24 Violations at Jog Road Restaurant

Small flying insects in the was one of just one of the nine high priority violations inspectors noted at their recent inspection of an award-winning “American cuisine” restaurant on Jog Road.

This week’s report covers a total of 24 restaurant inspections including several near the intersection of Palmetto Park and Powerline. It’s mostly good news but some not so much.

Henry’s is on Jog Road just north of the Delray line near Morikami Park. It serves “Classic American Cuisine.” We’ve eaten there and like the place.

Inspectors did not seem to think so highly of it on the 25th. After receiving a complaint the inspected and found 24 violations, marking 9 of them as high priority. Most notable to us were numerous food temperature issues including stop sale orders and the live flying insects.

• Live, small flying insects in kitchen, food preparation area, or food storage area….. approximately 5 small flying insects in soda holster at bar , 3 Small flying insects soda dispenser by the mop sink , 2 small flying insects by hand washing sink at prep kitchen. All flying around . **Admin Complaint**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit…..egg rolls, eggplant with cheese, vegetables, corn, cut tomatoes, raw breaded chicken, raw tuna , hot dog all at between 45°-48° in reach in cooler across from burner at kitchen. Per cook food being held more than four hours. Stop sale issue . Operator discarded food except raw food , recommended raw food must be fully cook in today. **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. ….tomato sauce 65° in dipper than 4 inches container with covered at walk in cooler , per cook food was cooked yesterday ….split pea soup 46° in a dipper than four inches container with covered at walk in cooler , per cook food was cooked 4/22 . See stop sale report . Employee discarded food at time of inspection.
• Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above….cook for serve eggplant 89°, pasta 75° , grilled carrots 93° in speed racks by the grille in kitchen, food being held less than 30 minuets. Manager time marked on food at time of inspection. **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…cut lettuce 45° with covered, it was cut yesterday. Stop sale issue.
• Raw animal food stored over ready-to-eat food….raw breaded chicken, raw tuna above sauce, dressings , cooked vegetables in reach in cooler at cook line . Employee properly stored food at time of inspection. **Corrected On-Site**
• Raw animal foods not properly separated from each other in holding unit…raw chicken above raw tuna in reach in cooler at cook line . Discussed with employee. **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…..egg rolls, eggplant with cheese, vegetables, corn, cut tomatoes, raw breaded chicken, raw tuna , hot dog all at between 45°-48° in reach in cooler across from burner at kitchen. Per cook food being held 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. ….tomato sauce 65° in dipper than 4 inches container with covered at walk in cooler , per cook food was cooked yesterday ….split pea soup 46° in a dipper than four inches container with covered at walk in cooler , per cook food was cooked 4/22 . …. 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…cut lettuce 45° with covered [cut off]
• Toxic substance/chemical improperly stored….all purpose cleaner spray bottles hanging next wine at bar . Manager properly stored it at time of inspection. **Corrected On-Site**

The Palmetto and Powerline group starts off with the biggest numbers for two Asian restaurants. Sushi Yama had 12 violations including 1 high priority. New Golden China had 11 violations with 2 high priority.

It got better after that. Sal’s Italian had 8 violations. Positano and JJ’s Cafe had 7 violations each. Nino’s had 6 violations.

The winner this week, though not spectacular, was Gyromania with 3 violations.

As usual our spreadsheet for the week is below.