- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Beverage cooler that also contains deserts and cut potatoes. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Middle kitchen sink and restroom **Warning**
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink. Under 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic and oil mixture at 83° on COOKLINE grill shelf. CORRECTIVE ACTION TAKEN:'operator discarded the garlic immediately. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm **Corrected On-Site** **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. **Warning**
|
09/19/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. Bathroom
- Basic - Nonfood-grade bags used in direct contact with food. Plastic grocery bag used to store hawing frozen fish in drawer coolers under grill
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near register. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles kitchen on cookline. Reusable dressing and olive oil containers in COOKLINE upright cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Operator has ordered a new test kit at time of inspection
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Greek casserole in upright cooler near restroom.
|
4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to prep sink
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over French fries on Line draw unit. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 plus ppm Corrected to 100ppm
- Intermediate - Handwash sink not accessible for employee use at all times. Next to 3 complied sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to prep sink
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice 41° in Reachin cooler ,
|
12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. To go containers/frontline
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.reach in cooler/cookline
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged. Philly steaks, tilapia/cookline
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.reach in cooler/cookline
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler/cookline
|
4/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.employee restroom
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen **Corrected On-Site**
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen **Corrected On-Site**
- Critical - No conspicuously located thermometer in holding unit.reach in cooler/frontline
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.frontline
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.fan blades/kitchen
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.frontline
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food.raw seafood over ice/reach in cooler/frontline **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets.frontline cooler
|
12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12B-02-1 Observed employee eating in a food preparation or other restricted area.frontline
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.kitchen
- Violation: 51-18-1 No copy of latest inspection report.
|
10/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/02/12.
- No copy of latest inspection report.
- Critical - Observed employee eating in a food preparation or other restricted area.frontline
- Critical - Observed food stored on floor.vegetable /frontline Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.kitchen Corrected On Site.
|
8/2/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor.vegetable /walk in cooler
- Violation: 13-03-1 Observed employee with no hair restraint.cookline
- Violation: 25-02-1 Unwrapped single-service utensils not presented so that only the handles are touched.plastic forks
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.cookline
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.cookline
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.cookline
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.cookline
|
5/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.cookline
- Critical - Handwashing cleanser lacking at handwashing lavatory.cookline
- Critical - No handwashing sign provided at a handsink used by food employees.cookline
- 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 This violation must be corrected by : 05/23/12.
- Observed employee with no hair restraint.cookline
- Critical - Observed food stored on floor.vegetable /walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.cookline
- Critical - Observed raw animal food stored over cooked food.raw eggs/reach in cooler Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Unwrapped single-service utensils not presented so that only the handles are touched.plastic forks
|
3/23/2012 | Routine - Food | Warning Issued |
- 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 - Required consumer advisory for raw/undercooked animal food not provided. REFERENCE TEXT: 3-603.11 FC: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph 3-401.11(D)(3) and under Paragraph 3-801.11(C), if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section, using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions."
|
12/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Souvlaki Grill, 523 25 St, West Palm Beach, FL »