419 LAKE AVE, Lake Worth Beach, FL 33460
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
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 sanitizer 0 ppm. Operator primed machine 100pom Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards on cook line soiled with food debris and cut marks.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves by three compartment sink soiled with food debris where containers are stored.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By prep table by walk in cooler, wall soiled with food debris.
Complaint Full
Inspection Completed - No Further Action
Basic - Equipment and utensils not properly air-dried - wet nesting. In dishwashing area, metal containers wet nesting. Discussed with manager to let containers completely dry before stacking.
Basic - Floor area(s) covered with standing water. In kitchen area by walk in cooler and freezer, standing water on floor.
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Live, small flying insects found Approximately 6-8 small flying insects in dish machine area. Landing on shelf above counter. Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen glass door cooler, stuffed cabbage (52F - Cold Holding); lasagna (47F - Cold Holding); cooked potatoes (51F - Cold Holding); waffle batter with eggs (51F - Cold Holding), not prepared or portioned today. Operator stated items held approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed items into freezer to quick chill. Corrective Action Taken 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 kitchen, chicken soup (132F - Hot Holding); mashed potatoes (115F - Hot Holding); operator stated items held out of temperature approximately 1 hour. Advised operator to reheat products to 165F. Operator placed items onto stove to reheat. Corrective Action Taken Repeat Violation Admin Complaint
Basic - Standing water in bottom of reach-in-cooler. At kitchen, standing water in bottom of reach in cooler. Warning
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon Warning
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak not commercially packaged over onions rings walk in freezer Raw chicken not commercially packaged over French fries bottom reach in freezer cook line not Removed Corrected On-Site Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw smoked salmon cream Cheese over cooked shrimp salad deli case at front Removed Corrected On-Site Warning
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over raw fish in bottom reach in freezer on cook line removed Corrected On-Site Warning
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened garlic ranch sauce -8/29 Warning
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Chef observed cracking raw shell eggs with gloves and immediately handled clean equipment. Educated chef on site. Changed gloves and washed hands 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. American cheese (48F - Cold Holding); cheddar cheese (48F - Cold Holding); flip top cooler on cook line. Out over four hours. Not prepped or portioned today. Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (48F - Cold Holding); cheddar cheese (48F - Cold Holding); flip top cooler on cook line. Out over four hours. Not prepped or portioned today. Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. matzo balls (122F - Hot Holding) in steam table at front deli area. mashed potatoes (90F - Hot Holding) in steam table on cook line. cooked potatoes (108F - Hot Holding) and cooked onions and peppers (74F - Cold Holding) on cook line. All food items out less than four hours. Reheated to 165F Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. coleslaw (50F - Cooling) at 9:30 am to 50f at 10:00 am since 8:30 am flip top cooler near kitchen entrance. At this rate food will not cool to 41F within 4 hours. Removed and placed in walk in cooler Corrective Action Taken Warning
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottles on chemical rack not labeled Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boiled potatoes 49 f, in glass door upright cooler. As per chef less than 3 hours. Chef discarded.
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking on egg noodles for soup at soup station. As per chef less than 1 hour.Chef marked the time Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Light red color liquid spray bottle not labeled. Chef labeled. Corrected On-Site
Basic - Accumulation of black mold-like substance in the interior of the ice machine
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal chocolate premier shake stored with and above food in walk in freezer . Chef discarded. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon on cook line 41°F, removed from freezer yesterday.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes (112°F-120°F - Hot Holding) on cook line for less than one hour. Cook discarded by company policy.
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. Salmon on cook line 41°F, removed from freezer yesterday. See stop sale
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Soup and gravy in walk in cooler not marked with date and time when packaged. Packaged yesterday and will be removed from package within 24 hours.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (120-154F - Hot Holding); in steam table at cook line; food not stirred; out of temperature for approximately 30 minutes; food stirred; at 138 F Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at servers station ; removed Corrected On-Site
Basic - Employee eating in a food preparation or other restricted area.
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line
Routine - Food
Administrative complaint recommended
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. sliced tomatoes (50F - Cold Holding); stuffing (50F - Cold Holding) in top portion of reach in cooler on cook line next to steam table. Operator states food not prepped or portioned today. Food items in unit for over four hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding); stuffing (50F - Cold Holding) in top portion of reach in cooler on cook line next to steam table. Operator states food not prepped or portioned today. Food items in unit for over four hours. Corrective Action Taken Repeat Violation Admin Complaint
Basic - Standing water in bottom of reach-in-cooler. Sautéed cooler on cook line.
Basic - Wiping cloth sanitizing solution stored on the floor. On cook line.
Routine - Food
Administrative complaint recommended
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (64F - Cold Holding) in top reach in cooler on cook line. Chef states ham taken from walk in and placed directly in unit 20 min prior. Product not prepped or portioned today. Product above rim. Operator placed in cooler. Corrective Action Taken 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. mushroom glaze (108F - Hot Holding) in steam table on cook line. Operates states product reheated on stove an hour prior and placed in steam table. Operator reheated to 165F. Corrected On-Site
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents unclean over prep area at wall in cooler in kitchen.
Basic - Standing water in bottom of reach-in-cooler at egg station.
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen soup thawing in stagnant water in walk in cooler. Operator removed and placed on shelf in walk in cooler. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 47 sliced yesterday no other sliced turkey available 3 hours in this cooler, stuffing mix 45 top section 42 in the bottom as per manager 3 hours in this cooler, explained manager moved both to walk in cooler to cool quickly. Corrective Action Taken
Basic - Bowl or other container with no handle used to dispense food. Round paper containers used to scoop salt and black peppers . Explained and manager removed both containers. Corrected On-Site
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 12/01/2021. License current in the system. Emailed paperless License and renewal information.
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans on top shelf . Manager inverted Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon wedger blades . Employee cleaned. Corrected On-Site
Intermediate - Spray bottle containing toxic substance not labeled. Light red color liquid spray bottle. Manager labeled Corrected On-Site