Home Food Inspector Reports Dirty In Deerfield Restaurant Health Inspection Violations-Dunkin Donuts, American Rock and Muddy...

Dirty In Deerfield Restaurant Health Inspection Violations-Dunkin Donuts, American Rock and Muddy Waters!

By
Howard Levy
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331
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Deerfield-News.com-Deerfield Beach,Fl-The following is The State of Florida official report on the most recent inspection.

The following are for Deerfield Beach restaurants and Boca Raton restaurants in our area.This weeks Dirty in Deerfield violation and inspection reports start with Dunkin Donuts and then two popular sports bars both independently owned.

Starting with Dunkin Donuts for sure room for improvement.dunkin

This was only Dunkin out of the five in the city with a current inspection. 4-Intermediate Violations and 5 basic Violations.

Next American Rock located in the Cove.
american-rock-bar-and
Come on guys you can do better over here. 1-High Priority Violation 3- Intermediate Violations and 9 Basic Violations.

Then Muddy Waters to finish out this episode of Dirty in Deerfield.
muddy-wasters

Licensee
Name: DUNKIN DONUTS License Number: SEA1623995
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1305 S MILITARY TRAIL
DEERFIELD BEACH, FL 33442

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 11/30/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 0 4 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
08B-46-4 Basic – – From inspection on 2016-10-01: Basic – Case/container/bag of food stored on floor in dry storage area. Bag with sugar and coffee. **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, cases of coffee stored on dry storage floor. **Admin Complaint**
25-10-4 Basic – – From inspection on 2016-10-01: Basic – Coffee filters not stored in a protected manner to prevent contamination. Found on prep table next to dirty gloves and utensils. **Corrected On-Site** **Repeat Violation** **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, violation not complied. **Admin Complaint**
12B-07-4 Basic – – From inspection on 2016-10-01: Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, violation not complied. **Admin Complaint**
24-08-4 Basic – – From inspection on 2016-10-01: Basic – Equipment and utensils not properly air-dried – wet nesting. Inserts. **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, wet nesting observed. **Admin Complaint**
38-01-4 Basic – – From inspection on 2016-10-01: Basic – Light shield damaged/in disrepair. Light shield missing in prep area. **Repeat Violation** **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, violation not complied. **Admin Complaint**
22-20-4 Intermediate – – From inspection on 2016-10-01: Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, mold like substance buildup in ice machine. **Admin Complaint**
31A-13-4 Intermediate – – From inspection on 2016-10-01: Intermediate – Employee used handwash sink as a dump sink. Waste ice dump in hand wash sink in service area. **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, violation not complied. **Admin Complaint**
53A-01-5 Intermediate – – From inspection on 2016-10-01: Intermediate – Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, no certified food manager present, no food manager certificate present. **Admin Complaint**
53B-01-5 Intermediate – – From inspection on 2016-10-01: Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning** – From follow-up inspection on 2016-11-30: At the time of callback inspection, no proof of employees certificate presented. **Admin Complaint**
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.
over onion rings at upstairs chest freezer. Foods moved and properly stored. **Corrected On-Site**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area. Paper towels discarded. **Corrected On-Site**
35A-15-4 Intermediate – Wild bird present inside establishment behind the stage area.
Licensee

 
lations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-32-5 Basic – Ceiling/ceiling tile shows damage or is in disrepair in dry storage room. Missing ceiling tile by dishwashing area.
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone on top of prep table. Cellphone removed. **Corrected On-Site**
14-11-4 Basic – Equipment in poor repair. Rusted exterior of chest freezer upstairs.
08B-12-4 Basic – Food stored in holding unit not covered. Celery and carrot sticks uncovered at walkin cooler. Chicken uncovered at chest freezer upstairs. Foods covered. **Corrected On-Site**
08B-38-4 Basic – Food stored on floor. Broccoli on floor at walkin cooler. Food elevated. **Corrected On-Site**
10-18-4 Basic – In-use utensils stored in sanitizer between uses. Utensils removed from sanitizer water bucket. **Corrected On-Site**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near ice machine in rear prep area.
29-08-4 Basic – Plumbing system in disrepair. Pipe for handwash sink in dishwashing area not going into a drain.
25-05-4 Basic – Single-service articles improperly stored. Takeout containers on the floor in dry storage room upstairs.
08A-01-4 High Priority – Raw animal food stored over cooked food. Raw salmon over onion rings at upstairs chest freezer. Foods moved and properly stored. **Corrected On-Site**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area. Paper towels discarded. **Corrected On-Site**
35A-15-4 Intermediate – Wild bird present inside establishment behind the stage area.

Next up Muddy Waters on West Hillsboro .Also they can do better here.. 3-High Priority Violations 2-Indermediate Violations 3-Basic Violations.

Licensee
Name: MUDDY WATERS RESTAURANT License Number: SEA1614394
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 2237 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442-1106

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/01/2016 Met Inspection Standards
During This Visit
More information about inspections.
 3 2 3
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. Inserts
23-08-4 Basic – Soda gun holster with accumulated slime/debris. In bar. **Corrected On-Site**
14-17-4 Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Produce cooler.
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. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44°in cookline cooler, operator place ice on chicken. **Corrective Action Taken**
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook touch his face with his glove. **Corrected On-Site**
22-01-4 Intermediate – Soda gun soiled. In bar. **Corrected On-Site**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Degreaser in kitchen,. **Corrected On-Site**

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