Category: Restaurants

• 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. – fresh vegetables being sliced for immediate service using bare hands. **Warning**
• Employee washed hands with no soap. – after handling cash at point of sale employee placed fingertips under handsink water for “less than 1 second” then dried on a soiled terry cloth towel. **Warning**
• Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – wood topped prep tabled have accumulation of soil / debris. **Warning**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. – REACH IN COOLER – (Front Display Cooler) deli ham 48° deli turkey 51° cream cheese salmon smear 48° potato salad 63° cole claw 54° AMBIENT TEMPERATURE 39° **Repeat Violation** **Warning**
• Vacuum breaker missing at hose Bibbs or on fitting/splitter added to hose bibb. – at rear exterior mop sink. **Warning**

They’ve had good inspections in the past, and this one is not terrible compared to many we’ve seen. One off inspection like this would not deter us from eating there.
Just behind in number was the TooJay’s in Regency Court (aka Woodfield Plaza), with 14 violations including 5 high priority and a “stop sale” order:

• Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food.
• Employee switched from working with raw food to ready-to-eat food without washing hands.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. – FRONT COUNTER (Display Case) shrimp salad 46° potato salad 46° Hummas 47° AMBIENT TEMPERATURE 46° (Display Case 2) salmon 53° tongue 52° corned beef 51° beef risked 52° tongue 52° roast beef 50° potato pancakes 52° Knishes 53°
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
• Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. – at mop sinks

TooJay’s had a follow-up inspection the same day with only one minor violation. Their previous inspections have also been pretty good.
Hashi Sushi Thai (Shadowood) had 10 total violations, but only one was high priority – the vacuum breaker. This is actually much better than the 24 violations they had in September, and the 8 high priority violations in March.
Oba Brazilian (SW 18th near Powerline) had 7 violations with only one high priority. The report shows a few outstanding problems that have not been fixed despite previous reports requiring fixes, including the vacuum breaker and issues with the outdoor garbage area.
On the positive side, some of the restaurants and cafes inside the Polo Club community were inspected and did well, including their Bistro with a perfect inspection.
We also see a licensing inspection for a new “Crepe Cafe” in Royal Palm Place in East Boca. They had only one minor violation.
Fresh Bites Cafe in Mission Bay (next to Padrino’s) had a pretty good inspection with 5 violations (1 high priority). Zinger’s on Beracasa had 3 violations with 2 high priority.
As usual our spreadsheet for the week is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2015/12/allinsp-12-7-2015.pdf”]

• Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. – tested at 0 PPM on two cycles. **Warning**
• Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. – multiple. cooks on line, multiple times gloves put on and/or changed without handwashing. **Warning**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER – shrimp/scallop mix 52° kimchi 51° garlic cream sauce 46°shredded cheddar 45° goat cheese 46 Avacodo ranch 43° – iced down out of temp foods. **Corrective Action Taken** **Warning**

Looking those over we’re more concerned about the inspector’s misspelling of avocado. Rocco’s is still one of our favorite Mexican restaurants, though a little too far east.
Also near the top was Uncle Tai’s in the same plaza, with nine violations, and also three high priority:

• Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0 PPM. **Warning**
• Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. – cook handling cellphone to food service without handwashing. **Warning**
• Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. – in walk in cooler, raw marinating chicken pieces above raw beef and raw pork **Warning**

Nine violations is usually middle of the pack in our weekly summaries, so this is nothing and would not discourage us from eating there.
On the good side a few Boca restaurants did well. The Panera in the same plaza had only two minor violations. In Town Center, Pummerola had the best result with only one minor violation. And Firehouse Subs in East Boca (NE 5th) had two violations.
As usual our full spreadsheet for this report is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2015/11/allinsp-11-15-2015.pdf”]