- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
|
4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. ... Uncovered to go single service portion of ice cream with spoon and in 2 door reach in freezer with stored foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... REACH.IN.COOLER... deli-turkey 46° salami 45° ham 45° cheese 44° **Corrective Action Taken**
- Intermediate - Accumulation of food debris/grease on food-contact surface ... Storage and Drainage shelving Above 3 Compartment Sink.
- Intermediate - Handwash sink used for purposes other than handwashing. ... Front Handwash sink used to store in-use utensils.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... No towels at front Handwash sink. ... No towels at prep area Handwash sink. ... No towels at rear area Handwash sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade guard soiled with old food debris.
|
10/31/2013 | Routine - Food | Warning Issued |
- License expired.
- Observed encrusted material on can opener. **Corrected On-Site**
- Observed toxic item stored in food preparation area.......sanitize bucket. **Corrected On-Site**
- Working containers of food removed from original container not identified by common name.....raisin, pine nuts,chocolate chip. **Corrected On-Site**
|
6/18/2013 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - License is expired and is more than 60 after expiration date. Pay over the phone. Confirmation No. 127068113. **Corrected On-Site**
|
6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured......by hand washing sink.
- Basic - No handwashing sign provided at a hand sink used by food employees......cheese station.
- Basic - Old labels stuck to food containers after cleaning.
- Intermediate - Employee filled water pitcher/cup at handwash sink......filled snitize solution bucket. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. .... Container,bucket stored in hand washing sink, front counter. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink...by dry storage shelf.
- 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. .......some employee have some are not.
|
4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......ambient temperature 42? to 46? open reach in cooler for bloomy and fresh cheese. Must not have. Stored any potentially hazardous food until main tain at proper temperature of 41? or below **Admin Complaint** **Repeat Violation**
- Critical - License expired.
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......latur soft cheese 47?, grove chevre soft cheese 45?, rind soft cheese 44? in bloomy fresh cheese open cooler. Stop sale issue . **Admin Complaint** **Repeat Violation**
- Critical - Observed toxic item stored in food preparation area.......sanitize bucket. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name.....raisin, pine nuts,chocolate chip. **Corrected On-Site**
|
12/27/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
8/9/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.......display coolers. must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by a step latter , boxes, kitcken and by the dishmachine Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing......stored towel in handwashing sink by the dishmachine . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......goat cheese 46 degrees , butter 52 degrees ,washed rind cheese 50 degrees in display reach in cooler . Corrected On Site. food moved to walk in cooler . Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature......chicken breast. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....smoked salmon above ready to eat chorizo in display cooler . Repeat Violation. Corrected On Site.
|
8/6/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder......fresh cheese reach in cooler . must not have stored any potentially hazardous cheese until maitain proper temperature 41 degrees or below. ...corrctive action taken. no food in this unit.
- Critical - Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening....brebirousse cheese , sami hard cheese display reach in cooler .
- Critical - Commercially processed ready-to-eat, potentially hazardous food opened and held more than 24 hours not properly date marked after opening....liquid egg, half and half in reach in cooler .
- Critical - Current Hotel and Restaurant license not displayed.
- Critical - Employee failed to wash hands before putting on gloves to work with food. Corrected On Site. Repeat Violation.
- Critical - Encrusted material on can opener blade.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....brebirousse cheese ,and other kind soft of cheese ( what require temperature 41 degrees or below) 48 to 51 degrees. fresh cheese reach in cooler.food being held more than 4 hours . stop sale issued .
- Critical - Potentially hazardous food found between 44 degrees Fahrenheit and 47 degrees Fahrenheit for over four days. See stop sale....operator not sure how long has been cheese stayed in cooler. cheese temperature is 47 to 51 degrees F.
- Critical - Raw animal food not properly separated from ready-to-eat food....smoked salmon next to ready to eat russian blini, McGray reach in cooler . Corrected On Site.
- Critical - Raw animal food stored over ready-to-eat food.....raw smoked salmon about the ready to eat cheese , McGray cooler . Corrected On Site.
- Critical - sanitizer not automatically dispensed in a mechanical dishmachine.....advised to operator that use 3 compartment sink for sanitize dishes until fix the dishmachine .
|
4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed clean utensils/equipment stored in dirty drawers/containers. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
|
11/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Portable fire extinguisher blocked/not easily accessible. For reporting purposes only. --- ABC extinguisher to left of rear.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only. --- boxes near rear door are blocked
|
12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Critical. Observed handwash sink used for purposes other than handwashing. --- terry towels in handsink.
- Critical. Observed expired Food Manager Certification.
- 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 Repeat Violation.
|
9/30/2010 | Routine - Food | Administrative complaint recommended |
- Critical. (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Critical. (A) FOOD shall be protected from cross contamination by: (6) Protecting FOOD containers that are received PACKAGED together in a case or overwrap from cuts when the case or overwrap is opened;
- Critical. Assembly occupancies with occupant loads of more than 300 and all theaters with more than one audience-viewing room shall be provided with an approved fire alarm system in accordance with 9-6.1 and 12-3.4. Exception No. 1: Assembly occupancies that are a part of a mixed occupancy (see 6-1.14) shall be permitted to be served by a common fire alarm system, provided that the individual requirements of each occupancy are met. Exception No. 2: Voice communication or public address systems complying with 12-3.4.3.3 shall not be required to comply with 9-6.1.
- Critical. The operator shall designate in writing the certified food protection manager or managers for each location. A current list of certified food protection managers shall be available upon request in each establishment.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
|
6/30/2010 | Routine - Food | Warning Issued |
- Observed personal care item stored with food or contacting food contact surface. --- cell phone on stainless food prep table.
|
2/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Cheese Course, 305 Plaza Real Ste 1305, Boca Raton, FL »