Tag: inspections

• 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”]

• All potentially hazardous (time/temperature control for safety) foods i at greater than 41 degrees Fahrenheit…..Sausages , cheese , ham, cut tomato , mushroom , smoked salmon,blintzes , waffle batter 50°/53° below stove , grill in cook line . …..butter 52°, cream cheese 52° in reach in cooler below toaster in server station at kitchen .Food being held more than 4 hours . Stop sale issue . Pic discarded food.
• Live, small flying insects, 4 flies in kitchen.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit…..cut tomato 58°, Cole slaw 50°, cut lettuce 63°, meat loaf 48°, potato cakes 48° being held less than 4 hours ( pic moved food to walk in cooler ) waffle batter 61° being held more than 4 hours in flip top coolers in cook line . Stop sale issue . Pic discarded food. **Corrective Action Taken** **Repeat Violation**
• Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above….cooked Carrots , pasta 80° on stove being held less than an hour , again reheating food 182°**Corrective Action Taken** **Corrected On-Site**
• Raw animal food not properly separated from ready-to-eat food….raw shall above lintel soup in walk in cooler . Pic separated it. **Corrected On-Site**
• Raw animal food stored over or with ready-to-eat food in walk-in freezer – not all products commercially packaged..raw salmon top of open spinach in walk in freezer. **Corrected On-Site**
• Roach activity present as evidenced by live roaches found…..2 live roaches in server station, 2 live roaches in cook line floor, one live roach on the prep table in kitchen. **Repeat Violation**
• Small flying insects. Numerous small flying insects around drains in storage area and bagel prep area.
• Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse…..see stop sale report.

As we reported a couple weeks ago, Gramercy was also closed for roaches on October 5th. We’re actually more concerned by the stop sales.

The biggest number closer to home was for Anthony’s Coal Fired Pizza in the Boca Grove plaza on Powerline. It wasn’t terrible but 9 violations with 3 high priority isn’t great either. Bonefish Grill in the same plaza also got hit – maybe worse – with 7 violations, 5 of which were high priority:

• Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. – on cook line white sauce 120° garlic sauce – steam table plugged in. **Corrective Action Taken**
• Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. – in kitchen then.
• Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. – Dishmachine operator.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced boiled eggs, cut tomatoes at 48F on the flip top reach in cooler by the heat lamp, operator put lids on.
• Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. – failed on each of five cycles.

• Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – observed manual ware-washing taking place without sanitizer step.
• Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. – cooked shrimp is 47°on wok line cold table is double panned in cold table and stacked high in lexan pan. Other foods on cold temperature are within temperature compliance. Shrimp placed in single metal pan and placed on cold table as other foods. **Corrective Action Taken**
• Raw animal food stored over ready-to-eat food. In WALK IN COOLER – raw shell eggs above a soy sauce and caca cola

Caca cola?
China Wok in Sandalfoot Square was second on the list with 13 violations, 1 of them high priority.

Others with 10 or more violations include:

• Hotdog-opolis in East Boca (12 violations, 3 high priority)
• Gyromania (11, 4) and Sushi Yama (11, 0) in the Garden Shops plaza on Palmetto
• Duffy’s on Hillsboro (10, 3)
• Brooklyn Water Bagel and Brighton Beach Bagel (each 10, 2) on Military Trail in Delray
• Pita N Go on 441 near Sandalfoot (10, 3)

The “Italians” had some of the best inspections this week. Pizza Hut Delivery on St. Andrews near Town Center had a perfect inspection. City Boys Pizza on Sandalfoot and Sal’s Italian in Garden Shops on Palmetto were both near perfect with one minor violation each. Brick Yard Microbrewery near Sal’s also had only one minor violation.

Our full spreadsheet for this week is below:
[gview file=”https://westbocanews.com/wp-content/uploads/2016/10/allinsp-10-16-2016.pdf”]