MONROE'S OF PALM BEACH

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. Dishwasher (Chlorine 0ppm) Advised operator to sanitize via triple sink with quaternary sanitizer at 200-400ppm. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top across from char grill: mozzarella (53F - Cold Holding); boiled eggs (52F - Cold Holding); beef patties (51F - Cold Holding); walk in cooler: raw pork belly (45F - Cold Holding); raw skirt steak (45F - Cold Holding); eggplant rollatini (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator icing down all products. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at flip top coolers are stained with black mold like substance. Can opener blade soiled with food debris. Operator removed can opener to be cleaned and sanitized. Corrective Action Taken Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer Repeat Violation Admin Complaint

Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Oyster tags not marked with last date served. Repeat Violation Admin Complaint

Basic - Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting boards. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Operator got new quaternary sanitizer, rechecked 400ppm quaternary sanitizer. Corrected On-Site Warning

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. Dishwasher (Chlorine 0ppm). Operator primed machine, retested at 0ppm. Advised Operator to manually sanitize dishes in triple sink until machine repaired and sanitizing properly. Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cellphone then handled clean equipment, clean knives and containers/food inside walk-in cooler without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Glass door reach in; sour cream (45F - Cold Holding); opened half and half (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in; sour cream (45F - Cold Holding); opened half and half (45F - Cold Holding). Operator stated not prepared or portioned today, held in cooler overnight. See stop sale. Warning

Intermediate - No quaternary or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised Operator to acquire test kits. Warning

Intermediate - Oyster tags not marked with last date served. Advised Operator to mark with last date served. Warning

High Priority - Dented/rusted cans present. At dry storage; can of tuna dented on seam. See stop sale. Warning

High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants. At walk-in cooler; reduced oxygen packaged raw meat, packaged onsite lacking required information. Some packages labeled only with portion size. Date packaged on storage containers only. No other information/label on package. Approved HACCP plan states raw meat will be labeled with name of product, packaging date, instructions to keep it at 41F or below and expiration date. At walk-in cooler; reduced oxygen packaged cooked steak packaged onsite, no label. Operator discarded cooked steak. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings on floor in changing room, no food stored or prepared, separated from food/drink service areas by wall and door. Operator removed rodent droppings, cleaned/sanitized area. Corrected On-Site Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At prep area outside walk-in cooler next to ice machine; butane fuel stored over clean dishes and utensils. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. At walk-in cooler; raw in shell oysters, no tag. Operator replaced tag. Corrected On-Site Warning

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. At walk-in cooler; reduced oxygen packaged raw meat, packaged onsite lacking required information. Some packages labeled only with portion size. Date packaged on storage containers only. No other information/label on package. Approved HACCP plan states raw meat will be labeled with name of product, packaging date, instructions to keep it at 41F or below and expiration date. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. Approximately 10 dead roaches in kitchen on floor in dry storage area. Operator removed dead roaches, cleaned/sanitized area. Corrected On-Site Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw shell eggs stored over cheese. Operator moved raw shell eggs to lower shelf. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Glass door reach in cooler; sour cream (44F - Cold Holding); whipped cream (48F - Cold Holding). Operator stated items not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table; mashed potatoes (115F - Hot Holding). Operator stated potatoes cooked prior to being placed in steam table held less than 1 hour, moved to be reheated to 165F. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. At bar; cleaning chemical stored on liquor rail with liquor bottles. Operator removed. Corrected On-Site Warning

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Reduced oxygen packaged raw meat lacking required information. Some packages labeled only with portion size. Date packaged on storage container only. No other information/label on package. Warning

High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. At walk-in freezer; fish vacuum packaged onsite not labeled to be kept frozen until time of use. Warning - From follow-up inspection 2023-12-14: At walk-in freezer; fish vacuum packaged onsite not labeled to be kept frozen until time of use. Time Extended

Intermediate - - From initial inspection : 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 packaging frozen fish, raw meat and raw poultry onsite, no approved HACCP plan. Warning - From follow-up inspection 2023-12-14: HACCP plan in final approval process. Time Extended

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. Dishwasher (Chlorine 0ppm). Dispensing tubes inserted into wrong chemicals. Operator set up triple sink to quaternary 200ppm. Corrective Action Taken Warning

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.At walk in cooler; raw scallops vacuum packaged on site, not frozen still sealed in packaging. See stop sale. Warning

High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. At walk-in freezer; fish vacuum packaged onsite not labeled to be kept frozen until time of use. Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. At walk-in cooler; kimchi prepared/dated 11/29/23. See stop sale. Warning

High Priority - Stop Sale issued due to food originating from an unapproved source. No tag on/for original container of raw, in-shell clams/mussels/oysters. At walk-in cooler; case of raw in shell oysters, no tag available. Operator unable to locate tag. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.At walk in cooler; raw scallops vacuum packaged on site, not frozen still sealed in packaging. See stop sale. Warning

Intermediate - Identity of food or food product misrepresented. Menu offers Blue Pointe Oysters; establishment is selling/serving Westport Oysters. Admin Complaint

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. At walk-in cooler; case of raw in shell oysters, no tag available. Operator unable to locate tag. See stop sale. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At cook line; béarnaise sauce (75F - Hot Holding). Operator stated being held using Time as a Public Health Control, no written plan available. 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 packaging frozen fish, raw meat and raw poultry onsite, no approved HACCP plan. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior. Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on top of wooden door frame in the kitchen ( door leading to legends bar ) manager killed and cleaned the frame. 1 on floor under hand sink on cook line manager killed Corrected On-Site Admin Complaint

High Priority - Roach excrement and/or droppings present. On bottom right corner of back panel of the cabinet at the top bar. Manager cleaned and sanitized. Corrected On-Site Admin Complaint

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one Warning

Intermediate - Spray bottle containing toxic substance not labeled. At legends bar. Manager labeled. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top white plastic part Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Legends bar unisex restroom. Warning

Basic - Dead roaches on premises. One dead stuck on the bottom ledge of the cabinet at top bar. Manager cleaned and sanitized Corrected On-Site Admin Complaint

Basic - Employee with no hair restraint while engaging in food preparation. Cook handling food on cook line without any hair restraint for loose head hair. He put on hat. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in dry food storage area. Dry food storage room located away from kitchen and ware washing area with separate door. Employee cleaned and sanitized . Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 45 top part 35 in the bottom overstocked . Chef removed the top portion and moved to bottom section of the cooler Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 91 f in small pan by the grill,second pan of butter 115, chicken stock 89 in double pan on the stove. Stove off. No water in the pan as per chef all 3 less than 1 hour. Explained Time as Public Health Control. Chef put water in the pan and turned on the water. Chef reheated butter 170, chicken stock 175 f Corrected On-Site Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed. Manager printed and posted Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times.spatulas stored in hand sink on cook line. Chef removed the spattula Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Chef rinsing thermometer in hand sink on cook line explained Warning

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Dark color beverage in foam cup without lid on top shelf over prep sink. Explained and chef removed the cup. Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal water bottles stored with and above food in glass door cooler. Chef moved water bottles to bottom shelf. Corrected On-Site Warning