- Basic - Equipment in poor repair......glass door reach in cooler bottom shelf , ambient temperature 40°. Must not have stored any time temperature control food until maintain temperature at 41° or below.
- Basic - Paper towel/ rag used as liner for food container. ...lettuce, cheese, desert in reach in cooler. **Corrected On-Site**
- 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.....00 ppm.
- High Priority - Employee washed hands with cold water.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......key lime cantered, veingh 47° in bottomone glass door reach in cooler by the prep.table. Food being held less than 4 hours . Food moved to walk in cooler. Corrective action taken.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.....a container in handwashing sink by the dish machine. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.....soup station .
|
10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.......cutting board stored behind faucet at bar . **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment......bar. **Corrected On-Site**
- Basic - Equipment in poor repair......reach in drawer below grill. Must not have stored any potentially hazardous food until maintain proper temperature at 41° or below.
- Basic - Food storage containers cracked or broken. **Corrected On-Site**
- Basic - Food stored in dry food storage area not covered.......corn starch . **Corrected On-Site**
- Basic - Food stored on floor.......cooked chicken. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit......spoons, spatula , knives, in cook line.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit......reach in drawer. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. ......wine bottle at bar. Operator discarded ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.......burger, duck breast 55°in reach in drawer below grill in cook line .lobster 60° in reach in drawer across from stove in cook line . Food being held more than 4 hours Operator discarded food . Sauce , cooked onion, goat cheese , artichoke , mushroom , grilled paper, 48° in top cold holding cooler . Food being held less than 4 hours . Closed the top cooler lids. Butter 68° no under control temperature, it was being held more than 4 hours . Operator discarded it. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing......stored container in handwashing sink by 3 compartment sink and bar. **Corrected On-Site**
- Intermediate - Packaged food not labeled as specified by law.......sugar , flour in storage area. **Corrected On-Site**
|
3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/14/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.....cook line
- Basic - Low boy salad cooler cross from dishmachine incapable maintaining potentially hazardous food at proper temperature of 41° or below. Must not have stored any potentially hazardous food until maintain at proper temperature .
- Basic - No handwashing sign provided at a hand sink used by food employees.....bar.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....cheese, sausage, pt, lobster, shrimp 46° in salad low boy cooler cross from dishmachine . Food being held less than 4 hours , food moved to walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food......raw eggs above cream sauce, cheese, heavy cream in desert cooler , server station. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells in desert cooler , server line. Voluntarily discarded ..... **Corrected On-Site**
- High Priority - Small flying insects in bar area, food prep area.
- Intermediate - Employee used handwash sink as a dump sink.....ice dumped in handwashing ink by the walk in cooler
- Intermediate - Handwash sink used for purposes other than handwashing.....pan stored in handwashing sink , dishmachine area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.....dishmachine area. **Corrected On-Site**
|
7/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Walk In Freezer
- Basic - Walk-in cooler/walk-in freezer floor soiled. ...WALK IN FREEZER
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item. CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
|
5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Multiple food items on floor in Walk In Freezer.
- Basic - Walk-in cooler/walk-in freezer floor soiled. ... Walk In Freezer floor soiled and food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... Tuna steaks 48? seared tuna 47? sliced turkey 50? **Corrective Action Taken**
- Intermediate - No soap provided at handwash sink. ... COOKLINE, **Corrected On-Site**
|
4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATUERS. REFRIGERATED DRAWERS ON COOK LINE BENEATH BROILERS NOT MAINTAINING REQUIRED TEMPERATURE. REPEAT VIOLATION
- Critical - COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES.
- Critical - COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES: REFRIGERATED DRAWERS ON COOKLINE.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT: SALMON 56 DEGREES F, AHI TUNA 56 DEGREES F, GROUP 56 DEGREES F, YELLOWTAIL 58 DEGREES F, GROUND BEEF PATTIES 57 DEGREES F, CHICKEN BREASTS 57 DEGREES F, LOBSTER MEAT 50 DEGREES F, RAW SHRIMP 50 DEGREES F, CRABCAKES 46 DEGREES F.
|
10/18/2012 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- at end of cook line near dishmachine ,coldtable/undercounter reach in cooler
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. --- refrigerated drawers beneath broiler.
- Critical - Observed handwash sink used for purposes other than handwashing. --- handsink in rear prep/dishmachine area: holding soiled platters.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- protein in cook line drawer beneath broiler. --- Corrective Action Taken. All Foods Heavily Iced.
|
5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. 170F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice stored overnight 45F.
- Observed residue build-up on interrior of oven.
|
6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad dressing reachin. DO NOT KEEP ANY POTENTIALLY HAZARDOUS FOODS IN UNIT UNTIL REPAIRED.
- Observed walk-in cooler gasket torn/in disrepair. Walkin freezer.
|
11/29/2010 | 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. cooked rice in walkin cooler Corrected On Site.
- Critical. Observed food stored on floor. Boxes of food in walkin freezer
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. thermolabels
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times. strainers with lobster meat in it sitting in handwash sink by walkin cooler
- Critical. Handwash sink not accessible for employee use at all times. handwash sink by ice machine holding bucket
|
4/28/2010 | Complaint Full | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.bar
|
9/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about 50 Ocean, 40 S Ocean Blvd, Delray Beach, FL »