Deerfields-News.com-Deerfield Beach Fl,-State Inspectors have started to make their rounds at Deerfield Beach restaurants for their routine inspection.The following Deerfield Beach restaurants already have had some issues with state inspectors regarding food handling,storage and following Best Health Practices in handling food.
Pollo and Steak Tropical 490West Hillsboro Blvd- Met all standards NO Violations Found..Very good job!
Little Havana Restaurant-721 S.Federal Hwy.- Back in the day it was originally Taco Viva. Little Havana Report card,not so Good.
10-High Priority Violations 11-Intermediate Violations 11-Basic Violations- follow up exam required
| Basic – Accumulation of food debris/soil residue on paper towel dispenser. At cookline. **Warning**n | ||
| Basic – Accumulation of food debris/soil residue on soap dispenser. At cookline. **Warning** | ||
| Basic – Bowl or other container with no handle used to dispense food. At chicken base container in dry storage. **Warning** | ||
| Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation** **Warning** | ||
| Basic – Employee eating in a food preparation or other restricted area. **Warning** | ||
| Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning** | ||
| Basic – Employee wearing soiled apron. **Warning** | ||
| Basic – Employee with no hair restraint while engaging in food preparation. **Warning** | ||
| Basic – In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Corrected On-Site** **Warning** | ||
| Basic – No handwashing sign provided at a hand sink used by food employees. North end of cookline. **Warning** | ||
| Basic – Stored food not covered in walk-in cooler. Prepped peppers and onions . **Warning** | ||
| High Priority – Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning** | ||
| High Priority – Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning** | ||
| High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site** **Warning** | ||
| High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched face and then handled straws and clean plate with food. **Corrected On-Site** **Warning** | ||
| High Priority – Employee touched soiled apron and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning** | ||
| High Priority – Employee touched soiled rag hanging from apron and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning** | ||
| High Priority – Fresh garlic-in-oil or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 76° F at cookline under no temperature control. Time mark. Must discard within 4 hours from leaving temperature control. Corrective action taken. **Warning** | ||
| High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lobster at 47° F at cookline cooler. Iced down. Corrective action taken. **Warning** | ||
| High Priority – Raw animal food stored over ready-to-eat food. Raw chicken over sauce and raw chicken over garlic at walkin cooler. **Warning** | ||
| High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed using torn glove. **Corrected On-Site** **Warning** | ||
| Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 5 and employee health policy requirements. **Corrected On-Site** **Warning** | ||
| Intermediate – Cutting board(s) stained/soiled. At cookline and coffee station. **Warning** | ||
| Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning** | ||
| Intermediate – Encrusted material on can opener blade. **Corrected On-Site** **Warning** | ||
| Intermediate – Handwash sink not accessible for employee use at all times. Ice machine moved to a new location and no HANDWASH sink accessible to it. **Warning** | ||
| Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can. In dishwashing area. **Warning** | ||
| Intermediate – Handwash sink used for purposes other than handwashing. Used to store utensils in dishwashing area. **Corrected On-Site** **Warning** | ||
| Intermediate – Interior of reach-in cooler soiled with accumulation of food residue. Dessert storage cooler. **Warning** | ||
| Intermediate – No hot running water at three-compartment sink. In dishwashing area. **Warning** | ||
| Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In dishwashing area. **Warning** | ||
| Intermediate – Walk in cooler shelves soiled with food debris. **Repeat Violation** **Warning** |
Report is Issued from FDBPR
| El Jefe Luchador-27 South Federal Hwy. |
Basic-Carbon dioxide/helium tanks not adequately secured. Dry storage room. **Corrected On-Site** **Repeat Violation** |
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| Basic – Employee personal items stored in or above a food preparation area. Cellphone on top of microwave. **Corrected On-Site** | |||||
| Basic – Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. | |||||
| Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and tomatoes over prepped tomatoes at walkin cooler. **Corrected On-Site** | |||||
| High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean salad 50° F, sliced cheese 56° F, cheese 50° F, cut tomatoes 49° F, salsa 48° F, guacamole 45° F, cabbage 48° F, and lettuce 51° F all stored at large flip top cooler at cookline. Foods placed in ice. Corrective action taken. | |||||
| High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm chlorine at 3 compartment sink. | |||||
| Intermediate – Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Cut lettuce 56° F at initial temperature, 2nd temp within 30 minutes 56° F. Cooling for about 45 minutes total. Placed in ice. Corrective action taken. | |||||
| Intermediate – Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Large flip top cooler at cookline with ambient temperature of 48° F. | |||||
| Intermediate – Spray bottle containing toxic substance not labeled. Degreaser bottle on shelving near 3 compartment sink. **Corrected On-Site** |
Report is Issued by FDBPR Deerfield-News.com- reminds our readers the inspection is only a snapshot in time the inspector was at the establishment
Baja Cafe 1310 South Federal Hwy-0 High Priority Violation 2-Intermediate Violations 7- Basic Violations
| Basic – Case/container/bag of food stored on floor in walk-in cooler. Margarita mix and avocados at beer walk-in cooler. **Corrected On-Site** | ||
| Basic – Coffee filters not stored in a protected manner to prevent contamination. Not covered in wait station. | ||
| Basic- Food storage containers cracked or broken. In dishwashing area shelving. **Corrected On-Site** | ||
| Basic – Gaskets with slimy/mold-like build-up. In servers station cooler. | ||
| Basic – In-use ice scoop stored in crack between equipment and wall. At bar. **Corrected On-Site** | ||
| Basic – Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish at 3 compartment sink. **Corrected On-Site** | ||
| Basic – Utensils in poor condition. Rusted can opener and stand near dishwashing 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 – Spray bottle containing toxic substance not labeled. Degreaser bottle in dishwashing area. **Corrected On-Site**Report is Issued by FDBPR Deerfield-News.com- reminds our readers the inspection is only a snapshot in time the inspector was at the establishment |
