Tag: inspection

• Employee washed hands with no soap. Grill cook washed hands with no soap. Was instructed on proper hand washing. **Corrective Action Taken**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 63°, cream cheese 58°, creamer 44°. Under 4 hours moved to freezer. **Corrective Action Taken**
• 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. , soups 54-57° (cooling overnight), cooked egg noodles 45° (cooling overnight) in Mr Winter walk in cooler.
• 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. Cole slaw 46° (ambient cooling overnight) in Mr Winter walk in cooler. See stop sale
• Potentially hazardous (time/temperature control for safety) food re-served to customers. Observed Cream cheese and butter being reserved
• Raw animal food stored over cooked food. Raw salmon over cooked beef in cook line reach in. Raw chicken over beef in walk in cooler. Owner moved chicken. Corrected on site
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Soups 54-57° (cooling overnight), cooked egg noodles 45° (cooling overnight) in Mr Winter walk in Cole slaw 46° (ambient cooling overnight) in Mr Winter walk in cooler. Ice from machine in back storage area contaminated with mold like substance.
• Toxic substance/chemical stored by or with food. Bleach under prep table with vinegar. Owner removed bleach Paint near pans in dry storage. Owner moved paint. **Corrected On-Site**

House of Cheung in East Boca was in second place with 22 violations, 4 marked high priority.
Max’s Grill in Mizner Park had 11 violations, 5 of them high priority. The worst one:

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 bisque 50°, date marked 11/20, cooling overnight. See stop sale. **Repeat Violation**

The rest of the report is mostly better. In Mizner Park Sloan’s and Truluck’s had 3 violations each.

The new Cooper’s Hawk in the Promenade had 3 minor violations. They should open next week.
Our spreadsheet for the week is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2016/11/allinsp11-27-2016.pdf”]

• Butane stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Butane above single service items and food in back dry storage room. Butane moved to lower shelf. **Corrected On-Site**
• Container of medicine improperly stored on cutting board near swinging door. Medicine removed. **Corrected On-Site**
• Food prepared in a private home. See stop sale. Chocolate Bundt Cake. Owner unable to provide documents/invoices
• Food with mold-like growth. Container of sliced tomato tops in walk in cooler moldy. See stop sale.
• No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
• Pesticide-emitting strip present in food prep area. 3 strips hanging in back kitchen over prep areas. Strips removed. **Corrected On-Site**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 57°, precooked sausage 57° on prep line in ice bath less than 4 hours. Items moved to walk in. Corrective action taken. Egg salad ,Cheese ,Tuna, Deli meats , 1 lb cheese, 2 lb salmon 4 oz butter, 3 lb chic sal, 1 lb pesto 1.5 jars, egg salad 2 lb. tuna, 4 oz cream cheese, 4 lb Temperate range 47°-57°. See stop sale Chocolate mouse 51°. See stop sale.
• 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. Chicken wings 45-51°. Soups 49-51° in walk in cooler.
• Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked bolognese. Eggs properly stored. **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. Cooked homemade Bolognese sauce prepared 11-4-16 in walk in cooler. See stop sale.
• Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Bolognese sauce dated 11-4-16 in walk in cooler. See stop sale.
• Stop Sale issued due to food originating from an unapproved source. Chocolate Bundt Cake. Owner unable to provide documents/invoices.
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Egg salad ,Cheese ,Deli meats , salmon, butter, chic sal, pesto, tuna, cream cheese, Temperate range 47°-57°. Chocolate mouse 51°. Chicken wings 45-51°. Soups 49-51°.

Next door Bella Amici Pizzeria was close behind with 28 total violations, 7 of them high priority. A few were similar to the ones at Cafe Grind. Both restaurants appear to be owned by the same company, Howart LLC.

• 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.. Cooked Chicken wings 45°-51°. Soups- Italian wedding beef soup 49°-51°. Stored in walk in cooler more than 6 hour. Never reached 41°
• Food with mold-like growth. See stop sale. Container of sliced tomato tops in walk in cooler moldy.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.in front counter found cut lettuce in 49f under ice bath and under not enough ice .added more ice to bring down temperature control to 41f or below
• 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 chicken wings 45-51°. Soups- Italian wedding beef soup 49-51° in walk in cooler
• Raw animal food stored over ready-to-eat food. Raw shell eggs over cooked bolognese sauce in walk in cooler. Eggs properly stored. **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. Homemade cooked bolognese sauce dated 11-4-16 in walk in cooler.
• Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked homemade Bolognese sauce date marked 11-4-16 in walk in cooler.

Close behind those two was Cinebowl & Grille next to the theater. They had 24 violations with 11 high priority:

• Container of medicine improperly stored. Ibuprofen stored on cooks line. Removed. **Corrected On-Site**
• 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. Operator replaced bleach and called for service. **Corrective Action Taken**
• 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 planning cooked egg rolls with no gloves.
• Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0ppm. Operator placed chemical in machine. **Corrective Action Taken**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked wings,pico, cheese, Guacamole, turkey burger, tomato jam, cheeses, corn dog, cooked onions, cooked mushroom, pico, guacamole, turkey burgers, all items 46°-50° in 3 door continental flip top cooler in front of griddle held overnight. See stop sale. Raw shrimp 50°, raw shell eggs 50°. Cooked to proper temperature. Corrective action taken.
• Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. spinach dip 89°-165° 1130am -12pm soup 176° , cheese sauce 120°-171° 1130am-12pm, sauce 115°-165° 1130am-12pm. Reheated by employee to 165° at time of inspection. **Corrected On-Site**
• Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 120°-171° 1130am-12pm, marinara sauce 115°-165° 1130am-12pm. Spinach dip 89°-165° 1130am-12p. All items had been reheated on stove and transferred to steam table. Operator returned items to stove to reheat to 165°. Alto sham – spinach dip 120°- 180°. 12p-1230pm. Hot held. Returned to stove to reheat to 165° **Corrected On-Site**
• Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw prepped chicken not commercially wrapped over French fries. Chicken moved to bottom shelf. **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. Cooked wings,pico, cheese, Guacamole, turkey burger, tomato jam, corn dog, cooked onions, cooked mushroom, all items 46°-50° in 3 door continental flip top cooler in front of griddle held overnight.
• Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
• Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 400 ppm at 3 compartment sink. Operator diluted to 200ppm and called for maintenance. **Corrective Action Taken**

We see a licensing inspection for a new place coming to the Boca Grove plaza on Powerline south of Glades. We haven’t found out much about it yet. It’s reported name is Dhmas Boca Raton and the corporate owner is Kosher on Powerline LLC. It appears to be related to the Asia restaurant off Powerline at Camino Real. The outbuilding location was formerly the kosher House of Dogs and we think it was a burger place before that.

Other notable inspections this week include:
Yokohama Sushi in the Polo Club Shoppes (20 minor violations)
Sushi Rock on Yamato in East Boca (18 violations, 4 high priority)
Saito’s in Promenade (15, 5)
Rafina on SW 18th at Powerline (13, 4)
Bamboo Wok on Glades in West Boca (8, 4)
Cheesecake Factory at Town Center (7, 4)
TGI Friday’s in Mission Bay (6, 2)
New York Grilled Cheese on Federal Highway (5, 1)
Denny’s on Palmetto just east of I-95 (5, 1)
Chili’s in West Boca Square (3 minor violations)
Sushigo on Federal (2, 1)
Panera in Mission Bay (2, 1)
Bangkok Thai in Polo Club Shoppes (1, 1)
As usual our spreadsheet is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2016/11/allinsp-11-20-2016.pdf”]

• Nonfood-grade containers used for food storage – direct contact with food. Lettuce in the walk in cooler.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sandwich/ deli station flip top cooler:; Salmon spread (52°F); egg salad (52°F); tuna salad (51°F); chicken salad (50°F); Nova Lox (51°F). Ambient air temperature of this cooler was 52. As per operator all less than 4 hours coffee bar: ; half and half (43°F) ; yogurt (47°F); cream cheese (46°F); chicken salad (45°F); pasta salad (51°F) **Repeat Violation**
• Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage patty hot held at 119°F in an insert on the cooking grill. The operator informed us that it was out under two hours advised to reheat to 165 f with in two hours or discard food below 135 for 4 hours.
• Raw animal food stored over ready-to-eat food. Open bag of Raw breaded chicken strips over French fries in the reach in freezer. **Repeat Violation**
• Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb in the mop sink as well as the hose outside.

A follow-up inspection a few days later still listed 14 violations, 4 of them high priority.
Open Kitchen Cafe in the same plaza was the next worst with 19 violations, 4 marked high priority.
In Parkland the fairly new Tony B’s (west side of 441 north of Hillsboro, near Japango) had 12 violations including 2 high priority. They don’t look that bad to us and several violations were marked as “corrected on site”.
On Beracasa Way Nino’s had 10 violations, 3 high priority, while Zingers had 7 violations with 1 high priority. Pei Wei had 3 violations, all of them high priority.
On the good news side Cafe Gelato in Town Center had a perfect licensing inspection. Several facilities in the Boca Resort also did well.
Lime Fresh Mexican in Shadowood had 4 violations, 3 of them high priority.
Our full spreadsheet is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2016/11/allinsp-11-13-2016.pdf”]

It was a good week for restaurant inspections. The worst of it was 15 mostly minor violations for The Black Rose Irish Pub in East Boca. Bru’s Room on Hillsboro and Little Brazil on Glades both had 12 mostly minor violations.

Best inspection of the week goes to Morimoto, the high end Japanese restaurant inside the Boca Resort, with a perfect zero violations.
Manhattan Joe’s Pizzeria in Polo Club Shoppes is the runner-up with 2 minor violations.
Dominic’s on Glades near Boca Rio did well with just 3 violations.
Teriyaki Madness completed their licensing inspection with 4 minor violations. They should be opening very soon.
Melting Pot on Federal Highway had 6 violations, 3 of them high priority.
As usual our spreadsheet is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2016/11/allinsp-11-6-2016.pdf”]

• Food contaminated by employees/consumers and operator continued to serve food. See stop sale. – cabbage sliced in contaminated table, cutting board and with contaminated knife.
• Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – prep tables, cutting boards utensils are not being sanitized. Explained to operator. no corrective action taken.
• Live, small flying insects in kitchen, food preparation area, or food storage area. – flies entering kitchen through gaps above and beneath rear screened door. Infestation directly outside rear door from multiple empty fresh chicken boxes on ground that had not been taken to dumpster area.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. – wok line cold table, – broccoli florets 58° – undercounter, won-tons 56° – product relocated. **Corrective Action Taken** **Repeat Violation**

Their follow-up inspection three days later showed zero violations.

Also on 441 (in the West Boca Square plaza near Target), Lucky Palace was hit with 21 violations including 6 marked high priority.

• Employee switched from working with raw food to ready-to-eat food without washing hands. – cook handling, eggs, fish, chicken and then ready to eat foods on wok 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. – bare hand contact routinely taking place on by cooks cook line. It is taking place after hand-washing violations are occurring.
• Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – manual Warewashing ng taking place without sanitizer.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler, large bowl white sauce 42°, large bucket brown sauce 42° peanut paste 41°, two tubs cooked noodles 56° (cooling) large tub broccoli florets 41°, bags of diced cooked BBQ pork 41°
• Raw animal food stored over ready-to-eat food. – on cook line cold table a 1/6 pan of raw pooled eggs inset within a pan of cut zucchini. Stop sale issued.
• Stop Sale issued due to food not being in a wholesome, sound condition. – on cook line cold table a 1/6 pan of raw pooled eggs inset within a pan of cut zucchini

The big surprise this week was Bluefin Sushi & Thai on Yamato at Congress. This is my second-favorite sushi place in the area. Inspectors recorded 20 violations including 5 marked high priority. These mostly don’t look as bad as the numbers would indicate and it won’t stop us from going.

• Raw animal food stored over ready-to-eat food, whole shell eggs over sauce, in reach in cooler by sushi window. **Corrected On-Site**
• Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer – all products not commercially packaged, raw chicken over raw fish in walk on freezer. **Corrected On-Site**
• Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site**
• Toxic substance/chemical stored by or with food. Chemical stored near sesame seeds in sushi area.
• Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, sushi bar and mop sink.

Another place we like, Mario’s Osteria, showed 15 violations including 7 high priority:

• Employee failed to wash hands before changing gloves and/or putting on gloves to work with food, employee put on gloves with out washing hands. Employee removed gloves, washed hands and replaced gloves.
• 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 touching chicken as he plating. Employee washed hands, put on gloves. Employee cutting and plating avocado, touching avocado with her bare hands. While garnishing plates at Expo station. **Corrected On-Site**
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, only two TCS items in cooler, Eggs 61°, goat cheese 57°, salad station. Products in cooler less than 2 hours, employee iced down. Reach in cooler across from alto sham, Lasagna 53°-56°, butter 51°, sausage 61°, cheese 47°-56°, butter 52°, cooked potatoes 50°, half and half 50°. Operator stated all TCS food placed in cooler at approx. 11:30, moved to walk on freezer. Garlic and oil 57°, pizza station. Employee time marked and will discard at 4:00pm. **Corrective Action Taken**
• Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, sausage 84°, being held on cook line, under grill, sausage cooked at approx. 12:00 pm. Employee reheated. Chicken 83°, held on top of cook line, employee reheated. **Corrective Action Taken**
• Raw animal foods not properly separated from each other in holding unit, raw chicken over raw beef in walk in cooler. **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, meat sauce and soup dated 10/13/16. (See Stop Sale)
• Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Other rough inspections include Tilted Kilt (15 violations, 3 high priority); Japango in Parkland (14, 2); and M.E.A.T. Eatery & Taproom (10, 6).

On the good news side, the yet again new Boca Gold had a perfect licensing inspection. We’re not sure what the business model for the club at Powerline and Palmetto (formerly Club Boca and Club Sakred) will be this time but we’re looking forward to the flurry of comments.
The Subway on Powerline won the week with a perfect complaint inspection. Fresh Bites Cafe in Mission Bay and Brooklyn Boys Pizza in Shadowood each had just two violations. Tijuana Flats in Mission Bay and McDonald’s in Shadowood had 3 each.
Our favorite Chinese place in West Boca did okay. Bamboo Wok had 7 violations with only 1 high priority.
Three places in Westwinds (the Home Depot plaza) had 7 violations each: Dominic’s (7, 2); Lindburgers (7, 1); and Tulip Mediterranean (7, 0).
As usual, our spreadsheet for this report is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2016/10/allinsp10-30-2016.pdf”]