Big Violations at Bagelworks, Morikami and Apeiro

We hate weeks when we see places we like with bad inspections. Bagelworks had the biggest number in this week’s inspection report with a total of 33 violations including 7 high priority and stop sales due to temperature abuse:

• 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 placed American cheese on bagel and then touched the cooked eggs to slide off the spatula. Manager was informed and explained to cook the proper procedure and washed hands. **Corrected On-Site**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce held under no Temperature control 63° longer than 4 hours. See stop sale Milk 46, orange juice 47° stored overnight in mini fridge at wait station. See stop sale Milk 48°, orange juice 48° held overnight in opener air cooler in dining room. See stop sale Lox 45-47°, cooked onion 48°, cut tomato 48°, spinach 57°, cooked mushrooms 46° more than 4 hours in flip top across from cook line bottom right side only. Do not use until inspected by DBPR. See stop sale
• Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Deli-corned beef ; (74°F – Hot Holding); cooked chicken (105°F – Hot Holding); pastrami (117°F – Hot Holding) Held over 4 hours. See stop sale
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.Deli-corned beef ; (74°F – Hot Holding); cooked chicken (105°F – Hot Holding); pastrami (117°F – Hot Holding) more than 4 hours Lettuce held under no Temperature control 63° longer than 4 hours. Milk 46, orange juice 47° stored overnight in wait station cooler Milk 48°, orange juice 48° held overnight in opener air cooler in dining room Lox 45-47°, cooked onion 48°, cut tomato 48°, spinach 57°, cooked mushrooms 46° more than 4 hours in flip top across from cook line.
• Toxic substance/chemical stored by or with food. Kosher salt stored under wait station sink where chemicals are stored. Manager removed salt. **Corrected On-Site**
• Toxic substance/chemical stored by or with single-service items. Chemicals stored with single serve cups under hand wash sink near coffee station. Manager removed cups. **Corrected On-Site**

Right behind was the Cornell Cafe at the Morikami Museum (we are members and we just ate there) with 32 violations, 7 high priority including a couple stop sales for temperature:

• Dented/rusted cans present. See stop sale. Rusted can of BBQ sauce on cooks line. Manger threw away **Corrective Action Taken**
• Live, small flying insects in kitchen, food preparation area, or food storage area. Flies in wait station area. Doors left open
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. White reach in unit in wait station soy milk and Orange juice at 54°. In cooler overnight. TCS food removed. See stop sale
• 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. Pork Dumplings on cook-line were not time marked and were not on the time in lieu of temperature chart. Manager added to chart **Corrected On-Site**
• Raw animal food stored over ready-to-eat food. Raw fish over veggies in reach in freezer on cooks line . Manger moved fish to bottom shelf **Corrected On-Site**
• Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server went to dish room with dirty dishes then scooped soup without washing her hands. Was told by manager to wash hands. **Corrective Action Taken**
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. White reach in unit in wait station at soy milk and orange juice 54°. TCS food removed

We keep seeing bad inspections in Delray Marketplace. Not far behind the first two, and with possibly the worst inspection, was Apeiro with 27 total violations including a whopping 12 high priority and yes, more stop sales:

• All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In reach in flip top cooler #4 in cook line : cut tomatoes, cut lettuce, cooked beats, cooked chicken breast, goat cheese, feta cheese all in range of 46-50f per manager all placed in cooler less then 2 hours ago .all items placed in other working unit to bring down temperature control below 41f .do not store food in cooler #4 until able to maintain 41f or below **Corrective Action Taken**
• 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. See stop sale
• Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. In cook line employees changed gloves multiple times without washing hands first.
• Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Dish washer .explained manager employee must wash hands properly From dirty to clean equipment
• Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in cook line
• 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. In prep area employee cutting raw tuna to be used as tuna tarter as ready to eat food with bare hands .employee washed hands and put on gloves upon request . In wait station employee cutting butter to serve for tables with bare hands .employee informed by manager to wash hands and put on gloves . In cook line employee touching burger bun with bare hands. **Corrective Action Taken**
• No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Provided at time of inspection **Corrected On-Site**
• Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. See stop sale . Cooked rice and lentils in walk in cooler 51f over 24 hours; cooked mushrooms 48°-49° over 24 hours
• Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw ground beef over hot dogs in bakery reach in cooler
• Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked turkey in walk in cooler dated as prepared 11/24/16. see stop sale
• Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler cooked turkey marked as prepared 11/24/16.
• Stop Sale issued due to food not being in a wholesome, sound condition. see stop sale

Also in Delray Marketplace, Cabo Flats had 22 violations (we stopped going there) and Shula Burger (another place we like) had 12.
Two other places hit hard were Brewzzi’s on Glades (21 violations, 7 high priority) and The Little Chalet in East Boca (18, 7). Pavilion Grille on Yamato (20, 6) was closed temporarily due to a small number of live roaches (found on two consecutive inspections). It reopened the next day with a near perfect inspection. To their credit they reached out to us to let us know about it and reassured us that they “have been in business for over nine years and have never had violations that warranted closure.”
As for the good news, the soon-to-open (Tuesday?) Rappy’s Deli on Military Trail had a perfect licensing inspection. The Publix cooking school in the Polo Club Shoppes had a perfect routine inspection.

Ben’s Deli on 441 at Clint Moore had just 3 minor violations. Original Pancake House on Glades at Lyons and the McDonald’s on Palmetto near Powerline each had 4 minor violations.
Our full spreadsheet for the week is below:
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