Deerfield-News.com-Deerfield Beach Fl,-This post for Dirty in Deerfield is dedicated to this week’s loser from a January 2017 inspection that the press stumbled upon yesterday for Mar A Lago.
Below is the State of Florida official inspection report.
| Name: |
THE MAR-A-LAGO CLUB |
License Number: |
SEA6019448 |
| Rank: |
Seating |
License Expiration Date: |
12/01/2017 |
| Primary Status: |
Current |
Secondary Status: |
Active |
| Location Address: |
1100 S OCEAN BLVD
PALM BEACH, FL 33480 |
|
|
| Inspection Type |
Inspection Date |
Result |
High Priority Violations |
Intermediate Violations |
Basic Violations |
| Routine – Food |
01/26/2017 |
Met Inspection Standards
During This Visit
More information about inspections.
|
3 |
3 |
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 |
| 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** |
| 08B-53-4 |
|
Basic – Ice making machine located outside. |
| 31B-04-4 |
|
Basic – No handwashing sign provided at a hand sink used by food employees.restroom and bar **Corrected On-Site** |
| 14-17-4 |
|
Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. |
| 03A-15-4 |
|
High Priority – All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.one door cooler on cook line shrimp (49°F – Cold Holding); burger (49°F – Cold Holding); turkey (50°F – Cold Holding); octopus (50°F – Cold Holding), hotdog 49°, chef moved items to walk in cooler **Corrective Action Taken** |
| 03A-16-4 |
|
High Priority – All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Poultry (49°F – Cold Holding); duck (50°F – Cold Holding); rice (50°F – Cold Holding); Beef (50°F – Cold Holding); ham (57°F – Cold Holding), chef call technicians to lower setting. technician said it was on defrost and has corrected the problem **Corrected On-Site** |
| 01D-01-4 |
|
High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site** |
| 27-16-4 |
|
Intermediate – Hot water not provided/shut off at employee handwash sink. In front of kitchen and kitchen not at 100°, technicians corrected problem **Corrected On-Site** |
| 14-77-5 |
|
Intermediate – Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. one door cooler on cook line shrimp (49°F – Cold Holding); burger (49°F – Cold Holding); turkey (50°F – Cold Holding); octopus (50°F – Cold Holding), hotdog 49°, chef moved items to walk in cooler **Corrective Action Taken** |
| 14-76-5 |
|
Intermediate – Walk-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Poultry (49°F – Cold Holding); duck (50°F – Cold Holding); rice (50°F – Cold Holding); Beef (50°F – Cold Holding); ham (57°F – Cold Holding), technicians said it was on defrost and set a different defrost cycle. **Corrective Action Taken** |
| 48-01-5 |
|
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Technical team said the boiler was exempt |
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