12214 US 1, NORTH PALM BEACH, FL 33408
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 - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) fixed to 50 ppm Corrected On-Site
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); fixed to 50 ppm Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: homemade marinara sauce (46F - Cooling) at 9:30am since 12/11 at 4:00pm; At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: homemade marinara sauce (46F - Cooling) at 9:30am since 12/11 at 4:00pm; At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
High Priority - Dented/rusted cans present. See stop sale. At dry storage one dented can of beans
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw pork stored over ready to eat baked bread. Products not in their commercially packaging. Operator stored products properly. Corrected On-Site
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Double door reach in cooler in front: raw shell eggs stored over ready to eat pies and micro greens. Educated operator on safe storage practices. Operator stored products properly. Corrected On-Site
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk-in cooler: Raw chicken stored over raw pork Operator stored properly Educated operator on safe storage practices Corrected On-Site
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler: Cooked lasagna pasta, ricotta cheese and opened pasteurized pooled egg carton dated 12/3
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed form for employee hired less than 60 days. Employee signed form. Corrected On-Site
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At double door reach in cooler at front of store: Chicken noodle soup missing brief description of product. Operator labeled properly Educated operator on minimum labeling requirements Corrected On-Site
Basic - Time/temperature control for safety food thawed in an improper manner. At prep station by cook line: 6 containers of cake batter with TCS ingredients Improperly thawing on counter. Educated operator on proper thawing methods.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwash egg plant over ready to eat baked breads and ham Operator stored properly Educated operator on safe storage practices Corrected On-Site
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At dump sink by cook line: Sanitize bucket chlorine sanitizer at 10 ppm Operator added more chlorine, retested 50ppmCorrective Action Taken Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
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. Employee touched garbage can and garbage inside and touched cheese to prepare food without washing hands before; operator educated; employee washed hands; Corrected On-Site
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook at reach in cooler at front counter
Basic - Interior of microwave has accumulation of black substance/grease/food debris- on prep table
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Lasagna dated 09/18, pearled couscous dated09/17 - See stop sale.
Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink filled with ice from display case - operator removed. Corrected On-Site
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. grab and go glass door reach in - portioned chopped chicken, egg salad, chicken soup, portioned vodka sauce and other portioned products lacking information on labels.
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching ready to eat ham with bare hand while slicing. Ham was not being heated as sole ingredient or being added to other ingredients to be cooked. Employee washed hands and put on gloves. Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At prep area; can opener blade soiled. Operator removed to be washed, rinsed and sanitized. Corrective Action Taken Warning
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu offers smoked salmon; served raw, not identified as being raw. Warning
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum packing raw sausage and not removing from package within 48hours, no approved HACCP plan. Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler; cooked lasagna, cooked eggplant and cooked chicken prepared onsite 4 days prior, no date mark. Operator applied appropriate date mark. Corrected On-Site Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At triple sink; chlorine 10ppm. Operator added bleach to chlorine 100ppm. Corrected On-Site Warning
High Priority - Raw animal food stored over canned/bottled drinks. At walk-in cooler; raw pork sausage stored above unopened commercially processed buckets of pickles. Operator moved sausage. Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Prepared food display cooler; cooked chicken (45°F - Cold Holding); orzo (47°F - Cold Holding); cooked sausage (47°F - Cold Holding); lasagna (45°F - Cold Holding). Operator stated items being held less than 4 hours, moved items to walk-in cooler. Corrective Action Taken Warning
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At front line sanitizer bucket; chlorine 10ppm. Operator added bleach to chlorine 100ppm. Corrected On-Site Warning