- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.cookline
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen
- Basic - Stored food not covered in walk-in cooler.cooked potatos/spanakopita
- High Priority - Medicine stored in refrigerator/cooler with food.reach in freezer **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken/beef/walk in cooler **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen **Corrected On-Site**
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/06/2014 | Routine - Food | Call Back - Complied |
- High Priority - Observed 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.
- Basic - Observed no handwashing sign provided at a hand sink used by food employees: kitchen.
- Intermediate - Observed no paper towels or mechanical hand drying device provided at handwash sink: kitchen.
- Intermediate - Observed no soap provided at handwash sink: kitchen.
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5/22/2014 | Routine - Food | Administrative complaint recommended |
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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.
- Intermediate - Handwash sink used for purposes other than handwashing.frontline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen
- Intermediate - No soap provided at handwash sink.kitchen
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.spanakopita/walk in cooler
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer - chlorine 0 ppm.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Coffee cup.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 lettuce.
- High Priority - Raw animal food stored over ready-to-eat food. Beef/pork over cooked food - walkin cooler.
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. plating cooked vegetables for service. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over fish - walkin cooler .
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws - bar area .
- Critical - Observed torn packages/bags of food exposing the contents to contamination. open sack of rice - dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up .
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over cooked food. beef over cooked vegetables - walkin cooler .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over seafood - walkin cooler .
- Critical - Observed torn packages/bags of food exposing the contents to contamination. open sack of rice - dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up.
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.employee restroom
- Critical - Handwashing cleanser lacking at handwashing lavatory.employee restroom
- Critical - No conspicuously located thermometer in holding unit.walk in cooler
- 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 improper vertical separation of raw animal foods and ready-to-eat foods.lamb/seafood /reach in freezer Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs/reach in cooler/cookline Corrected On Site.
- Observed unnecessary items on the premise.building materials/kitchen
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9/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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