 degrees F, or higher. Corrected On Site. --- on 12/22/11 held on stove top; pot of brown rice 104 degrees F, pot of white rice 106 degreees F, pot of a cooked vegetable based stew 98 degrees F.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product. --- on 12/22/11 not complied. cook/person in charge could not show me a thermometer.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. --- on 12/22/11 not complied. (no thermometers an cooked chickens, potentially hardous foods, were 51 degrees F.
- Critical - Violation: 16-04-1 No drainboards or equivalent provided for soiled items and/or air drying cleaned items. --- in kitchen , 3 compartment Sink has no drainboards or equivalent. on 12/22/11 not complied.
- Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. --- no sanitizer or sanitizer step being used for manual warewashing --- on 12/22/11 warewashing taking place without sanitizer step.
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed. --- on 12/22/11 the displayed license is expired.
- Violation: 51-13-1 No Heimlich maneuver sign posted. --- on 12/22/ 11 provided to operator
- Violation: 51-29-1 Observed no child labor law poster. --- on 12/22/11 provided to operator.
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12/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- --- in kitchen, Observed soil and oxidization (rust) build-up on exhaust hood directly above exposed ready to eat foods.
- Critical - Equipment food-contact surfaces and utensils not sanitized. --- no sanitizer or sanitizer step being used for manual warewashing
- Critical - Hand wash sink lacking proper hand drying provisions. --- at kitchen handsink.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- No copy of latest inspection report.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. --- in kitchen , 3 compartment Sink has no drainboards or equivalent.
- Critical - No handwashing sign provided at a handsink used by food employees. --- at kitchen handsink.
- Critical - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- build-up on back of handles to refrigeraation, equipment and appliances.
- Observed no child labor law poster.
- Critical - Observed screen in door torn/in poor repair. --- rear screen door has torn screen and door broken from hinges.
- Critical - Observed uncovered food in holding unit/dry storage area. --- cooked meats and green salads in storage coolers without covering.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- pots ofcooked meat stews held stovetop without maiintaining temperatures at 135 degrees F, or higher. Corrected On Site.
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9/14/2011 | Routine - Food | Warning Issued |
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