- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline flip top reach in cooler: Conch fritter batter 47°f, fish dip 47°f, grilled onions 47°f, cooked pork 48°f, mozzarella 48°f, blue cheese crumbles 51°f, cut lettuce 47°f, cooked beef 51°f. Stop sale issued. **Warning** At time of callback fish dip 53°, blue cheese 52°, raw chicken 53°. Employee stated food placed in cooler less then an hour ago. Moved to working cooler in back.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Cookline flip top reach in cooler at 49°f ambient air temperature. **Warning** At time of callback inspection ambient air temperature 53°. This is the only reach in cooler on the cook line.
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10/02/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Cocktail shacked cup used to scoop drink ice at bar. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, soap dispenser over prep table with plates below it, advised operator to move dispenser to right side of hand washing sink, where there isn't a prep table. Also on the Cookline, the soap dispenser is directly above dishware. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Wiping cloth sanitizing solution bucket stored on the floor on the Cookline. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook. **Corrected On-Site** **Warning**
- High Priority - Food stored in ice used for drinks. Juice bottle stored in drink ice at bar. Ice discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline flip top reach in cooler: Conch fritter batter 47°f, fish dip 47°f, grilled onions 47°f, cooked pork 48°f, mozzarella 48°f, blue cheese crumbles 51°f, cut lettuce 47°f, cooked beef 51°f. Stop sale issued. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cookline flip top reach in cooler: Conch fritter batter 47°f, fish dip 47°f, grilled onions 47°f, cooked pork 48°f, mozzarella 48°f, blue cheese crumbles 51°f, cut lettuce 47°f, cooked beef 51°f. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both bathroom hand wash sinks. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Bar hand wash sink. **Corrected On-Site** **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. Cookline flip top reach in cooler at 49°f ambient air temperature. **Warning**
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10/01/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/23/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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