- Basic - No conspicuously located ambient air temperature thermometer in holding unit.....reach in cooler in cook line.
- Basic - Single-service articles not stored inverted or protected from contamination.....aluminum foil container in high shelf. **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 .
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. .....raw chicken, raw pork stored with open ready to eat green pease . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. .....raw chicken above raw pork . **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can....kitchen . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.....kitchen . **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.....plate reach in cooler and flip top reach in cooler across from fryer in cook line . Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Food stored in dry storage area not covered.......pastry shell in shelf by handwashing sink, dishwashing area. **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.......grave ready to eat stuffed artichoke with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....serving butter 58° in plate reach in cooler. Operator discarded it. Cheeses ,cut lettuce, artichoke , cooked onion, cut tomato 50° in flip top reach across from fryer in cook line. Stop sale issued. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef above ready to eat pasta, cooked chicken, sausage etc. in victory reach in cooler, cook line. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw liquid eggs above cooked ground beef. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above raw sea food . **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 maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink does not have enough cold water pressure to properly wash hands., dish washing area.
- 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 ground beef( wrong date labeled), sauce, soup etc.cooked and prepared not date marked in walk in cooler.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.....dishwashing area.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Garlic n oil, cooked onion 47° in reach in cooler in cook line. Operator discarded food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meat above pasta, vegetable in 2 door reach in cooler in kitchen. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach in freezer _ not all products commercially packaged. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw meat above raw sea food in 2 door reach in cooler in kitchen . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.....pasta , sauce,cooked vegetable in reach in cooler and walk in cooler and some are wrong date in walk in cooler.
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom doors not self-closing. ... Both public/employee restrooms.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. ... Several kitchen ceiling light fixtures.
- Intermediate - Manager lacking proof of food manager certification. ... IN PROCESS
- 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
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1/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Dorsia Restaurant, 5837 N Federal Hwy, Boca Raton, FL »