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Restaurant Inspections

ByWarren Redlich

50 restaurant inspections covered this week in our spreadsheet. A few near Town Center, more in the Promenade plaza in Coconut Creek, and a couple in Mission Bay.

The biggest number this week is for Mama Asian Noodle Bar in Promenade. We just ate there a few weeks ago.

They had 16 violations, 6 high priority with a stop sale on eggs:

  • In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 5 gallon bucket with utensils in dirty water – operator removed. **Corrected On-Site**
  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot line pick up counter – cooked rice (73°F) – held under 4 hours moved to walk in cooler. Fry station flip top low boy – bean sprouts (50°F – Cold Holding) – held under 4 hours operator moved to walk in cooler. Display case – bean sprouts (71°F – Cold Holding); cut tomatoes (45°F – Cold Holding); cut greens (46°F – Cold Holding) – operator states held under 4 hours – moved to walk in cooler. **Corrective Action Taken**
  • Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler – pooled eggs (61°F – Cooling) operator states cooling over 5 hours – See Stop Sale.
  • Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler – all products not commercially packaged. Raw chicken over raw beef – operator moved raw chicken. **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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooler – pooled eggs (61°F – Cooling) operator states cooling over 5 hours – See Stop Sale.
  • Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm) corrected 100ppm. **Corrected On-Site**

Right behind them was Madison’s in Central Boca with 15 violations, and again 6 high priority with a stop sale, this time on 3 items:

  • All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit… cheese, home made dressings, sour cream, cut tomatoes, cut lettuce, tuna , hummus all at between 44°-48° in flip top reach in cooler across from Vulcan oven at kitchen. Per chef food being held less than four hours. Employee moved food to walk in cooler at time of inspection. **Corrective Action Taken**
  • Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager provided it. **Corrected On-Site**
  • 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. ….marinara sauce 47°, mushroom glazed 47°, chicken stock 44° in a dipper than four inches containers at walk in cooler. Per chef food was cooked yesterday. See stop sale report . Chef discarded food at time of inspection. **Corrective Action Taken**
  • Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler….raw lamb above raw salmon at tall reach in cooler at kitchen. Chef properly stored food at time of inspection. **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 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. ….marinara sauce 47°, mushroom glazed 47°, chicken stock 44° in a dipper than four inches containers at walk in cooler. Per chef food was cooked yesterday.
  • Toxic substance/chemical stored by or with food….glass cleaner spray bottle stored with wine at bar. Manager moved spray bottles at time of inspection. **Corrected On-Site**

Near Madison’s, Houston’s had 7 violations, 3 high priority.

Farmer’s Table Express off Military Trail had 13 violations, 6 high priority, and multiple stop sales.

  • All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit…..cheeses, cut tomatoes, cut lettuce, quinoa, eggwash, coleslaw, salsa, butter, spaghetti squash, noodles, Brussels sprouts all at between 45°- 50° in cook line all flip top ( and bottom ) reach in cooler . Per chef food being held less than four hours. Chef time marked on food. ….cheese 49°, cut tomatoes 57°, cut lettuce 49°, quinoa 50° , salsa 50°, mushroom 50° in bottom flat bread reach in cooler by the wall at expo line. Food being held more than four hours. Stop sale issue
  • All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit….meat sauce 47, chicken stock 47, shrimp bisque 50, shorty jus 50°, veggie stock 47°, dashi sauce 47°, chili 49°, chicken breast 49°, , chicken salad 45° , corn mix cake47° , maple glaze 47° , ribs 45°,raugo 45°, sweet mash potatoes 45° , tofu 46° in walk in cooler. Food being held more than four hours. Stop sale issue . Chef discarded some food
  • 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 prepared sandwich with bare hand at cook line . Employee discarded sandwich at time of inspection. Employee washing hands and putting gloves on hand. **Corrected On-Site**
  • 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…. Pomodoro sauce 59°, buffalo sauce 50°, squash soup 57°, dashi broth 50°, chick pease masala 60° , parnish pure 51° , grilled chicken 45° in a dipper than 4 inches container at walk in cooler . Per chef food was cooked yesterday . See stop sale report. Chef 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…spinach being held less than four hours between prep kitchen and main kitchen. Chef time marked on spinach . **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 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…. Pomodoro sauce 59°, buffalo sauce 50°, squash soup 57°, dashi broth 50°, chick pease masala 60° , parnish pure 51° , grilled chicken 45° in a dipper than 4 inches container at walk in cooler . Per chef food was cooked yesterday…. All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit….meat sauce 47, chicken stock 47, shrimp bisque 50, shorty jus 50°, veggie stock 47°, dashi sauce 47°, chili 490, chicken breast 49°, , chicken salad 45° , corn mix cake47° , maple glaze 47° , ribs 45°,raugo 45°, sweet mash potatoes 45° , tofu 46° in walk in cooler. Food being held more than four hours. … All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit…..cheeses, cut tomatoes, cut lettuce, quinoa, eggwash, coleslaw, salsa, butter, spaghetti squash, noodles, Brussels sprouts all at between 45°- 50° in cook line all flip top ( and bottom ) reach in cooler . Per chef food being held less than four hours. Chef time marked on food. ….cheese 49°, cut tomatoes 57°, cut lettuce 49°, quinoa 50° , salsa 50°, mushroom 50° in bottom flat bread reach in cooler by the wall at expo line. Food being held more than four hours.

Another of our Promenade favorites – Ethos Greek Bistro (we saw Jazz Jennings there once) – had 9 violations with 7 high priority, including live small flying insects in the kitchen, and repeat violations on food temperatures. :

  • Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot line make table – cut tomatoes (59°F – Cold Holding); feta dressing (46°F – Cold Holding); feta cheese (47°F – Cold Holding); hummus (53°F – Cold Holding) held in plastic insert pans – all containers were double panned held under 4 hours – operator removed additional plastic pans and moved Food products to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
  • Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. gyro meat (119°F – Hot Holding) held under 2 hours – operator turned on gyro warmer. reviewed gyro meat procedures with operator and emailed copy. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
  • 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. cooked rice (45°F – Cooling); cooked potatoes (50°F – Cooling) operator states held overnight in covered containers

Also in Promenade, Cooper’s Hawk had 8 violations, 2 high priority, Ciao Cucina had 11 violations, 5 high priority, and Rubio’s Coastal Grill had 3 violations.

In Mission Bay, Padrino’s had 8 violations, 4 high priority. Jon Smith Subs did better with 6 violations.

Our spreadsheet is below – or click for the PDF.