Bad Inspections at Delray Marketplace

Bella Amici and Cafe Grind in Delray Marketplace; image by Google.
Bella Amici and Cafe Grind in Delray Marketplace; image by Google.

Three restaurants in Delray Marketplace had over 20 violations in their inspection reports. Cafe Grind got the worst of it with 32 total violations including 13 marked high priority and multiple stop sales. This is one of the worst inspections we have seen in a while.

  • Butane stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Butane above single service items and food in back dry storage room. Butane moved to lower shelf. **Corrected On-Site**
  • Container of medicine improperly stored on cutting board near swinging door. Medicine removed. **Corrected On-Site**
  • Food prepared in a private home. See stop sale. Chocolate Bundt Cake. Owner unable to provide documents/invoices
  • Food with mold-like growth. Container of sliced tomato tops in walk in cooler moldy. See stop sale.
  • No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
  • Pesticide-emitting strip present in food prep area. 3 strips hanging in back kitchen over prep areas. Strips removed. **Corrected On-Site**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 57°, precooked sausage 57° on prep line in ice bath less than 4 hours. Items moved to walk in. Corrective action taken. Egg salad ,Cheese ,Tuna, Deli meats , 1 lb cheese, 2 lb salmon 4 oz butter, 3 lb chic sal, 1 lb pesto 1.5 jars, egg salad 2 lb. tuna, 4 oz cream cheese, 4 lb Temperate range 47°-57°. See stop sale Chocolate mouse 51°. See stop sale.
  • 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. Chicken wings 45-51°. Soups 49-51° in walk in cooler.
  • Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked bolognese. Eggs properly stored. **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. Cooked homemade Bolognese sauce prepared 11-4-16 in walk in cooler. See stop sale.
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Bolognese sauce dated 11-4-16 in walk in cooler. See stop sale.
  • Stop Sale issued due to food originating from an unapproved source. Chocolate Bundt Cake. Owner unable to provide documents/invoices.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Egg salad ,Cheese ,Deli meats , salmon, butter, chic sal, pesto, tuna, cream cheese, Temperate range 47°-57°. Chocolate mouse 51°. Chicken wings 45-51°. Soups 49-51°.

Next door Bella Amici Pizzeria was close behind with 28 total violations, 7 of them high priority. A few were similar to the ones at Cafe Grind. Both restaurants appear to be owned by the same company, Howart LLC.

  • Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.. Cooked Chicken wings 45°-51°. Soups- Italian wedding beef soup 49°-51°. Stored in walk in cooler more than 6 hour. Never reached 41°
  • Food with mold-like growth. See stop sale. Container of sliced tomato tops in walk in cooler moldy.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in front counter found cut lettuce in 49f under ice bath and under not enough ice .added more ice to bring down temperature control to 41f or below
  • 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 chicken wings 45-51°. Soups- Italian wedding beef soup 49-51° in walk in cooler
  • Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked bolognese sauce in walk in cooler. Eggs properly stored. **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. Homemade cooked bolognese sauce dated 11-4-16 in walk in cooler.
  • Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked homemade Bolognese sauce date marked 11-4-16 in walk in cooler.

Close behind those two was Cinebowl & Grille next to the theater. They had 24 violations with 11 high priority:

  • Container of medicine improperly stored. Ibuprofen stored on cooks line. Removed. **Corrected On-Site**
  • 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. Operator replaced bleach and called for service. **Corrective Action Taken**
  • 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 planning cooked egg rolls with no gloves.
  • Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0ppm. Operator placed chemical in machine. **Corrective Action Taken**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked wings,pico, cheese, Guacamole, turkey burger, tomato jam, cheeses, corn dog, cooked onions, cooked mushroom, pico, guacamole, turkey burgers, all items 46°-50° in 3 door continental flip top cooler in front of griddle held overnight. See stop sale. Raw shrimp 50°, raw shell eggs 50°. Cooked to proper temperature. Corrective action taken.
  • Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. spinach dip 89°-165° 1130am -12pm soup 176° , cheese sauce 120°-171° 1130am-12pm, sauce 115°-165° 1130am-12pm. Reheated by employee to 165° at time of inspection. **Corrected On-Site**
  • Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 120°-171° 1130am-12pm, marinara sauce 115°-165° 1130am-12pm. Spinach dip 89°-165° 1130am-12p. All items had been reheated on stove and transferred to steam table. Operator returned items to stove to reheat to 165°. Alto sham – spinach dip 120°- 180°. 12p-1230pm. Hot held. Returned to stove to reheat to 165° **Corrected On-Site**
  • Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw prepped chicken not commercially wrapped over French fries. Chicken moved to bottom shelf. **Corrected On-Site**
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked wings,pico, cheese, Guacamole, turkey burger, tomato jam, corn dog, cooked onions, cooked mushroom, all items 46°-50° in 3 door continental flip top cooler in front of griddle held overnight.
  • Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  • Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 400 ppm at 3 compartment sink. Operator diluted to 200ppm and called for maintenance. **Corrective Action Taken**

We see a licensing inspection for a new place coming to the Boca Grove plaza on Powerline south of Glades. We haven’t found out much about it yet. It’s reported name is Dhmas Boca Raton and the corporate owner is Kosher on Powerline LLC. It appears to be related to the Asia restaurant off Powerline at Camino Real. The outbuilding location was formerly the kosher House of Dogs and we think it was a burger place before that.

Other notable inspections this week include:
Yokohama Sushi in the Polo Club Shoppes (20 minor violations)
Sushi Rock on Yamato in East Boca (18 violations, 4 high priority)
Saito’s in Promenade (15, 5)
Rafina on SW 18th at Powerline (13, 4)
Bamboo Wok on Glades in West Boca (8, 4)
Cheesecake Factory at Town Center (7, 4)
TGI Friday’s in Mission Bay (6, 2)
New York Grilled Cheese on Federal Highway (5, 1)
Denny’s on Palmetto just east of I-95 (5, 1)
Chili’s in West Boca Square (3 minor violations)
Sushigo on Federal (2, 1)
Panera in Mission Bay (2, 1)
Bangkok Thai in Polo Club Shoppes (1, 1)
As usual our spreadsheet is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2016/11/allinsp-11-20-2016.pdf”]

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