- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean knives/utensils stored in crevices between equipment.cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting.pans/kitchen
- Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover.cookline
- Basic - Spray bottle containing a food product not labeled.oil/cookline
- Basic - Stored food not covered in walk-in freezer.croissants **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.kitchen
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.sanitizer/wait station **Corrected On-Site**
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup at cook station, Water cup in bakery prep counter. **Corrected On-Site** **Warning**
- Basic - No Heimlich maneuver/choking sign posted. Google on line. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. On all hand washing sinks. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage. **Warning**
- Basic - Wiping cloth buckets stored on floor in kitchen, **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm in wiping cloth buckets on floor in the kitchen, 100 ppm. **Corrected On-Site** **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Feta cheese 41°-47° in REACHIN cooler at cook line, placed in colder cooler, corrective action taken, 45°. WALKIN cooler at 44°-45° for chicken, placed on ice, corrective action taken. 43°. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded, For seared salmon. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw Chicken, and Roast beef over bread. Operator moved meats to bottom shelf, **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Wait station. **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. 60 day call back required. **Warning**
- Observed electrical outlet cover broken in wait station. **Warning**
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5/13/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Equipment in poor repair.3door REACHIN COOKSLINE not maintaining 41°. Chicken salad, cut tomatoes deli meats
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.HANDLES TO FLOUR AND SUGAR BULK CONTAINERS IN BAKERY
- Basic - Plumbing system in disrepair.FRONT BAR DRAIN TO 3cs
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCES. IN BAKERY AND SPRAY BOTTLEBOIL COOKSLINE
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.liquid egg mixtures in bus pan. Less than 4 hrs. Removed to freezer and brought down to 43° before end of inspection. Add enough ice and lower amount in container to maintain 41° or lower. Chicken salad,cut tomatoes and deli meats on top of REACHIN 47,48° less than 4 hrs in unit.
- Intermediate - Handwash sink not accessible for employee use at all times.STAND BLCKS ACCESS TO FRONT COUNTER HANDSINK
- Intermediate - Handwash sink used for purposes other than handwashing.PIECES OF WOOD IN HANDWASH SINK
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Spray bottle containing toxic substance not labeled.BLUE CLEANER
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.TURBO AIR. REACHIN
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.TURBO AIR. REACHIN
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Handwash sink used for purposes other than PLASTIC PITCHER IN HANDWASH SINK
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/26/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink next to pastry room Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. All hand wash sink
- Observed gaskets/seals on cold holding unit in poor repair. Broken gasket on ric at cookline station. Operator advised me they have gasket on order.
- Critical - Observed raw animal food stored over cooked food. Eggs over sauces in bakery ric
- Critical - Observed soiled reach-in cooler gaskets. Bake shop ric
- Observed utensils stored in crevices between equipment. knife
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meat bodies - walkin cooler .
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up. Corrected On Site.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoops - dipper well water turned off.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. luncheon meat bodies - walkin cooler .
- Observed utensils stored in crevices between equipment. knives .
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9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Observed employee with no hair restraint.
- Wet mop not hung to dry.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. X 3 - kitchen .
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. food debris - kitchen .
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up . Corrected On Site.
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3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Covered waste receptacle not provided in women's bathroom.
- 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. have sixty days from date of hire to complete employee training .
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11/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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