- Basic - Floor tiles cracked, broken or in disrepair. By dishmachine , cook-line and near glass door cooler in servers station. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar and HANDWASH sink by bar entry. **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
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10/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean equipment stored on floor. Cutting boards by HANDWASH sink near dishwashing area. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Near back door area. **Warning**
- 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** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse , glasses and cellphone in prep area. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. By dishmachine , cook-line and near glass door cooler in servers station. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar and HANDWASH sink by bar entry. **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Water leaking from faucet/faucet handle. At 3 compartment sink. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container in prep area. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice. Time marked. **Corrected On-Site** **Warning**
- High Priority - Small flying insects in bar areas and prep area. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 84° F at sushi bar. **Repeat Violation** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager unable to locate copy of previously submitted application form. Completed new form and provided to inspector. **Corrected On-Site** **Warning**
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08/11/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of dust/debris on exposed studs/joists/rafters. In sushi bar area.
- Basic - Case/container/bag of food stored on floor in dry storage area. Container of chips.
- Basic - Equipment in poor repair. Salad prep cooler unable to maintain potentially hazardous foods at 41° F or below at all times. Potentially hazardous foods removed from cooler. May not use cooler until such time as it has been repaired and is able to maintain foods at 41° F or below at all times. Corrective action taken.
- Basic - Food storage container cracked or broken. Onion storage container at walkin cooler.
- Basic - Food stored on floor. Ginger on floor at sushi bar.
- Basic - Grease accumulated under cooking equipment. By oven at cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi bar flip top cooler, glass door cooler in servers station and salad prep cooler .
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar.
- Basic - Old labels stuck to food containers after cleaning. In dishwashing area. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At dessert prep cooler.
- Basic - Soil residue build-up on nonfood-contact surface. At beer keg cooler in bar.
- Basic - Spray bottle containing a food product not labeled. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Prepped onions.
- Basic - Working containers of food removed from original container not identified by common name. Panko and flour bins near back door area.
- 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. While cutting carrots. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked tomatoes, mozzarella, cheese, ranch dressing, butter and eggs all at 56° F at salad prep cooler . Operator discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw shrimp over cooked shrimp at glass door cooler near HOBART mixer.
- High Priority - Small flying insects in bar areas. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Mozzarella , cheese, ranch, cooked tomatoes, butter and eggs all at 56° F at salad prep cooler held over night.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. 409 cleaning bottle next to clean utensils on bottom shelving of prep table . Prep table with can opener.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottle of 409 cleaner stored hanging on shelving above prep table by back door.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 77 ° F at sushi bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. **Repeat Violation**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
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2/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels stuck on clean containers.
- Basic - Bowl or other container with no handle used to dispense food. At rice and graham cracker container near walkin cooler.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse on top of bar. Cooler and next to glasses.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors not tight fitting or sealing.
- Basic - Floors not maintained smooth and durable. Water pooling in cracks between tiles in dishwashing area.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At HANDWASH sink near ice machine.
- Basic - Reach-in cooler gasket torn/in disrepair. At cookline flip top cooler.
- Basic - Walkin cooler shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Flour and panko containers. Water spray bottle at cookline.
- 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. While cutting cilantro for later use. Gloves worn. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 45° F at front line cooler. Sushi rice at 72° F in sushi bar area. Time mark.Tempura batter at 78° F at sushi bar. Time mark. Must discard foods within 4 hours from leaving temperature control. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Butter sauce at cookline cooler at 52° F held over night . Discarded. Boiled eggs at frontline cooler at 47° F. Ice down. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food. 409 cleaner bottle in food storage shelving near walkin cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store a bag of towels at the bar. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At servers station near managers office.
- Intermediate - Oysters tag removed from original container prior to container being emptied. At walkin cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potatoes at 90° F at cookline under no temperature control. Placed in walkin cooler. **Corrected On-Site**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.Two portable Fryers under no hood suppression system at sushi bar.For reporting purposes only.
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8/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/19/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, crime brulee, cheesecake and whipped cream. All 50?. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken over cooked pasta in reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold holding equipment incapable of 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. Dessert cooler ambient air temperature 50?. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
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4/10/2013 | Routine - Food | Warning Issued |
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