- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on shelf between kitchen and banquet room.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glassware stored under exposed pipes.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on prep table. **Corrected On-Site**
- Basic - Equipment in poor repair. Portable reach in cooler in banquet kitchen. Butter 57°F, short ribs 48°, tenderloin 61°F.
- Basic - Gaskets/seals on holding unit under prep area in poor repair.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps in WI10 walk in Lower level.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above prep table.
- Basic - Soiled reach-in cooler gaskets. Rust on gaskets and around openings of reach in cooler below prep table.
- Basic - Water leaking from faucet/faucet handle in dish machine area.
- Basic - Wet mop not stored in a manner to allow the mop to dry in area behind dishwasher.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50 ppm. Corrective action taken. Increased to 200ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Short ribs 48°F, tenderloin 61°F, butter 57°in portable cold box after 3.5 hours. Corrective action taken: chef discarded butter. Short ribs and tenderloin placed in freezer. After 30 minutes temperature were short ribs 47°F, tenderloin 61°F.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Short ribs 48°F, tenderloin 61°F, butter 57° longer than 4 hours.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 74°F in employee rest room.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Final rinse temperature is not reaching 160°F
|
10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Several in kitchen
- Basic - Equipment in poor repair. Rusted reach in cooler doors in 3 doors reach in cooler in prep area
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw ground beef **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Placed in bottom kitchen shelving **Corrected On-Site**
|
5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Stored food not covered in walk-in freezer. Case of crab, **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice at 98f after 4hours, discarded
- Intermediate - Equipment drain line draining into handwash sink. AC drain line draining into downstairs warewash HWS
|
9/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sugar
- Basic - Case of single-service articles stored on floor in dry storage area. Cups in Hall
- Basic - Food stored in dry storage area not covered. Bread crumbs **Corrected On-Site**
- Basic - Food stored on floor. Chicken WIF **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk Sugar
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over pork WIC **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Downstairs prep room HWS
|
2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. COLD ROOM HWS Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. DRY STORAGE ROOM
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUAT Repeat Violation.
- Observed floor area(s) covered with standing water. DRY STORAGE
- Critical - Observed handwash sink used for purposes other than handwashing. DISHES IN WAREWASH HWS
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. GRAVY and BUTTER AT 100F FOR LESS THAN 1 HOUR , Corrected On Site. REHEATED
|
9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. COLD ROOM HWS Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUATERINARY AMMONIA
- Critical - No current boiler certification provided/available. For reporting purposes only. Repeat Violation.
- Critical - Observed food stored on floor. OPEN CASE OF POTATOS WALKIN FREEZER
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER BREADS WALKIN COOLER Corrected On Site.
|
3/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/18/2011 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. METAL PANS Repeat Violation.
- Critical - Establishment not maintaining shellstock tags for 90 days. UNABLE TO LOCATE TAGS DURING INSPECTION, UNTAGGED OYSTERS IN WALKIN COOLER This violation must be corrected by : 11/11/11.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. BY HWS
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. SPRING ROLL WRAPS DRY STORAGE Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. GASKETS ON REACHINS Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. BUTCHER SHOP HWS USED TO HOOK AC UNIT Corrected On Site.
- Observed hole in wall. TILES MISSING ON WALLS BUTCHER SHOP
- Critical - Observed molluscan shellfish removed from original container for long-term storage.
- Critical - Stop Sale issued . OYSTER SHELLSTOCK IN WALKIN COOLER WITHOUT TAGS
|
9/9/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. METAL PANS
- Critical - No handwashing sign provided at a handsink used by food employees.BY ICE MACHINE
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ROASTED GARLIC AT 55F OVERNIGHT, Corrected On Site. DISCARDED
|
4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED CHICKEN FOR UNKNOWN TIME Corrected On Site. DISCARDED
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUAT
|
10/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CHANGED GLOVES WITHOUT FIRST WASHING HANDS.
- Critical. Observed handwash aids at a non-handwash sink. WATER PREP AREA
- Critical. Observed handwash sink used for purposes other than handwashing. PIPE IN DISHROOM GOING INTO HANDSINK
- 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
|
1/21/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. COCA COLA REACHIN
|
8/10/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Restaurant-Four Seasons, 2800 S Ocean Blvd, Palm Beach, FL »