- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, spatulas on cook line 86°. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name, bottle on oyster station. **Corrected On-Site**
- 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, 0 ppm. Behind bar.
- High Priority - Toxic substance/chemical stored by or with food, Sheila shine in dry storage by vinegar. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb, mop sink.
- Intermediate - Handwash sink used for purposes other than handwashing, storing bottles behind bar. **Corrected On-Site**
|
08/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.......use cup for scooping ice in bar, small container use for calamari in raw bar. **Corrected On-Site**
- Basic - Case/container/bag of food stored out side on road .
- Basic - Leaking pipe at plumbing fixture.......handwashing sink, kitchen.
- Basic - Wiping cloth sanitizing solution stored on the floor.....bar **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ......kitchen employee. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation .......wipe up prep.area with gloves then engaged cutting lemon with change glove and wash hand in sushi bar. **Corrected On-Site**
- 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 lemon with bare hand at bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above........sauce 125°, butter 115° in steam table in raw bar . Reheated again 165° . **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food......raw meat stored with cooked meat contacting each other in reach in drawer in cook line . **Corrected On-Site**
- High Priority - Small flying insects in both bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.......bar. **Corrected On-Site**
|
3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - scoop handle in contact with food ....flour. **Corrected On-Site**
- Basic - Clean equipment stored on floor.......ice bucket. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture.....handwashing sink , kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees....not visible in server station.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity....flour. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw eggs above raw sea food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink......dumped ice in handwashing sink in server station and bar.
- Intermediate - Handwash sink not accessible for employee use at all times.....strainer stored on handwashing sink in bar. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooling rice 75° in walk in cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.....rice in walk in cooler. **Corrected On-Site**
|
10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...in walk in cooler, chicken breasts 50? **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
|
5/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. ... Tags removed from restaurant to office. ... Will follow up with operator re scanning tags.
- 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.
|
2/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Racks Fish House & Oyster Bar, 5 Se 2 Ave, Delray Beach, FL »