- Intermediate - Accumulation of food debris/grease on food-contact surface....penini press .
- Intermediate - Handwash sink used for purposes other than handwashing......sliced lemon in handwashing sink in dishwashing area. **Corrected On-Site**
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. .....sandwich station , front line. And dishwashing area.
- Intermediate - Accumulation of food debris/grease on food-contact surface.........panini machine.
- Intermediate - Handwash sink used for purposes other than handwashing....stored ice scoop in handwashing sink. Front line. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.......scrambled eggs, white scrambled eggs, fratato, quiche in reach in cooler.
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Display case up shelf. Must not have stored any potentially hazardous food untin maintain temperature at 41° or below.Adjusted thermostat . Corrective action taken
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......butter 80° in front counter no under control temperature . Operator discarded . Tuna salad 47°, chicken salad 46° in display case in frontline .food being held less than 4 hours . Food moved to another acceptable cooler. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits....panini
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employees with no hair restraint while engaging in food preparation. ..
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
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5/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- manuallywarewashed utensils then pulled clean dishes from dishmachine without washing hands
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need quaternary test paper.
- Critical - No handwashing sign provided at a handsink used by food employees. Prep room.
- Critical - Observed hand wash sink used for purpose other than washing hands. Using the handsink behind the front counter for dumping drinks. Corrected On Site.
- Critical - Observed interior of microwave soiled. Right hand slicer.
- Critical - Observed processed ready-to-eat, potentially hazardous food not properly date marked after opening. Cold cuts Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- single door beverage air --- Corrected On Site.
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, by handwashing sink and under soap dispenser by frontline. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, frontline. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers above prep table.
- Critical - Observed hand wash sink used for purpose other than washing hands in kitchen.
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5/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed buildup of slime in the interior of ice machine.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. front counter employee handling money and putting on gloves to do food prep without washing hands first. Corrected On Site.
- Observed employee with no hair restraint. front counter employees making drinks and also bagels
- Observed single-service articles improperly stored. takeout containers
- Critical. No handwashing sign provided at a handsink used by food employees. throughout Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
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3/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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10/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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