- No Violations Were Observed
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6/18/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of dead insects,or other pests, in control devices. Dead roaches .
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Dead roaches on premises. 3 dead in crevice between walk in cooler and shelf. PIC cleaned up. **Corrected On-Site**. On 3/11/2014 , 2 dead roaches next to reach in freezer across from walk in cooler.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soil residue build-up on nonfood-contact surface. At mop sink.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen. 5 in kitchen. On 3/11/2014 20 flies in kitchen.
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3/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of dead insects,or other pests, in control devices. Dead roaches .
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Dead roaches on premises. 3 dead in crevice between walk in cooler and shelf. PIC cleaned up. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment.
- Basic - Soil residue build-up on nonfood-contact surface. At mop sink.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Cook line area.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Live flies in kitchen. 5 in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Large strainers of raw chicken at 3 comp sink area at 64°. PIC moved most into walk in cooler and cooked some. Corrective action taken.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over flowing to beef and shrimp in top of make table at cook line.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After use of walk in door then working with food and employee touched soiled dishes then clean.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/6/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. For rice.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish, **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles at 67°, PIC put in walk in cooler. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager will update training.
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7/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp and scallops.
- Basic - Wall and cords over dish-machine soiled with accumulated dust.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. Brown rice at 122?. PIC reheated. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Bucket of shrimp in sink. **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Bowls and storage containers.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/22/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. food grade drill on cloth. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. ** ESCOLAR AND WAHOO received fresh - Fish must be served cooked or discarded. This violation must be corrected by : 10/21/2012.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When changing gloves.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at cookline .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SHELL EGGS at cookline at 84 degrees, PIC states 2 hours, PIC put in ice water, 42 degrees in 35 minutes. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOFU from approved shipper at 60 degrees, PIC refused shipment . Corrected On Site.
- Observed residue build-up on nonfood-contact surface. mop sink area
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/20/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine at 0 PPM * Demonstrated to PIC how to prime and check dishmachine . Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. no date marking for salmon.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee at cookline placing cooked fish on plate for immediate service with bare hand. Discussed with PIC, employee put on glove. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. When putting on and changing gloves.Discussed with pic. Corrected On Site.
- Critical - Observed food stored on floor. bowl of ginger. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. scallops behind cooked shrimp top of make table cookline. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, sushi reachin door.
- Observed residue build-up on nonfood-contact surface. at mopsink
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 1000+ ** Demonstrated with PIC how to mix correctly. Corrected On Site.
- Observed wall soiled with black debris in dishwashing area. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. back kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers. above prep table
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed food stored on floor. bucket of dumpling ,cookline , Corrected On Site. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw scallops behind cooked shrimp,cookline make table , Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.cookline,Corrected On Site. Repeat Violation.
- Critical - Observed live flies in kitchen. 3 flies in kitchen -dining room.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 1000+ Corrected On Site.
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7/6/2011 | Routine - Food | Inspection 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. walkin cooler, Corrected On Site.
- Critical. Observed food stored on floor. carrots and chicken on walkin floor, Repeat Violation.
- Critical. Observed food stored on floor. bowl of rice on floor,kitchen , Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. numerous items in walkin cooler.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. cookline , Repeat Violation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Utensils not designed or constructed in a durable manner. no handles in sugar bin Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried. wet stacking , Repeat Violation.
- Observed utensils stored in crevices between equipment. knive at cookline, Repeat Violation. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken in bus tub out of temperature & eggs at cookline . Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. chicken at 56 degrees Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. seafood in 3 comp sink. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish behind cooked shrimp top make table, cookline reachin . Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over pork in reachin freezer .
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over vegies cookline reachin . Corrected On Site.
- Critical. Observed food stored on floor. bus tub of chicken on floor Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee at sushi bar, put on gloves. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in bucket at cookline.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS sponges on cookline . Corrected On Site.
- Observed utensils with no handles to dispense food. sugar bin Corrected On Site.
- Equipment and utensils not properly air-dried. wet stacking
- Observed utensils stored in crevices between equipment. knives at cookline . Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked at cookline . Corrected On Site.
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7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. RTE FOOD STORED ON RAW SEAFOOD CONTAINER RIC COOK LINECorrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. OPEN CANS OF COCONUT NOT COVERED Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SEVERAL BOWLS IN RIC NESTING ON RTE FOODS Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. CLEAN CUTTING BOARDS STORED ON THE FLOOR DRY STORAGE
- Observed single-service articles improperly stored. PLASTIC FORKS AND SPOONS NOT INVERTED Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. BY COOK LINE HWS
- Critical. Observed unlabeled spray bottle. COOK LINE Corrected On Site.
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5/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.MILK AND GINGER DRESSING HELD LONGER THEN 24HRS IN WIC
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW CHICKEN ON TOP OF FISH AND RAW GROUND BEEF ON TOP OF SQUID IN RIF
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.RAW FISH ON TOP OF RTE VEGITABLES IN RIC ONLINE
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SCOOP
- Violation: 14-35-1 Observed ripped/worn tin foil used as shelf cover.SHELFS RUSTED UNDER TIN FOIL BY DISHWASHER AND ONLINE
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food.TOFU CONTAINER
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.HWS AT COOKLINE BLOCKED BY SHELF
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4/8/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.MILK AND GINGER DRESSING HELD LONGER THEN 24HRS IN WIC
- Critical. Observed potentially hazardous food thawed at room temperature.FISH AT 3 COMPARTMENT SINK
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.RAW CHICKEN ON TOP OF FISH AND RAW GROUND BEEF ON TOP OF SQUID IN RIF
- Critical. Observed raw animal food stored over ready-to-eat food.RAW FISH ON TOP OF RTE VEGITABLES IN RIC ONLINE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SCOOP
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.DISHWASHER AFTER OPENING WATER BOTTEL DRINKING CLOSED CAP AND STARTED TO HANDLE DISHES Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.COOK Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.SHELFS RUSTED UNDER TIN FOIL BY DISHWASHER AND ONLINE
- Observed single-use containers (boxes and/or cans) reused for the storage of food.TOFU CONTAINER
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times.HWS AT COOKLINE BLOCKED BY SHELF
- Critical. Handwash sink not accessible for employee use at all times.BLOCKED BY DISHWASHER
- Critical. No handwashing sign provided at a handsink used by food employees.SERVER STATION
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/10/2009.
- 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. Pro This violation must be corrected by : 10/10/2009.
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8/10/2009 | Routine - Food | Warning Issued |
| No report available. | 5/13/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/11/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/23/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Lemongrass, 1880 N Congress Ave Ste #104, Boynton Beach, FL »