- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.....sea food in 3 compartment sink. **Corrected On-Site** **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up.....knives in salad station. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......ham 44°, cheese, sauce , soup 43°, butter, lasagna 42° in walk in cooler , ambient temperature 36° . Operator stated back and forth make temperature high . Advised operator closed door all the time . Corrective action taken. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.....raw breaded chicken above ready to eat sausages, roasted pepper, sauce in walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....dishwashing area. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food......in olive, cheese in salad and dressing reach in cooler .
- Basic - Clean knives/utensils stored in crevices between equipment......knife between steam table and cooler ,kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........sauce 47°, soups, chicken 45° in walk in cooler . **Corrected On-Site**
- High Priority - 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 .....pizza 81° in front counter. Time marked on pizza and Provided operator time as public health control form . **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.........clean utensils shelf. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink........salad prep.area.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches and with covered .......pasta, sauce, soups in walk in cooler. **Corrected On-Site**
|
3/7/2014 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Brick Oven Pizzeria, 5869 W Atlantic Ave, Delray Beach, FL »