BEER TRADE CO DELRAY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....chicken taco 50F, pork taco 50F, rice 50F, shredded cheese 51F, mushroom dip 49F , pico de gallo 50F in beer walk in cooler . Food not prepped or portioned today , per owner food being held than 4 hours. . Employee removed food another acceptable cooler .Corrective Action Taken Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times....blocked by big garbage can at kitchen. Employee removed. Corrected On-Site Warning

Basic - Bathroom door left open other than during cleaning or maintenance by the office , employee closed Corrected On-Site Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors by the office Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ......mushroom dip date marked 8/26/24, jambalaya 9/5, chicken salad 9/6/24 See stop sale issue . Employee discarded food. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ......mushroom dip date marked 8/26/24, jambalaya 9/5, chicken salad 9/6/24

Intermediate - Handwash sink not accessible for employee use at all times...blocked by garbage can . Employee removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.... pork slider 9/8 /24, onion taco 9/5 . Employee date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...liquid cleaner spray bottles . Employee labeled Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination... spoons at kitchen. Chef properly stored. Corrected On-Site

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....00 ppm. Operator set up 3 compartment sink Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license...operator renewed 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...00 ppm. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized..l.sanitizing utensils in triple sink after discussion. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food...stored pretzels in thank you bag at reach in cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheeses 46°, coleslaw 48°, cut lettuce 45°, cut tomatoes 46° in flip top reach in cooler at kitchen being held less than 4 hours. Operator covered food and remove paper liner from food. Corrective Action Taken

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

Intermediate - Spray bottle containing toxic substance not labeled...Fantastic cleaner spray bottle. Operator labeled. Corrected On-Site

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized...prepared sanitizer solution in middle compartment. Prepared properly after discussion. Corrected On-Site

Basic - Wash/Rinse/Sanitizing solution not maintained clean...sanitizer solution at triple sink . Operator draining Corrected On-Site

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 Priority - Nonfood-grade bags used in direct contact with food. Chef discarded bags Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe at vent above 3 compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above ready to eat sauces in cook line cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (120°F - Hot Holding). Hot holding on sandwhich press. Operator states item has been out for approximately 2 hours. Operator reheated item to 175°F and moved hot holding to stove. Discussed proper hot holding with operator Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator removed Corrected On-Site

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked pork (45°F-48°F - Cooling). Operator states item was cooked last night and has been cooling overnight. Item was stored in warmest part of walk in cooler. See Stop Sale - From follow-up inspection 2021-11-08: No items cooling at time of. Inspector will recheck at next unannounced inspection Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door glass reach in across from dishwasher:; raw mahi-mahi (56°F); crab (55°F); raw tuna (56°F). Operator states items have been in unit overnight. Unit has an ambient temperature of 43°F-55°F. Colder temperatures are at top of unit next to fan. Items out of temperature located on bottom shelf. Items appear to not be getting enough cold air flow to maintain items at 41°F. Operator turned down unit and retook ambient temperature at 37°F. See Stop Sale - From follow-up inspection 2021-11-08: Raw mahi 46°F in glass reach in across from dish machine, items are on bottom shelf Admin Complaint

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Only CFM certification is expired from employee no longer employed with establishment. See past violations - From follow-up inspection 2021-11-08: No proof of CFM provided. Spoke with owner. Owner is in process of getting Manager Certification Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2021-11-08: Next unannounced Time Extended