Deerfield-News.com-Deerfield Beach,Fl-The following was the most recent Florida state inspection of the following Deerfield Beach restaurants
PAPA JOHNS 1420 S Federal Highway NO HIGH PRIORITY VIOLATIONS-GOOD JOB
Routine – Food 01/14/2015
Met Inspection Standards
During This Visit
More information about inspections.
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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
12B-13-4 Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. At walk-in cooler. **Corrected On-Site**
22-05-4 Intermediate – Cutting board(s) stained/soiled. Rear prep area.
05-08-4 Intermediate – No probe thermometer provided to measure temperature of food products.
Latinos Restaurante-1754 West Hillsboro Boulevard
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/29/2015 2 3 7
Met Inspection Standards
During This Visit
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
36-37-4 Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots.
36-43-4 Basic – Dusty ceiling tiles and air conditioning vent covers in kitchen.
08B-38-4 Basic – Food stored on floor in kitchen.
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. Next to dishwashing machine.
08B-54-4 Basic – Uncovered food stored near sink exposed to splash. Bread uncovered at hand wash sink. **Corrected On-Site**
02D-01-4 Basic – Working containers of food removed from original container not identified by common name. Bread crumb, coconut crumbs.
08A-22-4 High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken and beef. **Corrected On-Site**
22-57-4 High Priority – Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Blocked with food food items.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. In kitchen next to reach in cooler. **Corrected On-Site**
03D-19-4 Intermediate – Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cassava found at 100°F in kitchen. Corrective action taken.
