|

Restaurant Inspections

ByWarren Redlich

Two popular West Boca restaurants, one Mexican and the other Sushi, were hit with over a dozen violations each by inspectors last week.

Casa Tequila and Rise Sushi had the biggest numbers last week and both had “stop sale” violations as well.

Casa Tequila had 15 violations, 4 of them high priority:

  • All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit…. green salsa, red salsa, spicy sauce, chicken stock, rice, pull chicken, pork, beef , ground meat , beans all at between 46°-47° in walk in cooler . Food being more than four hours. Stop sale issue . Employee discarded food at time of inspection. **Corrective Action Taken**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit…. shredded cheese 44°, cut lettuce 45°, salsa 46° over storing food in flip top reach in cooler at kitchen. Moved some food at time of inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
  • 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. ….. pinto beans 52°, ground beef 52° with covered while cooling at walk in cooler . Per manager food was cooked yesterday. See stop sale report . Employee discarded food at time of inspection. See stop sale report.
  • Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse…. All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit…..green salsa, red salsa, spicy sauce, chicken stock, rice, pull chicken, pork, beef , ground meat , beans all at between 46°-47° in walk in cooler . Food being more than four hours. … 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. …. pinto beans 52°, ground beef 52° with covered while cooling at walk in cooler . **Repeat Violation** **Admin Complaint**

They still had 3 high priority violations the next day during a follow-up inspection.

The report at Rise Sushi was worse in some ways. 6 of the 14 violations were marked 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.
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit….dumplings 49°, broccoli 45° store top of another container in flip top reach on cooler at kitchen . Food being held less than four hours . Manager moved food bottom acceptable cooler….fish eggs 50°, Krab 53° at sushi counter at front line being held less than four hours . Manager moved to acceptable reach in cooler. **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. …brown rice 48° tightly stored in a container with covered at walk in cooler. Per manager rice was cooked yesterday. See stop sale report . Manager discarded food at time of inspection.
  • 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 and the time removed from temperature control cannot be determined. Sushi rice .See stop sale report. Manager discarded rice at time of inspection. **Corrected On-Site**
  • Stop Sale issued due to food not being in a wholesome, sound condition….. 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. …brown rice 48° tightly stored in a container with covered at walk in cooler. Per manager rice was cooked yesterday.
  • 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. …brown rice 48° tightly stored in a container with covered at walk in cooler. Per manager rice was cooked yesterday.

The high-end La Ferme on Yamato at Lakeridge did not-so-great with 7 violations including 3 high priority and a stop sale.

  • All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. No items in lower part of flip top cooler. All items in top are 54°F. garlic in oil (54°F – Cold Holding); cooked mushrooms (54°F – Cold Holding); cooked spinach (54°F). Items in cooler less than 3 hours. Lid replaced to cool.
  • 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. At walk-in cooler, lobster stock (46°F – Cooling). Stock discarded. Calibrated thermometer with operator. See stop sale.
  • 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. At walk-in cooler, lobster stock (46°F – Cooling). Stock discarded. See stop sale.

The next-day follow up found only one minor violation.

On 441 in Parkland, just south of the county line, two restaurants had moderate inspection reports. Japango had 5 violations, 2 high priority. Malbec Grill had 6 violations with 4 high priority.

In the Morikami, the Cornell Cafe did pretty well with 4 violations.

Way Beyond Bagels on Clint Moore at 441 did well with 3 minor violations.

In Town Center, both Neiman Marcus Mariposa and True Food Kitchen did pretty pretty good with 2 violations each. Grand Lux Cafe did better with just one violation – near perfect.

New York Grilled Cheese on Federal Highway (we love the Soho Sweet Cheese) was also near perfect with one minor violation.

And this week’s winner was Capital Grille in Town Center with a perfect inspection – Zero violations.

Our spreadsheet includes a number of others in Coral Springs, Delray, East Boca along with a few country clubs. Boca West had as many as 13 violations in their internal venues. The Boca Resort, Boca Rio Golf Club, Via Mizner, and Addison Reserve (which did well) are all included.

In East Boca, Troy’s BBQ and Ichiyami Buffet also had bad reports.