- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash....in use spoon, spatula stored next to handwashing sink in kitchen . **Corrected On-Site**
- Basic - In-use r scoop/spoon stored in standing water less than 135 degrees Fahrenheit....in kitchen . **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.....00 ppm. Recommend operator use 3 compartment sink for sanitize utensils .
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.....wood spoon .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......soup in reach in cooler . **Corrected On-Site**
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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.........bolognese 53°, 56° in walk in cooler. Stop sale issue. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled......employee put way garbage can then engage with food preparation without changed glove and wash hands. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
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5/9/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler .....carrots. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce, cheese, turkey, cream 45° in walk in cooler. Operator stated that door was open . Closed door properly. **Corrected On-Site** **Warning**
- 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.....beef 48°. Reheated again 165°. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Stored container in handwashing sink by 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauce, rice, pasta in walk in and reach in cooler. **Warning**
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1/3/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface......hood filter . **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.....reach in cooler in cook line. **Warning**
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7/24/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface......hood filter . **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.....reach in cooler in cook line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees......kitchen and by 3 compartment sink. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair......glass door reach in cooler in cook line. **Warning**
- Basic - Stored food not covered in walk-in cooler......rice , sauces. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found.......five dry dropping underneath handwashing and steam table. 10 dry dropping underneath pantry in hall way to the exit door. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing........some food evidence in handwashing sink by 3 compartment sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink......kitchen and by 3 compartment sink. **Warning**
- Intermediate - No soap provided at handwash sink....kitchen. **Warning**
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7/23/2013 | Complaint Full | Warning Issued |
- Basic - No copy of latest inspection report available.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled. ... In kitchen, beneath prep-table and at dishmachine.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2013 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- No plan review submitted and renovations in progress. --- The following items are new additions to the back of the house/kitchen areas: - a Walk in Cooler - a 10 burner open top (replacing a 8 burner open top. - prep table with pot/pans and utensil storage in emergeny exit hallway (access questionable and there is no smooth and easily cleanable ceiling). MISSING in the Front of The House is: -a 3 compartment sink at the cocktail bar.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- open beverage bottle in cook line reach in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. --- cocktail bar handsink used as dump sink.
- Critical - Observed handwash sink used for purposes other than handwashing. --- near 3 compartment sink, used for soiled pot storage.
- Observed personal care item stored with food. --- at cocktail bar,cellphone on tray with cup/saucer and coffee pot.
- Observed personal care item stored with food. --- in kitchen, cell phone on cookline with clean/sanitized dishware.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. --- raw shell eggs above beef, and produce. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not labeled and date marked. --- plastic sauces in reach in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. --- dry food bins.
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10/29/2012 | Routine - Food | Warning Issued |
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