Palm Bch Ale House And Raw Bar, 2161 Palm Beach Lakes Blvd, West Palm Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: PALM BCH ALE HOUSE AND RAW BAR
Type: Permanent Food Service
Address: 2161 Palm Beach Lakes Blvd, West Palm Beach, FL 33409-6607
License #: 6009863
Total inspections: 22
Last inspection: 08/11/2014

Restaurant representatives - add corrected or new information about Palm Bch Ale House And Raw Bar, 2161 Palm Beach Lakes Blvd, West Palm Beach, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Floor tiles cracked, broken or in disrepair. Multiple areas including dish area and salad station **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area. Upright cooler at end of cookline **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler below white microwave **Warning**
08/11/2014Complaint FullCall Back - Complied
  • Basic - Floor tiles cracked, broken or in disrepair. Multiple areas including dish area and salad station **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area. Upright cooler at end of cookline **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler below white microwave **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 3 COOKLINE reach in coolers (2 salad station coolers and cooler below white microwave) #1 ambient 55° #2 ambient 56° #3 ambient 53° **Warning** AT CALLBACK: Service techs have all foods iced down and will return on Monday 8-11-14 to repair these units.
08/08/2014Complaint FullCall Back - Extension given, pending
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan guards in kitchen and oyster prep area **Warning**
  • Basic - Floor tiles cracked, broken or in disrepair. Multiple areas including dish area and salad station **Warning**
  • Basic - Food stored in holding unit not covered. Cheese slices in upright cooler at end of COOKLINE **Corrected On-Site** **Warning**
  • Basic - In-use utensil stored in sanitizer between uses. Salad station knife **Corrected On-Site** **Warning**
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area. Upright cooler at end of cookline **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in coolers. Salad station reach in coolers. **Warning**
  • Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen hand sink near dish area **Warning**
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. Cooler below white microwave **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Salad station **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad reach in cooler #1: ambient temperature 56°, salsa 53° cooked rice 53° #2 ambient temperature 55°,cut lettuce 54° shredded cheese 53° ; #3 below white microwave: ambient 53° chicken wings 56° overnight (stop sale) CORRECTIVE ACTION TAKEN: all products were iced down and moved to walk in freezer and beer cooler behind bar until service techs arrive within the hour. LARGE WALK IN COOLER ambient temperature 54°: cut washed lettuce 52°, salsa 53°; SMALL WALK IN COOLER: Ambient temperature 51° ,coleslaw 51° raw beef 50° **Warning**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken wings in reach in cooler below white microwave in unit overnight 56° at time of inspection **Warning**
  • Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. 3 reach in coolers on COOKLINE in disrepair. 2 walk in coolers in disrepair. **Warning**
  • Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 3 COOKLINE reach in coolers (2 salad station coolers and cooler below white microwave) #1 ambient 55° #2 ambient 56° #3 ambient 53° **Warning**
  • Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 2 walk in coolers. Large cooler ambient 54° small cooler ambient 51° **Warning**
08/07/2014Complaint FullWarning Issued
  • Basic - Bowl or other container with no handle used to dispense food. White bulk containers in dry storage
  • Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. COOKLINE chefs
  • Basic - Employee with no hair restraint while engaging in food preparation. Cutting potatoes **Corrected On-Site**
  • Basic - Floor tiles missing. Dish area and in front of COOKLINE. Allowing water to pool.
  • Basic - Food contaminated by unsanitized equipment. Metal pans of cut washed lettuce stacked on top of exposed cut washed lettuce in salad station **Corrected On-Site**
  • Basic - In-use tongs stored on oven door handle.
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler under breaking station
  • Basic - No handwashing sign provided at a hand sink used by food employees. Dish area hand sink
  • Basic - Reach-in cooler shelves with rust that has pitted the surface. Breading station reach in cooler under white microwave
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Salad station **Corrected On-Site**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Fry cook
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Upright COOKLINE cooler: sliced deli meats at 47°. Sliced cheese at 45°.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Water dripping down back ice bin interior wall from rusty joints and crevices inside machine
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Breading station reach in cooler
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice pilaf at 111° on COOKLINE counter top. CORRECTIVE ACTION TAKEN: Salad cook to portion rice into smaller containers and place in coolers
6/2/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Equipment in poor repair. Two reach in cooler by cook line- unsure in disrepair- lowered thermostat- manager shall check temp-
  • Basic - Floor area(s) covered with standing water.
  • Basic - Floor tiles missing.
  • Basic - Food stored on floor. In walk in cooler
  • Basic - Gaskets/seals on holding unit in poor repair.
  • 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.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef at 48° f- other food in reach in cooler 41/43° f- operator stated was there the whole time - corrective action - in freezer to lower temp - and two reach in cooler food at 50/55 ° f - corrective action- lowered thermostat -
  • Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Repeat Violation**
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
  • Intermediate - No hot water in HWS by dishwashing
  • Intermediate - No soap provided at handwash sink. **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. Wrong date- **Corrected On-Site**
12/12/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Reuse of single-use articles.
2/25/2013Routine - FoodInspection Completed - No Further Action
  • Ceiling tile missing.by ice machine/kitchen
  • Critical - Handwashing cleanser lacking at handwashing lavatory.employee restroom Corrected On Site.
  • Lights missing the proper shield, sleeve coatings or covers.kitchen
  • Critical - Observed buildup of slime in the interior of ice machine.kitchen
  • Critical - Observed food stored on floor.walk in cooler 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.butter sauce/cookline Corrected On Site.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.turkey /ham/walk in cooler
  • Critical - Observed soiled reach-in cooler gaskets.cookline
  • Critical - Observed uncovered food in holding unit/dry storage area.breadcrumbs /cormeal/storeroom
10/1/2012Routine - FoodInspection Completed - No Further Action
  • Violation: 36-10-1 Observed worn, torn and/or soiled floors/carpeting. MISSING TILES, GROUT ETC_COOK LINE _BY STEAMER_AROUND THE FLOOR DRAIN_LOTS OF STANDING WATER IN THAT AREA
  • Violation: 37-14-1 Observed ceiling in disrepair. WATER DAMAGES, MOLD LIKE STAINS, HOLES ETC_BY BEER WALK IN COOLER
4/12/2012Routine - FoodInspection Completed - No Further Action
  • Violation: 36-10-1 Observed worn, torn and/or soiled floors/carpeting. MISSING TILES, GROUT ETC_COOK LINE _BY STEAMER_AROUND THE FLOOR DRAIN_LOTS OF STANDING WATER IN THAT AREA
  • Violation: 37-14-1 Observed ceiling in disrepair. WATER DAMAGES, MOLD LIKE STAINS, HOLES ETC_BY BEER WALK IN COOLER
2/17/2012Routine - FoodCall Back - Complied
  • Beverage tubing/cold plate not separated from stored ice. BAR-OWNER CALLED SODA COMPANY _NEW ICE BINS TO BE INSTALLED TOMORROW.
  • Critical - Hand wash sink lacking proper hand drying provisions. COOK LINE _HAND SINK and BAR HAND SINK Corrected On Site.
  • Critical - Handwash sink not accessible for employee use at all times. BAR HAND SINK _BUCKETS, CARDBOARD BOX IN FRONT OF IT ETC Corrected On Site.
  • Critical - Handwashing cleanser lacking at handwashing lavatory. BAR_HAND SINK
  • Critical - Hot water not provided/shut off at employee hand wash sink. COOK LINE HAND SINK and AT SOUTH SIDE BAR HAND SINK and AT BARTENDER SINK This violation must be corrected by : 2-14-12. This violation must be corrected by : 2-14-12.
  • Observed build-up of BLACK mold-like substance on surface of nonfood-contact surface. INSIDE THE HAND SINK _MAIN BAR and SOUTH SIDE BAR. BROWN RESIDUE INSIDE THE MAIN BAR 3 COMPARTMENT SINK Corrected On Site. Corrected On Site.
  • Observed ceiling in disrepair. WATER DAMAGES, MOLD LIKE STAINS, HOLES ETC_BY BEER WALK IN COOLER
  • Observed cutting board grooved/pitted and no longer cleanable. 2 SMALL CUTTING BOARDS USED TO CUT LIMES/LEMONS Corrected On Site. DISCARDED
  • Observed equipment in poor repair. ICE MACHINE ACROSS FROM WALK IN FREEZER DOOR HEAVILY RUSTED ON THE OUTSIDE and STAINED INSIDE _and ICE MACHINE IN DRY STORAGE ROOM_PER OPERATOR , THE ICE FROM THIS MACHINE IS USED TO ICE DOWN BOTTLES OF BEER_BAR. ADVISED OPERATOR NOT TO USE THIS ICE IN FOODS OR DRINKS. ONLY THE ICE FROM THE NEW ICE MACHINE TO TO WALK IN FREEZER DOOR IS TO BE USED FOR FOOS/DRINKS.
  • Observed floor and wall junctures not coved. PREP AREA BY ACROSS FROM WALK IN COOLER DOORS and MISSING TILES ON THAT WALL
  • Critical - Observed food-contact surfaces encrusted with BROWN RESIDUE and/or soil deposits. COLD PLATE AT MAIN BAR ICE BIN USED FOR DRINKS_CLOSEST TO BAR ENTRANCE and AT THE OUTSIDE SOUTH SIDE BAR Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing. SEVERAL PIPES DRAINING INSIDE THE ONLY HAND SINK IN THE BAR This violation must be corrected by : 2-14-12.
  • Observed leaking pipe at plumbing fixture.HAND SINK DISHROOM Corrected On Site.
  • Observed soda gun holster with accumulated slime/debris. OUTSIDE BAR_SOUTH SIDE OF BUILDING, and MAIN BAR Corrected On Site.
  • Observed worn, torn and/or soiled floors/carpeting. MISSING TILES, GROUT ETC_COOK LINE _BY STEAMER_AROUND THE FLOOR DRAIN_LOTS OF STANDING WATER IN THAT AREA
  • Critical - Vacuum breaker mising at hose bibb. NEXT TO COOK LINE _HAND SINK _HOSE USED FOR CLEANING THE FLOOR
  • Wet wiping cloth not stored in sanitizing solution between uses. COOK LINE Corrected On Site.
12/14/2011Routine - FoodWarning Issued
  • No Violations Were Observed
8/9/2011Routine - FoodCall Back - Complied
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach-in cooler cookline fish, hot dogs, tuna salad, turkey salad, and chicken. cook said it's been in cooler less than 1 and a 1/2 hours. move to walk-in cooler.
  • Critical - Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
  • Critical - Violation: 12B-02-1 Observed employee eating in a food preparation or other restricted area.
  • Violation: 15-24-2 Hood filters need cleaning. For reporting purposes only.
  • Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Violation: 36-13-1 Observed grease accumulated under cooking equipment.
  • Violation: 51-18-1 No copy of latest inspection report.
  • Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
  • Critical - Violation: 53B-08-1 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
5/16/2011Routine - FoodCall Back - Extension given, pending
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Hood filters need cleaning. For reporting purposes only.
  • 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
  • Critical - Observed employee eating in a food preparation or other restricted area.
  • Observed grease accumulated under cooking equipment.
  • Observed ice scoop with handle in contact with ice.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach-in cooler cookline fish, hot dogs, tuna salad, turkey salad, and chicken. cook said it's been in cooler less than 1 and a 1/2 hours. move to walk-in cooler.
  • Critical - Observed refrigerated potentially hazardous food received at greater than 41 degrees Fahrenheit. both reach-in coolers on cookline. 24 hour callback
  • Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
5/11/2011Routine - FoodWarning Issued
  • No Violations Were Observed
1/18/2011Routine - FoodCall Back - Complied
  • Critical. Observed dented/rusted cans.
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken wings walk-in cooler
  • Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above. steak cooked up to 92 degree Fahrenheit
  • Critical. No conspicuously located thermometer in holding unit. cookline
  • Critical. Observed potentially hazardous food thawed in standing water. fish at three compartment sink
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. putting topping on hamburger with bare hands cook
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Hood filters need clean. For reporting purposes only.
  • Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed buildup of slime in the interior of ice machine. ice machine in backroom
  • Critical. Observed encrusted material on can opener.
  • Critical. No handwashing sign provided at a handsink used by food employees. kitchen
  • Critical. Hand wash sink lacking proper hand drying provisions. kitchen
  • Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
  • Critical. Manager lacking proof of Food Manager Certification. Corrected On Site.
  • 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 Corrected On Site.
11/8/2010Routine - FoodWarning Issued
  • No Violations Were Observed
6/1/2010Routine - FoodCall Back - Complied
  • Critical. Observed uncovered food in holding unit/dry storage area. chicken wings Corrected On Site.
  • In-use utensil not stored with handle above the top of potentially hazardous food and the container. chicken reach-in cooler Corrected On Site.
  • Hood filters need cleaning. For reporting purposes only.
  • Observed reach-in cooler gasket torn/in disrepair.
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Ceiling tile missing.
  • Wet mop not hung to dry.
  • Critical. Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only.
  • 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
3/24/2010Routine - FoodWarning Issued
  • No Violations Were Observed
12/30/2009Routine - FoodCall Back - Complied
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed food stored in ice used for drinks. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. in beer cooler Corrected On Site.
  • Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. kitchen
  • Observed equipment in poor repair. ice machine
  • 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.
  • Obseved hood filters in disrepair. need cleaning
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. dishmachine
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed encrusted material on can opener.
  • Critical. No handwashing sign provided at a handsink used by food employees. kitchen
  • Critical. Hand wash sink lacking proper hand drying provisions.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Observed wall soiled with accumulated food debris. kitchen
  • Observed dusty ceiling tiles and/or air conditioning vent covers. kitchen
10/8/2009Routine - FoodWarning Issued
No report available. 5/22/2009Routine - FoodInspection Completed - No Further Action
No report available. 12/30/2008Routine - FoodCall Back - Complied
No report available. 10/22/2008Routine - FoodWarning Issued

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