Home Food Inspector Reports Dirty in Deerfield Inspectors Cite Cove Bagel Deli Restaurant’s Last Food Inspection

Dirty in Deerfield Inspectors Cite Cove Bagel Deli Restaurant’s Last Food Inspection

By
Howard Levy
-
329
0

Deerfield-News.com-Deerfield Beach,Fl-The following are the results of the most recent State of Florida Inspection for the following establishments in Deerfield Beach.Today’s post covers restaurants in The Cove Shopping Center. The Cove is located on Hillsboro just west of the Intracoastal Waterway.

cove

TWO GEORGES AT THE COVE MET INSPECTION STANDARDS 3High Priority Violations 8 Basic Violations

Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/05/2014

During This Visit		 3 0 8
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
Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior door on ice machine soiled. Corrected on site. Soap dispenser and paper towel dispenser at cookline soiled. Corrected on site. Side of hood where tongs are stored in rear prep area soiled. Corrected on site. Shelving above prep cooler at end of cookline soiled. Corrected on site. Fire extinguisher at end of cookline soiled. Corrected on site. Gaskets soiled at front line cooler and salad prep cooler. Corrected on site. Exterior of Oasis machine at bar soiled. Corrected on site.
Basic – Equipment in poor repair. Rusted shelving unit at walkin freezer.
Basic – Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. 3 coolers in rear prep area and beer cooler in side bar.
Basic – In-use tongs stored on soiled surface. On side of soiled hood. **Corrected On-Site**
Basic – Old labels stuck to food containers after cleaning. **Corrected On-Site**
Basic – Wall soiled with accumulated black debris in dishwashing area.
Basic – Wall soiled with accumulated food debris.By fryer in rear prep area
Basic – Water leaking from faucet/faucet handle. At 3 compartment sink near walkin freezer.
High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
High Priority – Raw animal food stored over ready-to-eat food. Raw shrimp over sauces at cookline . **Corrected On-Site**
High Priority – Small flying insects in bar area and front line area.
Basic – In-use tongs stored on soiled surface. On side of soiled hood. **Corrected On-Site*

COVE BAGEL DELI INC  DBA- Park Cafe

THIS WEEKS  WORST REPORT DIRTY IN DEERFIELD

With 8 High Priority Violations 4 Intermediate Violations and 6 Basic Violations.

 

1634 SE 3 CT
DEERFIELD BEACH  FL   33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/27/2015
Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.		 8 4 6
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.

Observation
Basic – Covered waste receptacle not provided

in women’s bathroom. **Warning**
Basic – Employee personal items stored with

or above food, clean equipment and utensils.
Basic – Food stored on floor. Corn flakes, grits and

open containers of sauces at cook line.
Basic – Lights in food preparation, food storage or

warewashing area missing the proper shield.

By servers station and hallway area. **Warning**
Basic – Single-service articles not stored inverted or protected from contamination.Takeout container lids not properly inverted in wait station.
**Corrected On-Site** **Warning**
Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
High Priority – Employee failed to wash hands before

putting on new set of gloves to work with food.
High Priority – First aid supplies improperly stored.

Stored by clean utensils in wait station.
High Priority – No proof of parasite destruction

oraquaculture documentation for

cold smoked salmon served raw or undercooked.

Fish must be fully cooked or discarded.

Provided copy of Acme parasite destruction letter

**Corrected On-Site** **Warning**
High Priority – Potentially hazardous food held at greater than 41 degrees Fahrenheit Butter cups at 62° F and

cream cheese at 54° F on ice bath in front counter area.

Added ice to food level . Corrective action taken. **Warning**
High Priority – Potentially hazardoushot food held at less than

135 degreesFahrenheit or above.Sausage at 82° F and potatoes between 120-131°

Fat cook line on top of stove. Foods reheated and placed on top of grill .

**Corrected On-Site** **Warning**
Intermediate – Handwash sink not accessible

No accessible hand wash sink to dishwashing area.

**Warning**
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. **Warning**
Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory.

Provided copy of advisory.

**Corrected On-Site**

***BIONDOS PIZZA-1619 S.E. 3rd Court, Deerfield Beach-

State of Florida documents show an application pending for 606 South Federal Highway for Biondos Pizza,

not sure if it will be another or they are moving.No response from Biondos at time of this post.

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/21/2014
1 5 4
Violations:

Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
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.

observation
Basic – Employee with no hair restraint while engaging in food preparation

Warning**On 10/21/14 observed Joe Biondo

without a hair restraint in the food prep area.
Basic – Lights in food preparation, food storage or  missing the proper shield..**Warning**. On 10/21/14 observed lights by walkin cooler without a shield.
Basic – No handwashing sign provided at a hand sink.

On 10/21/14 hand wash sign not posted at HANDWASH sink
Basic – Wall soiled with accumulated grease. Cookline. **Warning**
High Priority – Toxic substance/chemical stored by or

with single-service items.Glass cleaner by cups front

counter area stored next to cups and plates in front counter area.
Intermediate – No chlorine chemical test kit provided

when using chlorine sanitizer*On 10/21/14  

chlorine test strips were not available.
Intermediate – No paper towels or mechanical

hand drying device provided at handwash sink.‘
Intermediate – Spray bottle containing toxic substance not labeled

.Degreaser bottle.**Warning**. On 10/21/14 degreaser bottle by.

3 compartment sink was observed unlabeled.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression
2 fryers and a grill observed under no hood suppression. **Warning**

 

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