- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.....pork, turkey in 3 compartment sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. ........chicken , pork 52° at 1:10pm it was cooked yesterday in 2 door reach in cooler by exit door . Again take temperature at 1:30 pm was same temperature .
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse....see stop sale .
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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09/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair......glass door reach in cooler bottom part by the stove and reach in cooler by the exit door in kitchen . Ambient temperature 50°. Must not have stored any time temperature control food until maintain proper temperature at 41° or below. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength....00 ppm **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Explained to operator how do make sanitize to sanitize utensils . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......pork 47° , chicken 46° in reach cooler by the exit door and beef, chicken base 49° in glass door reach in cooler by the stove in kitchen . Food being held less than 4 hours . Food moved to freezer. Corrective action taken. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler bottom part .....glass door reach in cooler by the stove in kitchen . **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing......stored sanitize solution bucket in handwashing sink , front line. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. PIC does not know how to make sanitize to sanitize utensils . **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....chicken base in reach in cooler. **Warning**
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07/02/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair.....one door reach in cooler by chest freezer. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - No handwashing sign provided at a hand sink used by food employees......kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground raw chicken 46° in one door reach in cooler by chest freezer. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight......spinach 48° in reach in cooler. **Corrected On-Site**
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Dishware not cleared of gross food and waste prior to being placed in three-compartment sink/dishmachine. Employee cutting and clean fishes in 3 compartment sink with dishes. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.....kitchen . **Warning**
- Basic - Storage shelves with rust that has pitted the surface. .....Underneath prep.table in kitchen. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.....00 ppm **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken, turkey, pork, spinach, vegetable , beef, spinach 53° to 79° ( take temperature reading at 2:15pm was cooked yesterday ) in glass door reach in cooler. Take temperature reading again at 2:50 pm was same temperature as before. Stop sale issued. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ........cooked chicken 58°, turkey 53°, pork 53°, beef 79°.spinach , vegetable 63° in reach in glass door reach in cooler. Stop sale issue . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy sauce 130°. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. ....Raw fish above cooked meats, vegetable in 2 glass door cooler. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches........ All stop sale food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork, cooked beef, cooked spinach , cooked vegetable , cooked beans in reach in coolers. **Repeat Violation** **Warning**
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8/21/2013 | Routine - Food | Warning Issued |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. ... Kitchen storage coolers.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Shelf under preparation table soiled with food debris. ... Soiled, oxidized, covered with decomposed torn corrugated boxes. Not smooth and easily cleanable.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. ... At 250 PPM
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. ... IN PROCESS. OPER HAS SAFE-STAFF BOOKLETS AN STATED HE WILL HAVE TRAINING COMPLETED WHININ TWO WEEKS.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... In storage cooler, cooked beef, cooked chicken, vegetable salad/slaw,
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3/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about A E Caribbean Cafe & Bakery, 2200 Lake Ida Rd #2-F, Delray Beach, FL »