BOLAY CORAL SPRINGS - UNIVERSITY LLC

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting a warewashing storage rack. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored over containers of ready to eat sauce in walk in cooler. Operator reorganized. 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. Dishmachine tested at 0ppm. Operator primed machine, retesting at 100ppm. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting metal and plastic pans stored in warewashing area.

Basic - Floor area(s) covered with standing water surrounding ice machine and underneath dry storage racks. Operator mopped up. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sinks throughout establishment.

Basic - Slow draining water in handwash sink at front cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored in original box stored over ready to eat sauces in walk in cooler. Operator reorganized. Corrected On-Site

Basic - Wall behind and underneath dish machine heavily rusted.

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. The Chlorine hose was disconnected. The hose was reconnected and the new reading is 100ppm Chlorine

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. On the front cookline, chicken (155F - Cooking). The cook stated that the chicken was finished cooking and was moving the product to the holding pan. The cook returned the chicken to the oven and finished cooking to 189°F. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The can opener blade in the prep area. The opener was removed to the washing area. Corrected On-Site

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Metal pan with sticker still attached after wash - stored in clean dish section with other clean dishes- operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee container of yogurt and purse over clean dish and clean dish rack- operator removed.

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. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic trays Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. 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. Observed Dishwasher at concentration of Chlorine 0ppm, attempted 3 additional attempts. Reading remains at same concentration. Operator setup 3 compartment with quaternary ammonium sanitizer at 200 ppm. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certification expired as of 02/16/2022 for Alan Martin.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. HWS at Front Counter

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. Manager set up 3 CS.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by food trolley and garbage can. Manager removed Food trolley