- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Reach in cooler on the cook line is not maintains foods at 41°.
- Basic - Ice buildup in chest freezer.
- Basic - Stored food not covered in chest freezer. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.chicken 48°, steak 48°, pork 44°, corrective action taken to to top with ice bags to get the meats back to 41°
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- 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 - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler, item us pork. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Cutting board(s) stained/soiled.
|
2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **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**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On shelf in dish wash area.
- Basic - Clean utensils or equipment stored in dirty drawer and/or containers. Several.
- Basic - Equipment in poor repair. Kitchen Chest freezer lid falling apart/exposing insulation on inside of lid and the other chest freezer in dish wash area has a very rusted lid ( rust falling off the lid when opening the lid ) **Repeat Violation**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen back door.
- Basic - Grease and debris accumulated under cooking equipment.
- Basic - Hood and cookline wall soiled with accumulated grease and black debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In men's bathroom by hand wash sink in stall
- 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 pasta, sauce, gravy, sausages, black beans, pinto/baked beans, rice. In walk in cooler. **Corrected On-Site** **Repeat Violation**
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-contact equipment in poor repair, broken lid at chest freezer at cookline .
- Observed nonfood-contact equipment in poor repair, rusted bottom shelvings on prep tables at cookline .
- Observed nonfood-contact equipment in poor repair, rusted can opener stand.
- Observed nonfood-contact equipment in poor repair, rusted chest freezer lid in dishwashing area .
- Observed soil residue in storage containers. salt, bay leaves, pepper, parsley and garlic containers in spice storage area at cookline .
- Portable fire extinguisher not fully charged. K class fire extinguisher. For reporting purposes only.
|
1/18/2013 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. deck oven area .
- Critical - Hand wash sink lacking proper hand drying provisions. in server's station , by 3 compartment sink and by storage room area near cookline.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice container .
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. deck oven area .
- Critical - No handwashing sign provided at a handsink used by food employees. handwash sink by 3 compartment sink.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed 1dead roach on premises. deck oven area at .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting lemons. Corrected On Site. gloves worn.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. door by cookline heavily soiled .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of AVANTI freezer soiled .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink soiled in deck oven area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispensers soiled in deck oven area .
- Observed build-up of mold-like substance on surface of nonfood-contact surface. wood table in dishwashing area
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed equipment in poor repair. broken lid at flan container in walk in cooler .
- Observed equipment in poor repair. broken sugar container in server's station .
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical - Observed food with mold-like growth. moldy tomato at walkin cooler . Corrected On Site. discard.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards throughout cookline and on prep cooler by deck oven.
- Observed ice scoop with handle in contact with ice. bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at black beans container .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at flour container .
- Critical - Observed improper vertical separation of raw animal foods. raw beef over shrimp at walk in cooler .
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. beer cooler at bar.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer soiled at cookline .
- Observed nonfood-contact equipment in poor repair, broken lid at chest freezer at cookline .
- Observed nonfood-contact equipment in poor repair, rusted bottom shelvings on prep tables at cookline .
- Observed nonfood-contact equipment in poor repair, rusted can opener stand.
- Observed nonfood-contact equipment in poor repair, rusted chest freezer lid in dishwashing area .
- Critical - Observed small flying insects in bar area.
- Critical - Observed soil residue in storage containers lids. rice and beans container lids.
- Critical - Observed soil residue in storage containers. salt, bay leaves, pepper, parsley and garlic containers in spice storage area at cookline .
- Critical - Observed toxic item stored in food preparation area. WD 40 on top of cutting board in deck oven area .
- Critical - Observed uncovered food in holding unit/dry storage area. beef, shrimp and cheese at walkin cooler.
- Observed wall soiled with accumulated grease. near fryers.
- Critical - Portable fire extinguisher not fully charged. K class fire extinguisher. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, bulk cheese, and sauces/soups at walk in cooler .
- Critical - Working containers of food removed from original container not identified by common name. flour container by kitchen door.
- Critical - Working containers of food removed from original container not identified by common name. salt container in spuce storage area at cookline .
|
10/23/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/3/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit.SMALL FREEZER
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.1 EMPLOYEE OF 4 present ,has employee training proof CARD EXPIRES 5/23/12
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment not designed and constructed in a durable manner.RUSTED TOP OF CHEST FREEZER
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed build-up of grease on nonfood-contact surface.STOVE TOP
- Observed ceiling in disrepair.STAINS KITCHEN
- Observed cutting boards grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.CUTTING BOARDS
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed insect control device installed over food preparation area.
- Observed leaking pipe at plumbing fixture.KITCHEN SINK AT FAUCET
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface.WALKIN SHELVES
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.COOKED SAUSAGESV WALKIN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.BULK CONTAINERS
|
5/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/6/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner.CAN OPENER BLADE VERY RUSTED
- Equipment or utensils not designed or constructed in a durable manner.RUSTED MIXER BOWL
- Critical - Hand sink missing in food preparation room or area.HANDWASH SINK CABINET NO FAUCETS NOT HOOKED UP TO THE DRAIN OR WATER
- Critical - Handwash sink not accessible for employee use at all times.VERY LARGE FOOD CONTANER BLOCKS
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.MISSING
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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
- Nonfood-contact equipment not designed and constructed in a durable manner.PREPARATION TABLE SHELVING 3 TABLES
- Nonfood-contact equipment not designed and constructed in a durable manner.RUSTED CHEST FREEZER LID
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARDS
- Observed gaskets/seals on cold holding unit in poor repair.REACHINS
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed leaking pipe at plumbing fixture.DRAIN DISHMACHINE
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food thawed in standing water.FISH
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Observed unnecessary items on the premise.OLD CHEST FREEZER BROKEN TOP OUTSIDE BACK DOOR
- Critical - Working containers of food removed from original container not identified by common name.BULK CONTANERS
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE SUGAR
|
10/26/2011 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.LARGE CONTANER RICE
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH
- Nonfood-contact equipment not designed and constructed in a durable manner.PREPARATION TABLE SHELVING RUSTED
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.STOVE TOP
- Critical - Observed food stored on floor.RICE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet mop not hung to dry.
|
4/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.REACHIN
- Equipment or utensils not designed or constructed in a durable manner.GUARD MISSING AT PREPARATION SINK
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
- 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. Pro
|
9/3/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Report review
Restaurant representatives - add corrected or new information about Oba Brazilian Restaurant & Grill, 6853 Se 18 St, Boca Raton, FL »