FRESH KITCHEN BOCA

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in water of 88F. Operator added more hot water. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at ware washing hand wash sink. Operator provided Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at front line flip top soiled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at self service drink station soiled

Basic - Stored food not covered. Cooked noodles prepared yesterday stored in walk in cooler not covered. Operator covered 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. Dish machine tested at 0ppm. Operator primed sanitizer retested at 100ppm Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer at front counter tested at 0ppm quat. Operator remade sanitizer bucket and retested at 400ppm Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Employee washed hands with cold water at front line employee due to hot water not running in peak periods . Employee washing hands with hot water after discussion. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw chicken above raw beef at walk in cooler. Manager properly stored food Corrected On-Site

Intermediate - Hot water supply not maintained during peak periods at front line.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths....chlorine for Dishmachine.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured at prep station.

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....4 live flies landing on the sneeze guard at front. Warning - From follow-up inspection 2021-07-28: One live fly in prep station , one live fly at front line flying around . Admin Complaint

High Priority - - From initial inspection : 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....pico de gallo 50°, cut tomatoes 53°, feta cheese 53°, sweet potato noodles 48° in flip top reach in cooler.... Spinach pure 53° in reach in cooler at kitchen . Food being held more than four hours. .. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours...tofu 47° in walk in cooler . Stop sale issue. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...observed at 4 pm sweet potato noodles 53°, take another temperature at 4:33pm temperature was 52° . Warning - From follow-up inspection 2021-07-28: Feta cheese 47° , cut Napa cabbage 45° , home made sriracha sauce 44° in walk in cooler being held more than four hours. Stop sale issue. Employee discarded. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....pico de gallo 50°, cut tomatoes 53°, feta cheese 53°, sweet potato noodles 48° in flip top reach in cooler.... Spinach pure 53° in reach in cooler at kitchen . Food being held more than four hours. Stop sale issue. Employee discarded food.....raw chicken tender 45°, raw salmon 46° in tall reach in cooler at kitchen being held less than 4 hours. Employee moved another acceptable cooler. ... Chicken marinated sauce 45°, steak marinated sauce 47°, kale 45° in walk in cooler . Per manager in and out food made temperature high , (Chicken 41°, tofu 42°) in walk in cooler . Employee uncovered the food and closed door properly. Tofu 53°, cut tomatoes 47° , feta cheese 52° in front line cold hold table . Food being held less than four hours. Employee time marked on food. Corrective Action Taken Warning - From follow-up inspection 2021-07-28: Feta cheese in front line cold hole 45° being held less than four hours. Employee discarded food......Feta cheese 47° , cut Napa cabbage 45° , home made sriracha sauce 44° in walk in cooler being held more than four hours. Stop sale issue. Employee discarded. Admin Complaint