Deerfield Beach Restaurant Inspection Reports Tamarind Was Closed With Bad Report The Closed Wendy’s On Powerline Will Become KFC

Deerfield-News.com-Deerfield Beach,Fl-The following are from DBPR inspections done on Deerfield Beach eateries.Deerfield Beach had this one bad report with closure for Tamarind Asian Grill with 29 violations forcing a closure and reinspection.Also the closed Wendy’s at 177 North Powerline Road is in the process of becoming a KFC.

Licensee Details
Licensee Information
  Name: SABLECO MANAGEMENT LLC (Primary Name)
  KFC (DBA Name)
  Main Address: 431 FAIRWAY DR STE 201
DEERFIELD BEACH  Florida  33441
  County: BROWARD
  License Mailing: 319 ELAINES CT
DODGEVILLE  WI   53533
  County: OUT OF STATE
  LicenseLocation: 177 N POWERLINE RD
DEERFIELD BEACH   FL   33442
  County: BROWARD
License Information
  License Type: Permanent Food Service
  Rank: Seating
  License Number: SEA1611817
  Status: Application in Progress,Change Owner Pending
  Licensure Date:
  Expires:
Special Qualifications Qualification Effective
  Plan Review 09/06/2017
  Current with Renewal 09/06/2017
  Broward DEC
  50-149 SEATS
Inspection Information

 

Licensee
Name: TAMARIND ASIAN GRILL & SUSHI BAR License Number: SEA1608345
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 949 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/25/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 1 3
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-32-5 Basic – – From inspection on 2017-08-24: Basic – Ceiling/ceiling tile shows damage or is in disrepair. Water damaged ceiling tiles in storage room by sushi bar. Water damaged ceiling tiles by drink bar and sushi bar. – From follow-up inspection on 2017-08-25: **Time Extended**
24-05-4 Basic – – From inspection on 2017-08-24: Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dishwashing area. **Repeat Violation** – From follow-up inspection on 2017-08-25: **Time Extended**
36-24-5 Basic – – From inspection on 2017-08-24: Basic – Hole in or other damage to wall. Wall by ice machine in disrepair. – From follow-up inspection on 2017-08-25: **Time Extended**
22-05-4 Intermediate – – From inspection on 2017-08-24: Intermediate – Cutting board(s) stained/soiled. – From follow-up inspection on 2017-08-25: **Time Extended**
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/24/2017 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
8 2 19
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
23-03-4 Basic – Build-up of grease on nonfood-contact surface, on fryers.
51-11-4 Basic – Carbon dioxide/helium tanks not adequately secured by wait station. Tank secured. **Corrected On-Site**
36-32-5 Basic – Ceiling/ceiling tile shows damage or is in disrepair. Water damaged ceiling tiles in storage room by sushi bar. Water damaged ceiling tiles by drink bar and sushi bar.
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dishwashing area. **Repeat Violation**
35A-03-4 Basic – Dead roaches on premises. Approximately 16 dead roaches behind white kenmore freezer in front of prep tables in rear prep area. About 20 dead roaches in glue trap behind this same freezer. Observed 14 dead roaches in storage room by sushi bar area by ice machine and freezer. Observed 5 dead roaches in pot storage/water heater room and 22 dead roaches in food storage room by back door. **Repeat Violation**
12B-07-4 Basic – Employee beverage container on a food preparation table . Drinks discarded. **Corrected On-Site**
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored in food storage shelving by walkin cooler. Purses moved. **Corrected On-Site**
14-11-4 Basic – Equipment in poor repair. Rusted freezer and gaskets in wait station area.
36-73-4 Basic – Floor soiled/has accumulation of debris in dry storage rooms.
08B-38-4 Basic – Food stored on floor. Chicken and beef on floor at walkin freezer. Food elevated. **Corrected On-Site** **Repeat Violation**
36-24-5 Basic – Hole in or other damage to wall. Wall by ice machine in disrepair.
10-08-4 Basic – Ice scoop handle in contact with ice. Handle elevated. **Corrected On-Site**
10-07-4 Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 88° F by steam table. Water removed. **Corrected On-Site** **Repeat Violation**
16-48-4 Basic – Old food stuck to clean dishware/utensils.
16-46-4 Basic – Old labels stuck to food containers after cleaning. **Repeat Violation**
35B-05-4 Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door open and not self closing and dead roaches and rodent droppings observed.
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. White Kenmore cooler exterior, door handle and gaskets soiled in dishwashing area. Exterior of rice container by dishwashing area soiled. Exterior and gaskets soiled at Kenmore freezer in front of 2 prep tables in rear prep area. Bottom of prep tables in rear prep area soiled. Walkin cooler door handle soiled. Exterior of microwave soiled.
36-26-4 Basic – Wall soiled with accumulated black debris in dishwashing area.
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored in bucket.
12A-04-5 High Priority – Employee ( Dishwasher) handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Hands washed. **Corrected On-Site** **Repeat Violation**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed utensils at prep sink and omitted a sanitization step. 0 ppm chlorine used. Reviewed proper sanitization, utensils rewashed. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Kale 56° F on prep cooler in frontline area. Kale discarded. **Corrected On-Site**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw fish over and next to wonton wrappers at Kenmore freezer in front of 2 prep tables in rear prep area. Raw shrimp over himshee sauce at walkin cooler.
08A-18-5 High Priority – 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 beef over raw fish at Kenmore freezer in front of 2 prep tables in rear prep area. Raw beef over raw fish at walkin freezer.
35A-04-4 High Priority – Rodent activity present as evidenced by rodent droppings found. Observed approximately 160 dry and 10 fresh rodent droppings by pot storage/water heater room and 262 dry And 14 fresh rodent droppings in food storage room near back door.
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Sanitizer bottle next to flour in rear prep area under prep table. Baby lotion by soy sauce in sushi bar area. Chemicals moved and properly stored. **Corrected On-Site**
41-27-4 High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At over 200 ppm chlorine. Corrected to 50 ppm chlorine. **Corrected On-Site** **Repeat Violation**
22-05-4 Intermediate – Cutting board(s) stained/soiled.
31A-13-4 Intermediate – Employee used handwash sink as a dump sink in dishwashing area.
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