ABBEY DELRAY RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...potato leeks soup 67-69F in walk in cooler. Per chef food was cooked yesterday. Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation

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...egg salad , chicken salad, tuna salad , cheeses , cut tomatoes, cut lettuce, egg wash, cooked cauliflower, boiled eggs all at 47 to 51F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours. ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...potato leeks soup 67-69F in walk in cooler. Per chef food was cooked yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...egg salad , chicken salad, tuna salad , cheeses , cut tomatoes, cut lettuce, egg wash, cooked cauliflower, boiled eggs all at 47 to 51F in flip top reach in cooler at kitchen. Food not prepped or portion today , food being held more than 4 hours. Stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot Holding pasta 116F, chicken 119F in steam table at soup station by the expo line at kitchen. Food being held less than 2 hours . Manager time marked. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing...ice dumped in handwashing sink at coffee station. Manager cleaned . Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...in cold well at kitchen and expo line .

Basic - Ambient air thermometer not located in the warmest part of the cold holding unit in reach in cooler at kitchen.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away...dipperwell no running water by the ice cream cooler . Manager run water . Corrected On-Site

High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired....after 3 times heat strips get black . Warning - From follow-up inspection 2024-03-13: Manager stated order parts for the Dishmachine, Dishmachine out of order. Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.... Not provided cold or hot water in handwashing sink at display kitchen. Warning - From follow-up inspection 2024-03-13: Not provided water , manager stated that it has been place in work order . Admin Complaint

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observe with ice cream scoop. Operator turn on water. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corned beef ; (48-49F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef ; (48-49F - Cold Holding) in walk in cooler for more than six hours

Intermediate - No soap provided at handwash sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observe raw smoked salmon above coleslaw. Operator placed raw smoked salmon on lower shelf. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12-1-21. License expired less than 60 days. Discussed with operator

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

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened milk in multiple coolers not date marked. Operator states items were opened on a previous day. Discussed with operator

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Located at hand wash sink in prep area and in kitchen area. Discussed with operator. Operator states work order is in Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.utensils in dipper well not running at 70°F. Discussed with operator. Operator removed, discarded water, cleaned and sanitized utensils Corrected On-Site