Tag: inspections

• All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Pizza station: 12 ounce pizza sauce (61°F – Cold Holding); 2 lbs mozzarella cheese (61°F – Cold Holding); .5 ounce spinach (61°F – Cold Holding). Per cook food was left overnight in unit, a service call has been made. Advised cook not to use unit until repaired. See stop sale.
• 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. Cook plating food with bare hands, advised cook to use gloves.
• Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 52 ounce of Marinera sauce at 57°F in walk in cooler. Per cook sauce was prepared on 12-28-17 and left in too deep pan overnight.
• Roach activity present as evidenced by live roaches found. 1 live on wall next to three compartment sink. 1 live in dry storage area on plate. Cook moved plate to three compartment sink.
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 52 ounce of Marinera sauce at 57°F in walk in cooler. Per cook sauce was prepared on 12-28-17 and left in too deep pan overnight. Pizza station: 12 ounce pizza sauce (61°F – Cold Holding); 2 lbs mozzarella cheese (61°F – Cold Holding); .5 ounce spinach (61°F – Cold Holding). Per cook food was left overnight in unit, a service call has been made. Advised cook not to use unit until repaired. See stop sale.

Close behind was the nearby Pita N Go on 441 just north of Sandalfoot (the plaza north of Cumberland Farms). Pita N Go had 16 violations, and again 6 of them were high priority with a couple stop sales and live flying insects:

• Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 3lbs gyro (46°F – Cooling) per manager was cooked on 12-25-17.
• 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. Tested 0ppm. Advised to use three compartment sink.
• Live, small flying insects in kitchen, food preparation area, or food storage area. More than 20 flies near three compartment sink on dirty dishes and trash can. Observe 1 live fly on chick pea, see stop sale. More than 5 in mop sink closet.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salad station: ; cut cabbage salad (49°F – Cold Holding); cooked beets (51°F – Cold Holding); cooked chick pea (56°F – Cold Holding) per manager reach in cooler not working. Observe melted ice, per manager food was placed in unit at 10:30am. Advised to move food to walk in cooler and replaced with didn’t one and add more ice. Advised manager can use TPHC.
• Stop Sale issued due to adulteration of food product. 10 ounce chick pea, observe fly landing on food.
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3lbs gyro (46°F – Cooling) per manager was cooked on 12-25-17.

The other big one in West Boca was Anthony’s Coal Fired Pizza on Powerline in the Boca Groves plaza. Inspectors reported 14 violations with 5 high priority, with a stop sale on several items:

Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 8 oz milk (53°F – Cold Holding); 3oz half n half (53°F – Cold Holding)per manager food was placed in unit on 12-26-17. 1 gallon marinara sauce (94°F – Hot Holding) per manager was prepared at 9:00am. Did not reach 70°f with in two hours. 3:27pm cooked onions 102-100°f 4:19pm cooked onions 89-94 per manager made at 11:00am. 12 qts meatball sauce (46-50°F – Cooling) was made on 12-26-17 covered and placed in reach in unit.

The big numbers in East Boca were for The Brass Tap on Dixie Highway (16 violations, 3 high priority) and The Grille on Congress (on Congress of course, 13 violations, 3 high priority).
On the good news side of things three places inside Woodfield Country Club had perfect inspections including Blendz, Grill Room & O-Bar, and the employee cafeteria. Barefoot Cafe inside Polo Club had a near perfect inspection with just one minor violation. For both clubs, however, there were other inspections that were worse, though nothing awful. See our spreadsheet below.
Brooklyn Boys Pizza had only two violations on a complaint inspection.

Other notables in this report were Pollo Tropical on 441 in front of Lowe’s (8 violations, 1 high priority) and Boca Kosher Bagel next to Anthony’s Pizza (9 violations, 4 high priority).
Our spreadsheet for this report is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2018/01/allinsp-12-31-2017.pdf”]

Several restaurants at the Town Center hall were hit with big numbers in our latest inspection report. Four of them had twenty or more violations and several had more than ten.
40 Carrots in Bloomingdales had the most big violations with 9 marked high priority including multiple stop sale orders:

• All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Continental cooler, 47° soup-stop sale, quiche 42°
• 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. Dish machine chlorine, remade chlorine 50 ppm **Corrected On-Site**
• Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Was told then washed, **Corrected On-Site**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1)Fliptop, Cole slaw 43, salsa 51°, feta cheese 54°, sliced tomato 57°+ sweet potato wedge 54° , raw salmon 52° stop sale 2) Ice cream machine milk on top, chocolate 53°. 3) Front counter, goat cheese 52°, boiled eggs 47°, salsa 45°, shredded cheddar 49°, 4) front counter, hummus 41°-opened last week, more than 7 days per employee.
• Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. 2 door freezer, raw salmon over bread, inverted, **Corrected On-Site**
• Raw animal food stored over ready-to-eat food. Raw egg over milk in Victory cooler, removed, **Corrected On-Site**
• Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. 2 door Delfield, front counter, hummus 41°-opened last week. Stop sale
• Stop Sale issued due to adulteration of food product. 2 door Delfield, front counter, hummus 41°-opened last week.
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1)Fliptop, salsa 51°, feta cheese 54°, sliced tomato 57°+ sweet potato wedge 54°. 2)Continental cooler, 47° soup overnight. 3) Ice cream machine milk on top, chocolate 53° 4) front counter, hummus 41°-opened last week

The Corner Bistro near Crate and Barrel had 27 total violations with 4 marked high priority. There was a stop sale order for temperature abuse involving five dairy products kept much warmer than the standard.
Pummarola, our favorite pizza place in the food court, had 24 violations with five high priority.
And DaVinci’s had 22 violations though only one was high priority.
Others with over 10 violations in and near Town Center include:

• Sushi Masa Japanese (19 violations, 5 high priority)
• Pinon Grill (17, 2)
• Nordstrom Bazille (14, 6)
• Macy’s Taste Bar (14, 4)
• Hooters (14, 3)
• Tobu Teriyaki Grill (12, 2)
• C R Chicks (12, 1)
• Neiman Marcus Mariposa (11, 5)
• Rocco’s Tacos (10, 1)

Further from Town Center, Fratelli’s Italian Grille in Delray had 19 violations with 6 high priority. Bonefish Macs in Coral Springs had 15 violations, 4 high priority.
There is good news as well in this week’s report. Perfect inspections were reported for Chipotle on Military Trail, Petrossian in Town Center, and the Strikes bowling alley.
Fresh Kitchen on Military Trail was near perfect with two minor violations. Miller’s Ale House on Yamato had 3 minor violations.

Others worth mentioning include Bruce’s of Great Neck with 9 minor violations, and Villagio in Mizner Park with 6 violations, 1 of them high priority.
Our spreadsheet for this report is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2017/11/allinsp-11-19-2017.pdf”]

There’s plenty of good news in this week’s report but we have to start with a couple of bad inspections.
Topping this report was the new Tanjore, an Indian restaurant in Royal Palm Place. Apparently Sapphire closed and this has replaced it. Their first inspection showed 28 total violations including 3 that the inspector marked as high priority. All 3 related to improper use of bare hands or lack of hand washing. Oddly we did not see a licensing inspection.

• 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 handled personal cellphone and then handled bread without changing gloves or washing hands. Employee washed hands and changed gloves. **Corrected On-Site**
• No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Parasite destruction records provided. Aquaculture / pellet fed. **Corrected On-Site**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 62° F, tomatoes 65°F, lettuce 56-61F, cheese 60°,garbanzo 52°,chicken 58-60°,tuna salad 59°, chicken salad 59°, egg salad 57°, blue cheese dressing 51°,antipasto salad 57°,tomato mozzarella salad 50°,potato salad 60°,cole slaw 55°,tomatoes 59-62°,cantaloupe 61°melon 61°,watermelon 59°,mozzarella 58, cheddar 59°,tomatoes 57°,mushroom 56°,onions 54°, goat cheese 58°, feta 57°,egg whites 49°, liquid eggs 50°, pooled eggs 47°, turkey 110-133°, corned beef 124-135°, pastrami 121-158°, couscous 72°,tuna salad 43-49°, pasta salad 42°,close slaw 43°, tomato 40°, cheese 49°, and melon 50°F all at buffet. Foods time marked. Emailed time as a public health control documentation. **Corrective Action Taken**
• Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Split pea soup 47° F , Italian wedding soup 50° F and butter squash 45° F all Cooling over night at walkin cooler in large plastic containers. Foods have not been moved from cooler since last night. Foods discarded. See Stop Sale.
• Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Turkey 110-133°F, corned beef 124° F , pastrami 121° F at main buffet area .Time marked. Turkey 115-128°, French fries 118°F ,chicken wings 103-111°F and ,fish 116° F in employee cafeteria buffet. Discarded. Sauerkraut 110° F at cookline steam table. Sent to be reheated. **Corrective Action Taken**
• Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Herb dill sauce date marked 10/7/17, pasta date marked 10/14/17, BBQ sauce date marked 10/11/17, marinara sauce date marked 10/18/17 ,and roasted chicken stock date marked 10/15/17 All stored at walkin cooler. Foods discarded.
• Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Herb dill sauce date marked 10/7/17, pasta date marked 10/14/17, BBQ sauce date marked 10/11/17, marinara sauce date marked 10/18/17 ,and roasted chicken stock date marked 10/15/17 All stored at walkin cooler. Foods discarded.
• Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed no sneeze guard protection in employee cafeteria and main customer buffet.
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Split pea soup 47° F , Italian weeding soup 50° F and butter squash 45° F all Cooling over night at walkin cooler in large plastic containers. Foods have not been moved from cooler since last night. Foods discarded.
• Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose near handwash sink in prep area.

Turning to the good news, there were a few perfect inspections:Sloan’s Ice Cream in Mizner Park; Tijuana Flats in Mission Bay; Manhattan Joe’s Pizzeria in Polo Club Shoppes; Shadowood Theater; and Le Rivage French in East Boca.
The new Duffy’s in Mission Bay had a near perfect inspection with just one minor violation. There were three perfect licensing inspections, for the new Texas Roadhouse on Lyons in Coconut Creek, Argentinian Grill on Federal Highway in East Boca, and also for Bottoms Up on 441 in Coral Springs, a “GastroPub and Tap House.”
Other notables in this report include:
Sushigo on Federal Highway had just two violations
Boston Market in Shadowood (2 violations, 0 high priority)
Bolay in Polo Club Shoppes (2 violations, 0 high priority)
The Subways in Woodfield (aka Regency Court) and Polo Club Shoppes each had two violations
Padrino’s in Mission Bay had 3 minor violations
Brooklyn Boys Pizza in Shadowood (3, 0)
Rancheritos in Somerset Shoppes (3, 0)
Chill-N Nitrogen Ice Cream in Woodfield/Regency (4, 0) – we just ate there tonight
TooJay’s in Polo Club Shoppes (4, 1)
Miller’s Ale House in Boca Lyons Plaza (6, 1)
Cherry Smash Ice Cream in Coral Springs (6, 0)
M.E.A.T. Eatery and Taproom (13, 2)
Our full spreadsheet for this report is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2017/11/allinsp.pdf”]

• Dented/rusted cans present. See stop sale. Pineapple and corn cans with dents at the seams.
• 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 went from cleaning to handling clean dishes and food without washing hands first. Employee washed hands. **Corrected On-Site**
• Employee touched face and then engaged in food preparation, handled clean equipment without washing hands. Employee washed hands. **Corrected On-Site**
• Employee washed hands with cold water. Water 80° F. Employees washed hands with water at over 100° F. **Corrected On-Site**
• Food with mold-like growth. Cucumber with mold like growth at sushi bar cooler. Food discarded. See stop sale.
• Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction records observed For salmon served raw on sushi.
• Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked Beef 47-53° F Cooling on make table top at cookline flip top cooler overnight. Food discarded.
• Potentially hazardous (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. Sushi rice not time marked. Rice discarded. **Corrective Action Taken**
• Raw animal food stored over ready-to-eat food. Raw pooled Eggs stored behind cooked chicken on make table top at cookline flip top cooler where dripping from the egg may contaminate the chicken when being pulled forward. Eggs moved to the front . Corrected on site. Raw shelled eggs over spices at walkin cooler. Eggs moved. Corrected on site Raw beef over butter at walkin cooler. Foods moved and properly stored. Corrected on site. Raw fish over veggies at sushi bar cooler. Raw chicken over wonton and Raw beef over puff pastries at walkin freezer.
• Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Raw chicken over raw beef.
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beef 47-53° F Cooling on make table top at cookline flip top cooler overnight. Food discarded.
• Toxic substances/chemicals were being improperly stored. In this type of industry, there are no excuses for the improper storage of toxic substances and chemicals. Especially when there are so many fantastic resources out there like the storemasta website that offer guidance for the correct and safe storage of dangerous chemicals. Unfortunately, butane was spotted next to bowls in the shelving unit. Rubbing alcohol and glue was found over the prep area. Clean utensils were also found hanging next to a soap dispenser by a handwash sink in the dishwashing area where soap may spill onto the clean utensils. Soap and cleaners were found next to flour under the oven. Disinfectants were stored over cups in the drink station. These chemicals should be moved and properly stored.

Others with more than 10 violations in this report were:

Kiki’s Asian Bistro on Federal Highway (21 violations, 5 high priority)
Bahama Grill on 441 in Parkland (18, 8)
Chaiyo Thai Grill on Military Trail in Delray (15, 3)
Brooklyn Water Bagel on Federal Highway (11, 3)

Blue Agave on 441 in Parkland also made the bad list (15, 3). The worst of it was one live roach and a few dead roaches, but they were not closed for it. Blue Agave is one of our regular places to eat and this one inspection won’t stop us. Their follow-up inspection the next day had only two minor violations. Previous inspections dating back to 2014 have been pretty good.
Good News

On the corner of 441 and Glades Road. And the Grand Opening Celebration will be held on 11/3/17. We hope to see you there ??

– Duffy’s Sports Grill (@duffysmvp) October 22, 2017

A new location for the Moon Thai is opening near Town Center by the Greenwise Publix. It’s the same chain as the one next to Regal Magnolia theater in Coral Springs.
In other good news, Vinny’s All Day Cafe by Woodfield and Tucci’s Pizza in East Boca had perfect routine inspections.
Our full spreadsheet from this report is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2017/10/allinsp-10-22-2017.pdf”]