- 03A-07-1 --- on 05/03/12 COLD TABLE temperaturea were as follows: sliced ham 45 degrees F., sliced 44 degrees F., tuna salad (transferred from tall reach in cooler) 46 degrees F., chicken salad 47 degrees F. A jar of pickles in the undercounter cooler to the Cold Table. DISPLAY COOLER Feta Cheese Quiche 40 degrees F.
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5/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. --- sandwich make-up area/food prep counter has build-up of decomposing debris.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- behind and under counter-top appliances and\equipment.
- Observed cutting board grooved/pitted and no longer cleanable. --- at sandwich prep area --- Repeat Violation. --- Repeat Violation.
- Critical - Observed employee coughing into hands and arm and continue workin without washing hands.
- Observed food debris accumulated on floors under fixtures and equipment.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. --- food processor, slow cooker, stainless bowl, plastic mixing bowl, and utensils not properly cleaned and sanitized.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- foods noted above as in cold table reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in display cooler, quiche 47 degrees F.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in reach in cooler, raw shell eggs directly above washed greens.
- Critical - Observed unlabeled spray bottle.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. --- wiping cloth solution tested at 0 ppm for chlorine and/or quaternary ammonium
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5/1/2012 | Routine - Food | Warning Issued |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- soill dust build-up on fan blade grid atop single door bev-air undercounter refrigeration
- Observed cutting boards grooved/pitted and no longer cleanable. --- 3 cutting boards Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- atop sandwich table Repeat Violation.
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12/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Manager lacking proof of 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.
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1/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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