Donnies Place, 60 Nw 5 Ave, Delray Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: DONNIES PLACE
Type: Permanent Food Service
Address: 60 Nw 5 Ave, Delray Beach, FL 33444
License #: 6019892
Total inspections: 15
Last inspection: 08/27/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - shelves with rust that has pitted the surface......underneath prep.table in kitchen.
  • Basic - Bread placed in rusted shelf in kitchen . . **Corrected On-Site**
  • Basic - Ice buildup in walk-in freezer.
  • Basic - Leaking pipe at plumbing fixture..... Handwashing sink in kitchen.
  • Basic - Soil residue build-up on nonfood-contact surface......dish washing racks.
  • Basic - Wall in disrepair....exterior walk in cooler wall by the door.
  • 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 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. .......souse 50° to 52° on the surface at 10 :40 am in walk in cooler . Take temperature again at 11:30 am was same above . **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food....raw pork above ready to eat collard green , cooked pork in walk in cooler . **Corrected On-Site**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse....souse in walk in cooler.
  • High Priority - Vacuum breaker missing at hose bibb......mop sink.
  • Intermediate - Buildup of soiled material on bottom racks in the reach-in cooler cross from fryer in kitchen .
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink....wrong test kits. **Repeat Violation**
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......corn hash wrong date . **Corrected On-Site**
08/27/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation.........smoked turkey date marked 2/7/14. Operator discarded it. **Corrected On-Site**
  • High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.....wrong test kit.
  • Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.....front line . **Corrected On-Site**
  • 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. ....operator has book for employee .
2/17/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/23/2013Routine - FoodEmergency Order Callback Complied
  • Basic - Floor area(s) covered with standing water......back kitchen floor. **Warning**
  • Basic - Grease accumulated under cooking equipment and shelvings. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water......chicken wings in 3 compartment sink. **Warning**
  • Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.........insects strip with accumulation of dead insects hang on above ice brewed machine . **Corrected On-Site** **Warning**
  • 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 **Warning**
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site** **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
  • High Priority - Live, small flying insects in food preparation area. ......beverage station and back kitchen. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.... ......shell eggs 80° in cook line no under temperature control. Eggs being held less than 4 hours . Moved to cooler. **Corrected On-Site** **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.........raw shell eggs and raw burger above ready to eat sausage in true refrigerator by the stove . **Repeat Violation** **Warning**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.........raw pork chops above raw fish in reach in cooler by the out sign door in kitchen. **Repeat Violation** **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found.......30 live roaches on storage shelf in kitchen with single service packages of sugar, mayonnaise , mustered, tartar sauce, crackers and sweet' N low. 4 dead and 5 live roaches underneath storage shelf in kitchen . 4 live and 3 dead roaches in empty bottle which is use for sauces on storage shelf in kitchen. 5 live roaches underneath 3 compartment sink. 15 live roaches underneath stove in prep.kitchen and Prep. kitchen floor. **Warning**
  • High Priority - Toxic substance/chemical stored by or with single-service items fuel container ...........windex and insect killer on smoker **Corrected On-Site** **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, and cooked meats , sauces, gravy etc. in walk in cooler. **Warning**
8/19/2013Routine - FoodEmergency order recommended
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ...in walk in freezer cases of chicken.
  • Basic - Food stored in holding unit not covered. ... Deli-ham and cooked sausages in single door holding unit.
  • High Priority - Raw animal food stored over ready-to-eat food. ... In reach in storage cooler. Raw shell eggs directly above uncovered deli-ham and uncovered cooked sausages
  • High Priority - Small flying insects in bar area. --- in front server station area fruit flies were observed
2/6/2013Routine - FoodInspection Completed - No Further Action
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- pots and pans above ice machine.
  • Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. --- open beverage bottle on rear prep table opposite ranges.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- cups without handles used as scoops and left in dry goods bins
8/1/2012Routine - FoodInspection Completed - No Further Action
  • Lights missing the proper shield, sleeve coatings or covers. --- front beverage service area.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed uncovered food in holding unit/dry storage area. --- cut/peeled vegeetabls.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- Corrected On Site.
5/10/2012Routine - FoodInspection Completed - No Further Action
  • Lights missing the proper shield, sleeve coatings or covers. --- front beverage service area.
  • Critical - Observed encrusted, soiled material on slicer.
  • Critical - Observed uncovered food in holding unit/dry storage area. --- cut/peeled vegeetabls.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. --- Corrected On Site.
9/27/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed a splitter/multi-plug adapter in use, with reachin cooler and coffee machine. For reporting purposes only.
  • Critical - Observed food stored on floor in walkin freezer.
  • Observed gaskets with slimy/mold-like build-up, walkin cooler.
  • Critical - Observed unlabeled spray bottle.
4/19/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, sauces etc. Repeat Violation.
  • Critical. Observed food stored on floor. --- in walk in freezer, cases of meats.
  • Critical. Observed uncovered food in holding unit/dry storage area. --- in walk in freezer, multiple meats uncovered
  • Observed cutting board grooved/pitted and no longer cleanable. --- in kitchen, Repeat Violation.
  • Fixed nonfood-contact equipment not installed to allow cleaning access. --- single door ('Victory') reach in cooler at left end of cook line is set flush on floor, not allowi g for cleaning beneath equipment.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
  • In Kitchen, Some Ceiling tiles are missing/misplaced/damaged/broken.
  • Critical. Observed unlabeled spray bottle. --- in kitchen
  • Critical. Electrical outlet missing cover plate. For reporting purposes only. --- hanging wires exposed in walk in cooler
11/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. collard greens
  • Observed equipment in poor repair. door hanging off on small reachin freezer
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. rear kitchen
  • Wet wiping cloth not stored in sanitizing solution between uses. wait station
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Observed residue build-up on nonfood-contact surface. top of dishmachine
  • Critical. Handwash sink not accessible for employee use at all times. hws in rear kitchen Corrected On Site.
  • Critical. Hand wash sink lacking proper hand drying provisions. kitchen hws Corrected On Site.
  • Observed open dumpster lid.
  • Observed grease accumulated under cooking equipment.
  • Critical. Portable fire extinguisher not fully charged. For reporting purposes only. k class
2/16/2010Complaint FullInspection Completed - No Further Action
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
  • Observed build-up of grease on nonfood-contact surface. under equipment
  • Observed residue build-up on nonfood-contact surface. top of dishmachine
  • Observed single-service articles improperly stored. takeout containers
  • Observed attached equipment soiled with accumulated grease. hood
8/24/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/5/2009Routine - FoodInspection Completed - No Further Action
No report available. 1/21/2009Routine - FoodCall Back - Complied
No report available. 10/14/2008Routine - FoodWarning Issued

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