POPSTROKE DELRAY BEACH

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...herb butter 66F at cook line , butter not prepped or portioned today, food being held less than an hour . Manager voluntarily discarded food. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...stored knife in handwashing sink at expo line . Employee removed Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food...triple oil spray bottle stored by, chef discarded bottle . Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times....blocked by cart at chicken, blocked by container at expo line , chef removed . Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cleaned and sanitized equipment or utensils not properly stored....ice bucket stored on the floor by the ice machine. Chef properly stored . Corrected On-Site

Basic - Food stored on floor....onion at walk in cooler

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...chlorine 00 ppm at golf shop . Manager stated that utensils will be washed in main kitchen dish machine .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw tuna next to jam, cooked rice touched each other . Employee properly separated Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...salsa 50F, slice tomato 47F , food stored in double containers in flip top reach in cooler , food not prepped or portion today , food being held less than 4 hours. Employee removed food bottom cooler . Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade , employee cleaned . Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen, dishwashing area. Employee provided Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at golf shop .

Basic - Wiping cloth sanitizing solution stored on the floor at golf shop . Manager removed Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...bread crumbs, flour . Employee labeled Corrected On-Site Repeat Violation

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...chlorine 200++ ppm. Manager called to service .

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....dishwasher handle dirty dishes and then handle cleaned dishes. Dishwasher washed hand after discussed. Corrected On-Site

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...cut cabbage 60F at cook line being held more than four hours, food not prepped or portion today . .. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding Queso sauce 121F, black beans 123F , marinara 127F in steam table , food being held more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut cabbage 60F at cook line being held more than four hours, food not prepped or portion today . Stop sale issue . Chef 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 Queso sauce 121F, black beans 123F , marinara 127F in steam table , food being held more than 4 hours. Stop sale issue . Employee discarded food. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times....blocked by moving cart , chef removed cart . Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package..... mahi-mahi thawing in reduce oxygen packaging at walk it cooler. Label states to remove before thawing. Chef removed packaged . Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name...oil, water, sauce squeezed bottles at kitchen.