Home Food Inspector Reports “Dirty In Deerfield”- Bru’s Room Bad Inspection,Disappointing Report For Bob’s!

“Dirty In Deerfield”- Bru’s Room Bad Inspection,Disappointing Report For Bob’s!

By
Howard Levy
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328
0

Deerfield-News.com-Deerfield Beach,Fl-  Updated-In a recent official State of Forida inspection Bob’s/Amante’s was with a rather disappointing report. with 3 high priority violations,5 intermediate violations and 7 basic violations.One of Deerfield’s oldest and best restaurants come on guys you can do better!

Bru’s Room had an even worse inspection that required reinspection.One would think with the internet and social media and newsblogs like this,some restaurants would go the extra mile for cleanliness at all times.

 

Licensee
Name: BRUS ROOM SPORTS GRILL License Number: SEA1621357
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 123 NE 20 AVE #21
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/17/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 7 1 19
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
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Bowl used to scoop flour. Employee removed. **Corrected On-Site** **Warning**
51-11-4 Basic – Carbon dioxide/helium tanks not adequately secured. CO2 tank in beer storage. **Warning**
21-17-4 Basic – Clean linens stored on floor. In storage room. **Repeat Violation** **Warning**
24-07-4 Basic – Cleaned and sanitized equipment or utensils not properly stored. Paddle on floor in fear prep area, and food storage container food storage. **Warning**
32-12-4 Basic – Covered waste receptacle not provided in women’s bathroom. In unsex bathrooms **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle inside Fagor cooler in pizza prep area. Manager removed. **Corrected On-Site** **Warning**
40-06-4 Basic – Employee personal items stored in or above a food preparation area. Purse on top dish machine. Personal keys and sunglasses on prep table. Employee removed. **Corrected On-Site** **Warning**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Food pans in dish area. **Warning**
14-11-4 Basic – Equipment in poor repair. Fagor cooler lid broken in the interior in the rear prep area. **Warning**
08B-12-4 Basic – Food stored in holding unit not covered. Lemons and limes in the outdoor bar left overnight. **Warning**
10-12-4 Basic – In-use ice scoop stored on soiled surface between uses. Ice scoop stored top of soiled ice machine. Scoop moved. **Corrected On-Site** **Warning**
22-19-4 Basic – Interior of microwave soiled with encrusted food debris. In cook line. **Warning**
16-46-4 Basic – Old labels stuck to food containers after cleaning. Food pan in dish area. **Warning**
29-08-4 Basic – Plumbing system in disrepair. Leak at outdoor bar next to entrance **Warning**
25-05-4 Basic – Single-service articles improperly stored. To go containers and beverage napkins stored on floor. **Repeat Violation** **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. On exterior of Ice buckets. **Warning**
23-09-4 Basic – Soiled reach-in cooler gaskets. Fagor cooler in pizza line. **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Container of flour and sugar in prep table. **Repeat Violation** **Warning**
24-05-4 Basic – pans not stored inverted or in a protected manner in prep area. **Warning**
12A-13-4 High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from water bottle then handled clean utensils without washing hands. Hands washed. **Corrected On-Site** **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Flies at indoor bar and food storage. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Breaded cooked chicken 65-66°F in reach in freezer at end of cook line. Freezer turned off. Chicken out of temperature for longer than 4 hours.Food discarded. See Stop Sale. Pork 52°F and chicken 51°F in Fagor cooler in pizza line. Foods out of temperature for longer than 4 hours. Food discarded. See Stop Sale. French Fries 66°F under prep table in kitchen. Left there overnight. Fries out of temperature for longer than 4 hours.Food discarded. See Stop Sale. **Repeat Violation** **Warning**
03D-05-4 High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Prime rib from 54-55°F to 48-52°F within 1.5 hours. Cooling since 2am, second temperature taken at 11:07am. in walk in cooler. Food discarded. **Warning**
08A-10-4 High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over French Fries in Fagor freezer in cook line. Food moved and properly stored. **Corrected On-Site** **Warning**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Breaded cooked chicken 65-66°F in reach in freezer at end of cook line. Freezer turned off. Chicken out of temperature for longer than 4 hours.Food discarded. Pork 52°F and chicken 51°F in Fagor cooler in pizza line. Foods out of temperature for longer than 4 hours. Food discarded. French Fries 66°F under prep table in kitchen. Left there overnight. Fries out of temperature for longer than 4 hours.Food discarded. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Prime rib from 54-55°F to 48-52°F within 1.5 hours. Cooling since 2am, second temperature taken at 11:07am. in walk in cooler. Food discarded. **Warning**
41-10-4 High Priority – Toxic substance/chemical improperly stored. Spray bottle stored next yo food in prep area,spray bottle stored in food storage, and spray bottle stored next to cleaned utensils. Manager moved all bottles to chemical storage. **Corrected On-Site** **Warning**
22-22-4 Intermediate – Encrusted material on can opener blade. Manager moved to dish washing area to get cleaned. **Corrective Action Taken** **Warning**
New Search

 

Name: BOB’S ITALIAN RESTAURANT INC License Number: SEA1600729
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 2068 NE 2 ST
DEERFIELD BEACH, FL 33441

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/24/2017 Met Inspection Standards
During This Visit
More information about inspections.
 3 5 7
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
24-07-4 Basic – Cleaned and sanitized equipment or utensils not properly stored. Clean plastic containers stored on floor in dishwashing area.
40-06-4 Basic – Employee personal items stored in or above a food preparation area. Cellphone on shelving above prep table. Cellphone moved. **Corrected On-Site**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food/warewashing. Watch worn . Watch removed. **Corrected On-Site**
14-38-4 Basic – Food storage container cracked or broken. Containers discarded. **Corrected On-Site**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers by walkin cooler.
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Dishwashing rack soiled. Flour container soiled. Crate under flour container soiled. Microwave door handle soiled. Gaskets soiled at cookline coolers. Door handle soiled at flip top cooler at cookline in front of stoves.
14-12-4 Basic – Utensils in poor condition. Rusted shelving inside flip top cooler by microwaves in cookline.
03F-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking . Time marked. **Corrected On-Site**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw veal over cooked chicken and raw beef over cheese at flip top cooler in front of stoves at cookline. Foods moved and properly stored. **Corrected On-Site**
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Raw hamburgers over raw fish at cookline flip top cooler in front of stoves. Foods properly stored. **Corrected On-Site**
01C-03-4 Intermediate – Clam tags not marked with last date served.
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta from 46-51 ° F to 49-51° F within 45 minutes cooling in covered plastic container at cookline flip top cooler by microwaves. Containers uncovered. Corrective Action taken. Meat sauce from 52° F to 50°-51° F ambient cooling in walkin cooler in a large plastic covered container. Lid removed. Corrective action taken.
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Employee washed thermometer at 3 compartment sink. Reviewed proper use of handwash sink with Chef. **Corrected On-Site**
53B-14-5 Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
22-07-4 Intermediate – Slicer blade guard soiled with old food debris.

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