- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetables/walk in cooler#1 **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.pans/by dishmachine
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.walk in cooler#1 **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Cookline **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Turkey/ham/walk in cooler#2
- Intermediate - Handwash sink used for purposes other than handwashing.by dishmachine **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 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. **Warning**
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10/13/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee personal items stored in or above a food preparation area. Phone
- Basic - In-use ice scoop stored on soiled surface between uses.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.prep area/kitchen
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.walk in cooler#1
- 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. Chicken/beef/walk in cooler#1
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.dining room
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.by 3 compartment sink/cleaner/comet **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.by dishmachine
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Insect control device installed over food preparation area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reachin
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - No air gap present between water supply inlet and flood rim of equipment/sink.DISHMACHINE
- Intermediate - Handwash sink not accessible for employee use at all times.BROOM AND STEP STOOL
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.TURKEY GRAVY. WIC
- Intermediate - Spray bottle containing toxic substance not labeled.
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5/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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