- High Priority - Dented/rusted cans present. See stop sale. Coconut milk in dry storage. Kitchen chef discarded immediately **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Salad station employee **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Multiple employees **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. Employee touching cooked chicken wings to check for "done-ness".Employee portioning cooked French fries for immediate service at hot hold station. CORRECTIVE ACTION TAKEN: I stopped the employee and asked him to either use tongs or wash his hands and wear gloves. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. All kitchen hand sinks peaking at 81-83°. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Tuna salad spread in walk in cooler 51°. Product is in a metal pan which is wrapped in plastic and has a lid on top also. **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Food stored in holding unit not covered. Salad station reach in cooler blue cheese **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Near front reach in cooler **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles rough out kitchen
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Turkey in walk in cooler 48-51°.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen cook
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Turkey 48-51° in walk in cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Sanitizer bucket stored near cutting board where produce is being cut. **Corrected On-Site**
- Intermediate - Refrigerator not 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. COOKLINE reach in cooler facing dining area. Establishment has multiple other cooling units to utilize while cooler is being serviced.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. Salad cooler
- 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. Cutting lemons at bar **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Prep cooler raw chicken/ cooked chicken wings **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken tortilla soup 54-60° Upon questioning the Operator about the product temperature he discarded the soup.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dish-machine hand wash sink **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid
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12/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pork butt
- Basic - Ice scoop stored on top of dirty ice machine between uses.kitchen
- 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./cookline **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.cookline
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.pizza flour/kitchen
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham/walk in cooler
- Critical - Working containers of food removed from original container not identified by common name.flour/kitchen
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12/26/2012 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/22/12.
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.ham/walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs/walk in cooler Corrected On Site.
- Critical - Observed toxic item stored by food.sternos /storeroom Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.flour/kitchen
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10/22/2012 | Routine - Food | Warning Issued |
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