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.
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.
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.
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.
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**
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**
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**
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**
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**
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**
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**
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**
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**
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area. Paper towels discarded. **Corrected On-Site**
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**
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**
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.
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**
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area. Paper towels discarded. **Corrected On-Site**
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.
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**
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**
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**
