POINTE AT OCEAN BOULEVARD

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler shredded cheese dates 02/19 not used within 7 days - see stop sale.

High Priority - Live, small flying insects found At dry storage area- approximately 2 small flying insects landing on boxes of food and shelving. At cook line approximately 6 small flying insects landing on cookline shelf above flip top coolers and prep counter. Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line- Raw shell eggs 50F- cold holding- food not prepared or portioned today- food out of temperature for 15 minutes- operator moved to walk in cooler to quick chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler drawers - raw ground beef 49-50F- cold holding, raw shrimp 49-50F- cold holding, raw chicken 49-50F- cold holding, shredded cheese 49-52F- cold holding, sliced cheese 49-53F-cold holding, cooked peas 55F- cold holding - food not prepared or portioned today- food out of temperature for 3 hours- operator placed u dear At server station- Milk 60F- cold holding- food sitting above ice - food not prepared properly portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table on cook line - cooked sausage 114F- hot holding - food out of temperature for 20 minutes - operator placed to be reheated. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket with water from hand sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure for French toast batter held on 4 hour time as a public health procedure. Corrective Action Taken

High Priority - Live, small flying insects found At kitchen three compartment sink area approximately 10 small flying insects landing on floor mat. Operator removed mat, and cleaned area. Corrective Action Taken Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, sliced turkey (47F - Cold Holding); sliced ham (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since 11/3. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, sliced turkey (47F - Cold Holding); sliced ham (44F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler since 11/3. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cookline prep table, can opener soiled with food debris. Operator removed to clean and sanitize. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at designated hand sink. Operator provided paper towels. Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen glass door reach in cooler, Tuna salad dated 10/27, exceeding 7 days from preparation. Operator discarded Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen cook line three shelf storage table and prep table, soiled with dust and food debris Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At kitchen prep table, interior of low boy reach in cooler near three compartment sink, soiled with food debris. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, Cooked rice 50F-Cooling; Cooked shrimp 44F-Cooling; Salisbury steak 47F-Cooling ;Mushroom gravy 47F-Cooling; Cooked potatoes 47F-Cooling; Marinara sauce 47F-Cooling; Cooked peppers 47F-Cooling; Mashed potatoes 47F-Cooling; Cooked sausage 47F-Cooling, per operator all these items were held over 6 hours. See stop sale. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. At walk in cooler, Cooked rice 50F-Cooling; Cooked shrimp 44F-Cooling; Salisbury steak 47F-Cooling ;Mushroom gravy 47F-Cooling; Cooked potatoes 47F-Cooling; Marinara sauce 47F-Cooling; Cooked peppers 47F-Cooling; Mashed potatoes 47F-Cooling; Cooked sausage 47F-Cooling, per operator all these items were held over 6 hours. See stop sale. Warning

High Priority - Dented/rusted cans present. See stop sale. At dry storage, 1 #10 can of carnation milk 1 #10 can of kidney beans Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At cook line, employee cracked raw shell eggs then proceeded to touch clean utensils without washing hands and changing gloves. Advised operator of proper handwashing. Employee washed hands and changed gloves. Corrected On-Site Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, employee beverages over prep table. Operator removed. Corrected On-Site Warning

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 temperature dish machine not sanitizing properly at time of inspection. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by mop sink: tomato sauce (puttanesca) (48F - Cold Holding); cooked ground beef (49F - Cold Holding); white gravy (half½ added) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in by mop sink: tomato sauce (puttanesca) (48F - Cold Holding); cooked ground beef (49F - Cold Holding); white gravy (half½ added) (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in reach cooler overnight. See stop sale. Reach in cooler cook line: raw shell pooled eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 3 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed cooked chicken wings under raw sausage at walk in freezer. Per operator, non continuous cooking method is used. Per operator, chicken wings cooked to 141F, cooled and then reheated to 165+F for service. Please contact Jose Quinones for assistance with monitoring and procedure guidelines for non continuous cooking. 954-956-3671 (Office) 561-325-0255 (Cell) Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooler drawer cook line: cooked spaghetti (94F - Cooling) 10:40 since 10:30 - 92F 11:00 At current rate of cooling product will not reach 70F within 2 hours. Operator moved to walk in cooler to quick chill. Corrective Action Taken Warning

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available at time of inspection. Repeat Violation Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers salmon and ground beef burgers undercooked per customer request, no consumer advisory available at time of inspection. Consumer advisory sent to operator. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed Sanitizer in Spray bottle not labeled by triple sink area. Operator labeled properly. Corrected On-Site Warning

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sautéed onions (47F - Cold Holding); (48 - Cold Holding) in glass door cooler at cook line by frying station; as per operator food out of temperature for approximately 2 hours; food moved to walk-in cooler to quick chill. Repeat Violation Admin Complaint Priority: High Priority

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Warning Priority: Intermediate

Intermediate - Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator Warning Priority: Intermediate

Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning Priority: Intermediate

Basic - Observed: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Tuna salads for self service at reach in cooler at front counter in the lobby seating area; lacks address and name of the establishment Educated operator Warning Priority: Basic

Basic - Observed: No conspicuously located ambient air temperature thermometer in holding units- all units in the kitchen Warning Priority: Basic

Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Pork ribs thawing in standing water in prep sink by dessert area; Operator placed food under cold running water. Corrected On-Site Warning Priority: Basic

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator handle raw beef then proceeded to handle clean utensils to plate mashed potatoes- educated operator - employee washed hands.

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. At cookline Employee plated (touched) toasted sandwich with bare hands - educated operator- see Stop sale.

High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. At cookline Employee plated (touched) toasted sandwich with bare hands - educated operator- see Stop sale.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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. At cookline Employee plated (touched) toasted sandwich with bare hands - educated operator- see Stop sale.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 15 flies by three compartment sink - landing on clean dishes by sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler at cookline-Raw turkey over gravy - operator moved raw turkey to lower shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in cooler - raw chicken not commercially packaged over raw beef- operator moved chicken to lower shelf. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 18 rodent droppings in dry storage area on floor- under dry storage shelving unit - near kitchen area- operator cleaned and removed all rodent droppings- sanitized area. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line- Pooled eggs 64F- cold holding- operator states food out of temperature for 2 hours- food left on counter- operator discarded food. At cook line -raw shelled eggs 64-65F- cold holdi g - operator states food left out for 30 minutes- operator placed in reach in cooler to quick chill. At flip top cooler at cookline -shredded cheese 50F- cold holding- operator sates food out of temperature for 30 minutes- food double panned- operator placed in walk in cooler to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above ice machine.

Basic - No handwashing sign provided at a hand sink used by food employees. At cookline handwash sink. Corrected On-Site

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ladies Employee restroom. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut melon. Warning

Basic - Food stored on floor. In Walk-in freezer. Warning

Basic - Hole in or other damage to wall. Sections in mop sink area. Warning