It was a pretty good week for inspections without a lot of bad news. The worst of it was Mozart Cafe off Powerline with 21 violations, 5 high priority.
Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. – kitchen, food preparer. – dish machine operator.
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. – dishmachine be operator.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. FRONT COUNTER – (Sushi Display) tuna 54° hamachi 54° Krab 48° (AMBIENT TEMPERATURE 53°) Stop Sale Issued.
Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. STEAM TABLE/BAIN MARIE (Cook Line) alfredo sauce in holding at 90° marinate sauce in holding at 88° (at 11:40am) Re-checked at 12:20pm, both at 139° **Corrected On-Site**
Servers handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
They had a call-back inspection the next day which still showed 8 violations including 4 high priority. The other not-great inspections were all in Delray, including Ho Ho Chinese, The Sea Southeast Asian Bistro (on Jog near Morikami), and 4 Brothers Italian. In the good news, the new Rappy’s Deli (on Military Trail) and Bakery of France (SW 18th) each had just one minor violation. Grand Lux (Town Center) and Thick and Thin (Sandalfoot) also did well, each with only two minor violations. Cheesecake Factory (near Town Center) had three minor violations. Other notables include Bruce’s of Great Neck (Boca Greens) and Miller’s Ale House (Glades near Lyons), each with 7 violations, 3 high priority. As usual our spreadsheet is below: [gview file=”https://westbocanews.com/wp-content/uploads/2017/01/allinsp-1-1-2017.pdf”]
It was a short four-day week of inspections and our spreadsheet has just 22 inspections, only two of them in West Boca. The relatively new Pollo Tropical (441 at Palmetto) had a pretty good inspection with 5 violations, 2 of them high priority. “My Delicious Deli” on Palmetto at Powerline had a licensing inspection with 4 violations (1 high priority). Other good news includes licensing inspections for Soho Subs on Wiles in Coral Springs (1 minor violation) and La Gelateria in Royal Palm Place. The worst of the week were the six places with more than 10 violations:
Royal Palm Yacht & Country Club – 15 violations, 4 high priority
Henry’s on Jog in Delray – 14, 6
Rotelli’s on Jog in Delray – 14, 6
Beer Trade Co Boca – 13, 9
Patio Tapas & Beer – 13, 4
Del Aire Golf Club – 11, 4
As always, our spreadsheet for the week is below: [gview file=”https://westbocanews.com/wp-content/uploads/2016/12/allinsp-12-25-2016.pdf”]
Restaurante Brasil in Sandalfoot Square; image by Google It was a pretty good week for restaurant inspections, and not many of them were done in West Boca. The worst in West Boca was Restaurante Brasil in Sandalfoot Square, which had 10 violations, 5 of them high priority. This is really not that bad compared to some we have seen recently. The five high priority violations were:
Dish washer handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
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. Dish machine was reading 0ppm. Corrected chlorine solution to 75ppm. **Corrected On-Site**
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line flip top:; heavy cream (56°F); beef (57°F); Fish (55°F); shrimp (54°F); sausage (55°F). See stop sale. Walk in cooler: raw chicken (46°F); raw beef (45°F); milk (47°F); cooked chicken (45°F); beef and cheese pastry (45°F); chicken and cheese pastry (45°F). **Repeat Violation**
Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine solution exceeded 200ppm. Manager corrected to 100ppm. **Corrected On-Site**
The other notable West Boca restaurant was Sweet Tomatoes on Beracasa, with 7 violations, 2 high priority. Again this is not bad. China Gardens on Military Trail in Delray had 13 violations with 3 high priority. Their February inspection was worse. On the good side we noticed three inspections for Mizner Country Club (Lyons north of Clint Moore). Two of them were perfect and the other one had just one minor violation. –Update: Holloway’s Irish Pub at Powerline and SW 18th had a perfect inspection. For some reason that record was not in the state data file.– Chipotle on Federal Highway also had a perfect routine inspection, and there appears to be a new restaurant in Promenade – Rubio’s Coastal Grill had a perfect licensing inspection. Ethos in the same plaza had 5 violations, 2 high priority. As usual our spreadsheet for the week is below. [gview file=”https://westbocanews.com/wp-content/uploads/2016/12/allinsp-12-16-2016.pdf”]
Shinju Buffet – image by Google Shinju Buffet on Glades at the Turnpike recorded one of the biggest numbers we have seen with 55 total violations on December 6th. If it can be called a bright side only 6 of the violations were marked as high priority.
Dented/rusted cans present. See stop sale. 4- 63 oz cans of soy sauce 1 -12 oz can of coconut milk Segregated from intact cans. **Corrective Action Taken**
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- raw shrimp (45°F – Cold Holding); raw chicken (45°F – Cold Holding); pooled eggs (49°F – Cold Holding); tofu (45°F – Cold Holding); mixed cooked veggies (47°F – Cold Holding); tofu (49°F – Cold Holding) cooked wontons (53° – (cold holding) cooked noodles 53° (cold holding) . All TCS foods placed on ice Hibachi – raw beef 53°, raw chicken 52°, cooked noodles 45°, cut tomato 45°. All foods placed on ice and added to the time in lieu of temperature form. **Corrective Action Taken** **Repeat Violation**
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. Chicken on speed rack 47-49°. Cooked at 11:00am . Spoke to PIC about adding to his time in lieu application. **Corrective Action Taken**
Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Muscles on hot buffet line 117°. On a plate. Removed from plate and placed on time in lieu of temp. **Corrective Action Taken**
Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw seafood. Food was properly stored. **Corrected On-Site**
Unwashed vegetables stored over ready-to-eat food in walk in cooler.
Their follow up inspection the next day still had 18 violations (2 high priority). A few other Asian restaurants also had big numbers. Uncle JC Chinese on Sample in Coral Springs was #2 with 32 violations, though only one was high priority. Closer to West Boca, the Japango in Delray Marketplace continued that plaza’s bad run of inspections. They had 28 violations, 5 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. Found n 0 ppm .manager replaced with fresh chlorine and rechecked chlorine found in 100 ppm **Corrected On-Site**
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In sushi station found cooked sushi rice in temperature range of 73-90f per employee kept over night under no temperature control .see stop sale
Raw animal food stored over ready-to-eat food. In cook line in 3 doors reach n cooler raw chicken over cut scallions .raw chicken placed on bottom shelvings **Corrected On-Site**
Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. In walk n cooler cooked egg rolls and cooked shrimps .date marked at time of inspection **Corrected On-Site**
Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In sushi station found cooked rice under no temperature control over night per employee in 73-90f range .see stop sale
Sushi Masa on Glades near I-95 had 27 violations, 6 high priority. The details aren’t pretty. There were several dead roaches, dozens of rodent droppings, live flying insects in the kitchen, and incorrect temperatures on several food items. Big City Pizza in East Boca had 22 violations, 3 high priority. Flashback Diner on Federal Highway had 15 violations with 9 high priority – the most in this weeks’ report. Perfect inspection for TW’s Lounge on 441 in West Boca; image by Google On the good news side, this week’s winner is TW’s Lounge on 441 with a perfect inspection. They’ve done it before. A few places had just one violation each: Orchid’s Garden off Lyons near Century Village Packy’s in Logger’s Run LaSpada’s Hoagies on Glades Taco Bell on Palmetto near I-95 Padano in Logger’s Run and Utopia Bagel in Boca Lyons Plaza each had good reports with two violations each. The new Dunkin Donuts in Loggers’ Run had 3 minor violations in their licensing inspection. Our spreadsheet for this week is below: [gview file=”https://westbocanews.com/wp-content/uploads/2016/12/allinsp-12-10-2016.pdf”]
Bagelworks on Glades Road; image by Google 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
Photo from Yelp 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: [gview file=”https://westbocanews.com/wp-content/uploads/2016/12/allinsp-12-4-2016.pdf”]
