Home Food Inspector Reports Dirty In Deerfield Inspector Slams Oceans 234

Dirty In Deerfield Inspector Slams Oceans 234

By
Howard Levy
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522
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oceans 234Mississippi-Sweets-04

Deerfield-News.com-Deerfield Beach ,Fl-How did your favorite Deerfield Beach eatery do on its last State of Florida inspection.

OCEANS 234-234 North Ocean Boulevard,Deerfield Beach

Inspectors from The State Of Florida Slam Oceans 234 with 30 VIOLATIONS.

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/11/2015
Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.		 11 4 15
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 – Air conditioning vent covers had accumulation of mold-like substance. By dish machine area **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. **Corrected On-Site** **Warning**
Basic – Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site** **Warning**
Basic – Employee eating while preparing food. **Corrected On-Site** **Warning**
Basic – Employee personal items stored in or above a food preparation area. Cellphone. **Corrected On-Site** **Warning**
Basic – Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
Basic – Food stored on floor. Container Onions and tomatoes at walkin freezer. **Warning**
Basic – Ice buildup in walk-in freezer. **Warning**
Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At Panko container. **Corrected On-Site** **Warning**
Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop by ice machine. **Corrected On-Site** **Warning**
Basic – No handwashing sign provided at a hand sink used by food employees. At sushi bar and bar. **Repeat Violation** **Warning**
Basic – Objectionable odor in establishment. Men’s restroom. **Warning**
Basic – Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
Basic – Single-service articles not stored inverted or protected from contamination. Takeout boxes at bar. **Corrected On-Site** **Warning**
Basic – Stored food not covered in walk-in cooler. Cheese sauce, onions, gravy at walkin cooler. Cut onions and tomatoes at walkin freezer. **Warning**
High Priority – Employee ate, or drank 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 failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at 52° F in salad prep cooler over night. Over stacked. Discarded. Corrected on site. Cheese filled olives at bar 47° F. Placed in cooler. Corrective action taken **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Ham 49° F, gravy 48° F at cookline cooler held overnight. Discarded. Rice at 54° F at walkin cooler held overnight. Discarded.See stop sale. **Corrected On-Site** **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Tuna salad at 49° F held in cookline cooler overnight. Discarded. **Corrected On-Site** **Warning**
High Priority – Raw animal food stored over ready-to-eat food. Smoked salmon next to and touching cooked ham at walkin cooler. **Corrected On-Site** **Warning**
High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Fresh garlic and oil mixture at walkin cooler marked 12/26. Discarded. **Corrected On-Site** **Warning**
High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic oil dated 12/26 at walkin cooler. Discarded. **Corrected On-Site** **Warning**
High Priority – Small flying insects in bar area. **Warning**
High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. 409 cleaner stored on ice bin at bar. **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 employee health policy and big 5. **Corrected On-Site**
Intermediate – Employee used handwash sink as a dump sink. At bar. **Corrected On-Site** **Warning**
Intermediate – Hot water not provided/shut off at employee handwash sink. At 74° F in sushi bar area. **Warning**
Intermediate – Mussels tag removed from original container prior to container being emptied. **Warning**
Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**

MISSISSIPPI SWEETS BBQ-123-7 NE 20TH AVE DEERFIELD BEACH

Missippi Sweets official State Report below a staple in Boca for years Missippi Sweets opened it’s second restaurant in Deerfield Beach did better.

Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/17/2015  I
Met Inspection Standards
During This Visit		 3 1 5
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 – Bowl or other container with no handle used to dispense food. At sugar container. **Corrected On-Site**
Basic – Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
Basic – Rubber/plastic/vinyl spatula cracked/chipped. **Corrected On-Site**
Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm chlorine in front counter area. **Corrected On-Site**
Basic – Working containers of food removed from original container not identified by common name. Sugar container . **Corrected On-Site**
High Priority – Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands on soiled rag attached to his waist and then engaged in food preparation before changing gloves and washing hands. **Corrected On-Site**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs at 52° F at cookline under no temperature control on shelving under grill. Placed in cooler. Corrective action taken.
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 employee health policy and Big Five. Emailed bulletin. **Corrected On-Site**

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