Deeerfield-news.com -DEERFIELD BEACH, FL a so so report for ALL STAR PIZZA CAN DO BETTER, WHALES RIB,so-so CAN DO BETTER,
Licensee
Name: ALLSTAR PIZZA License Number: SEA1618745
Rank: Seating License Expiration Date: 12/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 1315 S MILITARY TRL
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/16/2015 Met Inspection Standards
During This Visit
More information about inspections.
0 1 4
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
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Metal inserts.
16-48-4 Basic – Old food stuck to clean dishware/utensils. **Corrected On-Site**
16-46-4 Basic – Old labels stuck to food containers after cleaning.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Salt and sugar containers in kitchen.
02C-04-4 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups
Licensee
Name: ALLSTAR PIZZA License Number: SEA1618745
Rank: Seating License Expiration Date: 12/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 1315 S MILITARY TRL
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/16/2015 Met Inspection Standards
During This Visit
More information about inspections.
0 1 4
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
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Metal inserts.
16-48-4 Basic – Old food stuck to clean dishware/utensils. **Corrected On-Site**
16-46-4 Basic – Old labels stuck to food containers after cleaning.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Salt and sugar containers in kitchen.
02C-04-4 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups
Licensee
Name: ALLSTAR PIZZA License Number: SEA1618745
Rank: Seating License Expiration Date: 12/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 1315 S MILITARY TRL
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/16/2015 Met Inspection Standards
During This Visit
More information about inspections.
0 1 4
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, “snapshot” of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name: ALLSTAR PIZZA License Number: SEA1618745
Rank: Seating License Expiration Date: 12/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 1315 S MILITARY TRL
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/16/2015 Met Inspection Standards
During This Visit
More information about inspections.
0 1 4
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
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Metal inserts.
16-48-4 Basic – Old food stuck to clean dishware/utensils. **Corrected On-Site**
16-46-4 Basic – Old labels stuck to food containers after cleaning.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Salt and sugar containers in kitchen.
02C-04-4 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups
hich 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
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Metal inserts.
16-48-4 Basic – Old food stuck to clean dishware/utensils. **Corrected On-Site**
16-46-4 Basic – Old labels stuck to food containers after cleaning.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Salt and sugar containers in kitchen.
02C-04-4 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups
Name: WHALES RIB (THE) License Number: SEA1610616
Rank: Seating License Expiration Date: 12/01/2016
Primary Status: Current Secondary Status: Active
Location Address: 2031 NE 2 ST
DEERFIELD BEACH, FL 33441-3816
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/22/2015 Met Inspection Standards
During This Visit
More information about inspections.
3 3 10
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
36-36-4 Basic – Ceiling tile missing. Dry storage area by restrooms and dishwashing area.
12B-12-4 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**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
36-18-4 Basic – Floor tiles cracked, broken or in disrepair. In Dishwashing area.
35B-08-4 Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. Rear prep area near slicer. **Corrected On-Site**
10-08-4 Basic – Ice scoop handle in contact with ice. **Corrected On-Site**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room by restrooms.
16-48-4 Basic – Old food stuck to clean dishware/utensils.
25-27-4 Basic – Straws not individually wrapped or in an approved dispenser at bar top. **Corrected On-Site**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Breadcrumb container in rear prep area. **Corrected On-Site**
12A-07-4 High Priority – Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
12A-10-4 High Priority – Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched face and then failed to wash hands before returning to prep foods. **Corrected On-Site**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing bottle at 3 compartment sink. No sanitizer ion step observed. **Corrected On-Site**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine.
01C-03-4 Intermediate – Clam/oyster tags not marked with last date served. **Repeat Violation**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Used to store containers in rear prep area. **Corrected On-Site**
