- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by the 3 compartment sink.
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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1/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Lids in back room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In back room
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Under 3compartment sink, **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boba at 45° corrective actions taken moved to larger reach in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In men's bathroom. **Corrected On-Site**
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dirty utensil storage container near HANDWASH sink by dishwashing area.
- Basic - Clean utensils or equipment stored in dirty container.
- Basic - Soap/paper towels/provided at a non-handwash sink. At mop sink.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Ant killer liquid above microwave in rear prep area.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 82° F in men's restroom. **Repeat Violation**
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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter area cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Water leaking from faucet/faucet handle. At mop sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store bucket inside. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Restrooms. Hot water turned on . **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - CUTTING BOART ABUTS HANDWASH SPLASH POTENTIAL TO FOODS
- Critical - Hand wash sink lacking proper hand drying provisions.
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7/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - Observed live flies in back preparation area
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2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/10/2011 | Routine - Food | Call Back - Complied |
- No copy of latest inspection report.
- 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. 1 employee over 60 days 2 new hires
- Critical - Observed handwash sink used for purposes other than handwashing.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/1/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/27/2011 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit. 3 dr reACHIN
- 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. 2 EMPLOYEES OVER 60 DAYS
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/25/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Cold water not provided/shut off at employee handwash sink.
- Critical - Hand sink missing at dishwashing machine or area.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Wet mop not hung to dry.
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3/3/2011 | Routine - Food | Warning Issued |
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