- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Container of French fries stored on walk in freezer floor.
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar, salt. **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. Lettuce. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 65° double panned in flip top turbo air cooler. Corrective action taken, placed in single pan in reach in cooler. Cut lettuce 53° cheddar cheese 52° Bleu cheese 52° sandwich cooler. Corrective action taken, lettuce and Bleu cheese moved to working reach in cooler since stored in unit for less than 4 hours. Cheese discarded stored in unit for greater than 4 hours. Unit ambient 49°. Egg salad 48° double panned in true flip top cooler. Corrective action taken, placed in single pan in reach in cooler. Butter 88° sitting out on cookline for less than 4 hours. Put on stove and heated to 146°.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 80° at handwash sink in employee restroom.
- Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. 3 dogs dining outside.
- Intermediate - Reach-in cooler not 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. Sandwich station 49°.
- Intermediate - Spray bottle containing toxic substance not labeled. Stainless steel cleaner. **Corrected On-Site**
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-contact equipment in poor repair. MISSING HOOD FILTER
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/13/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Employee bathroom
- Basic - Bowl or other container with no handle used to dispense food. In cubed cheese and blue cheese, **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Several cases WIF **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and keys on deli paper over prep table
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter HWS, employee bathroom **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine, **Corrected On-Site**
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour dry storage
- Basic - Case/container/bag of food stored on floor in dry storage area. Bulk flour, bulk sugar
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots WIC, many items WIF
- Basic - Food contaminated by unsanitized equipment. Stacked containers
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front counter
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **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. 0ppm chlorine, sanitizer empty
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter at tables at 68f for less than 3hours, corrective action taken, removed butter from tables
- Intermediate - Handwash sink not accessible for employee use at all times. Chlorine bottle in warewash HWS **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Managers bathroom
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Server station HWS
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cleaner over prep table **Corrected On-Site**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine main warewash. Use 3 compartment sink until adjusted to proper concentration.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front HWS
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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