- 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 - Equipment in poor repair. Reaching cooler on the cookline is not maintain food at 41°
- Basic - Food debris/dust/grease/soil residue on exterior of oven. C **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Stored food not covered in reach-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bacon strips on to burgers and hamburger buns **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Employee drink (Capri) stored in drink ice at front bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.burgers 49°, chicken 51°, steak 51°, cheese 51°, grilled onions° 51° corrective action taken ice bags and ice over raw food was applied. At end of inspection burgers was at 41°, chicken 40°, grilled onions 41°, cheese 42°, steak 39° **Corrected On-Site**
- High Priority - Toxic substance/chemical stored glass cleaner by or with clean or in-use utensils and food **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Corrected On-Site**
- Intermediate - Cutting board(s) stained.
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08/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris. THROUGH OUT KITCHEN
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. BOTTLE OF JUICE ON BACK ROOM PREP KITCHEN TABLE
- Basic - Grease accumulated under cooking equipment. COOK LINE EQUIPMENT
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. COOK LINE AND BAR
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. RAW SLAB OF RIBS BACK ROOM KITCHEN PREP TABLE
- Basic - Walk-in cooler/walk-in freezer floor soiled. ACCUMULATION OF ICE UNDER SHELVES WALK IM FREEZER
- High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. LICENSE EXPIRED 12/01/12 **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. COOK SLICING ONOINS FOR COOK LINE **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink. HWS AT COOK LINE
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. COOK LINE AND BAR
- Intermediate - No soap provided at handwash sink. COOK LINE AND BAR
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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3/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.......in tartar sauce. **Corrected On-Site** **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Reach in cooler cross from grill in cook line. Must not have stored any time temperature control for safety food until maintain temperature at 41° or blow. **Warning**
- Basic - Ice scoop handle in contact with ice... Bar. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.....Salad station cooler. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.....Underneath prep.table. **Warning**
- High Priority - Displayed food not properly protected from cross contamination....... Stored drink ice next to handwashing sink without slash guard in bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses 47°, raw burger, raw chicken 50° in reach in cooler cross from grill in cook line......food moved to another acceptable cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw pork steak with cooked chicken wing in victory cooler. **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar area. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by broom in smoke room. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Macaroni cheese in reach in cooler. **Warning**
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9/5/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ... on VS2000 grinder ... on bus cart ... on cook line equipment.
- Basic - Clean knives/utensils stored in crevices between equipment. ... On cook line.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. ... Ice scoop atop soiled ice machine
- Basic - Food stored in holding unit not covered. ... Cooked chicken in ''Victory" holding unit not covered
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated on kitchen floor.
- Basic - No conspicuously located ambient air temperature thermometer in holding units. ... Cook line RIF,
- Basic - Nonbagged garbage in dumpster.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. ... Shrimp thawed in standing water in utility sink. Water was not drained until shrimp were 50?
- Basic - Unnecessary items stored in garbage enclosure.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored in water tested at 0 Ppm for Sanitizers
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. ... STEAM TABLE, BAIN MARIE ... (Texas Beef 123?. (After being on line in steam table for nearly 4 hours).
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... on Cook Line - REACH IN COOLER - raw chicken breasts 47?. raw beef 47? ... REACH IN COOLER ... "Victory" Storage Unit , Cooked Chicken 46? ... PREP AREA - 2Glass Door Reach In Cooler - cole slaw 46? ... CORRECTIVE ACTIONS TAKEN.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. The following handsink in facility are not easily accessible. ... Cook line sink blocked by cutting board of TCS/PHS foods, and utensils. ... Dishwasher Warewashing area blocked by cleaning/maintenance tools. ... Server Station area blocked by uncovered condiments (cut lemons).
- Intermediate - Hot water not provided/shut off at employee handwash sink. ... The handsink in the Cook Line PickUp Area was the only back of house hand sink accessible and it continues to not have hot water. ... No Hot Water in either Men's or Women's Employee/Public restrooms **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. ... Servers Station. ... Cocktail Bar. ... Dishwasher / Warewashing ... Cook Line Pick-Up
- 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. ... Only 2 kitchen employees have current Approved Employee Training -DENANTE PERMENTER and RONALD EMILIEN.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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. ... Cook Line under-counter Reach In Cooler
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. --- in both employee/public restrooms.
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7/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Shorty's Bar-B-Q, 9858 Clint Moore Rd #c-136, Boca Raton, FL »