| Name: |
CHARM CITY BURGER CO |
License Number: |
SEA1600346 |
| Rank: |
Seating |
License Expiration Date: |
12/01/2017 |
| Primary Status: |
Current |
Secondary Status: |
Active |
| Location Address: |
1136 E HILLSBORO BLVD
DEERFIELD BEACH, FL 33441 |
|
|
| Inspection Type |
Inspection Date |
Result |
High Priority Violations |
Intermediate Violations |
Basic Violations |
| Routine – Food |
04/28/2017 |
Met Inspection Standards
During This Visit
More information about inspections.
|
0 |
0 |
0 |
| 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 |
| N/A |
|
No Violations Were Observed |
|
|
| Name: |
TUCKER DUKE’S LUNCHBOX |
License Number: |
SEA1623476 |
| Rank: |
Seating |
License Expiration Date: |
12/01/2017 |
| Primary Status: |
Current |
Secondary Status: |
Active |
| Location Address: |
1101 S POWERLINE RD
DEERFIELD BEACH, FL 33442 |
|
|
| Name: |
TUCKER DUKE’S LUNCHBOX |
License Number: |
SEA1623476 |
| Rank: |
Seating |
License Expiration Date: |
12/01/2017 |
| Primary Status: |
Current |
Secondary Status: |
Active |
| Location Address: |
1101 S POWERLINE RD
DEERFIELD BEACH, FL 33442 |
|
|
| Inspection Type |
Inspection Date |
Result |
High Priority Violations |
Intermediate Violations |
Basic Violations |
| Routine – Food |
04/25/2017 |
Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
|
7 |
8 |
12 |
| 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 |
| 51-11-4 |
|
Basic – Carbon dioxide/helium tanks not adequately secured. CO2 tank found in storage area. **Warning** |
| 08B-46-4 |
|
Basic – Case/container/bag of food stored on floor in dry storage area. Bag with flour stored on dry storage floor **Warning** |
| 08B-44-4 |
|
Basic – Case/container/bag of food stored on floor in kitchen. Bag with onions found on kitchen floor. **Repeat Violation** **Warning** |
| 36-34-5 |
|
Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Warning** |
| 24-05-4 |
|
Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in storage room. **Warning** |
| 13-03-4 |
|
Basic – Employee with no hair restraint while engaging in food preparation. Employee on cook line. **Warning** |
| 36-41-4 |
|
Basic – Fan cover in walk-in cooler has accumulation of dust or debris. **Repeat Violation** **Warning** |
| 33-19-4 |
|
Basic – Garbage on the ground and/or pad around dumpster. **Warning** |
| 33-10-4 |
|
Basic – Inside/outside of dumpster not clean. **Warning** |
| 33-16-4 |
|
Basic – Open dumpster lid. **Warning** |
| 06-05-4 |
|
Basic – Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed 2 packs of ground turkey thawing in standing water at hand wash in kitchen. **Warning** |
| 08B-13-4 |
|
Basic – Stored food not covered in walk-in cooler. Container with bash sauce. **Corrected On-Site** **Warning** |
| 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. Pork (44°F – Cold Holding); turkey (44°F – Cold Holding); chicken (45°F – Cold Holding); pasta (49°°F – Cold Holding) ground beef 45°, cooked rice 49° Operator had told to place ice on the above items. See stop sale on pasta **Corrective Action Taken** **Warning** |
| 12A-07-4 |
|
High Priority – Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Chef touching raw chicken, raw ground beef and raw fish, change his gloves but failed to wash his hands, then pursue to portioned cheese unto sandwich buns. Chef was told to wash his hands. **Corrected On-Site** **Warning** |
| 35A-02-5 |
|
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. **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. Observed cooked rice and pasta in walk in cooler at 49° ; as per operator, both items were cooked from yesterday. See stop sale. **Warning** |
| 08A-01-4 |
|
High Priority – Raw animal food stored over cooked food. Observed raw ground turkey stored over cook ham and cut onions in walk in cooler, operator removed and stored properly. **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 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. Observed cooked rice and pasta in walk in cooler at 49° ; as per operator, both items were cooked from yesterday. **Warning** |
| 29-34-4 |
|
High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside at exit door. **Warning** |
| 22-20-4 |
|
Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning** |
| 31A-02-4 |
|
Intermediate – Handwash sink not accessible for employee use due to being blocked by boxes with napkins. **Warning** |
| 31A-03-4 |
|
Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Container with ground turkey thawing in hand wash sink in kitchen. **Corrected On-Site** **Warning** |
| 22-28-4 |
|
Intermediate – Interior of reach-in freezer soiled with accumulation of food residue. True freezer **Warning** |
| 53A-05-5 |
|
Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning** |
| 03D-16-4 |
|
Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice and pasta covered at 49°F cooling from yesterday. **Warning** |
| 02C-02-4 |
|
Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta and rice in walk in cooler. **Warning** |
| 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. Walk in cooler ambient temperature found at 46°F. **Warning** |
|
|
| Inspection Type |
Inspection Date |
Result |
High Priority Violations |
Intermediate Violations |
Basic Violations |
| Routine – Food |
04/26/2017 |
Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
|
5 |
2 |
2 |
| 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 |
| 36-34-5 |
|
Basic – – From inspection on 2017-04-25: Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, time extended given. **Time Extended** |
| 24-05-4 |
|
Basic – – From inspection on 2017-04-25: Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in storage room. **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, time extended given **Time Extended** |
| 03A-16-4 |
|
High Priority – – From inspection on 2017-04-25: High Priority – All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Pork (44°F – Cold Holding); turkey (44°F – Cold Holding); chicken (45°F – Cold Holding); pasta (49°°F – Cold Holding) ground beef 45°, cooked rice 49° Operator had told to place ice on the above items. See stop sale on pasta **Corrective Action Taken** **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, pork 45° turkey 45° raw chicken 48° cook rice 49° cooked pasta 49°. See stop sale. **Admin Complaint** |
| 35A-02-5 |
|
High Priority – – From inspection on 2017-04-25: High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. **Repeat Violation** **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, time extended given. **Time Extended** |
| 03D-05-4 |
|
High Priority – – From inspection on 2017-04-25: 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. Observed cooked rice and pasta in walk in cooler at 49° ; as per operator, both items were cooked from yesterday. See stop sale. **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, cooked rice and pasta found at 49° **Admin Complaint** |
| 01B-02-4 |
|
High Priority – – From inspection on 2017-04-25: 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 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. Observed cooked rice and pasta in walk in cooler at 49° ; as per operator, both items were cooked from yesterday. **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, cooked rice and pasta in walk in cooler at 49°F. See stop sale. **Admin Complaint** |
| 29-34-4 |
|
High Priority – – From inspection on 2017-04-25: High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside at exit door. **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, time extended given. **Time Extended** |
| 03D-16-4 |
|
Intermediate – – From inspection on 2017-04-25: Intermediate – Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked rice and pasta covered at 49°F cooling from yesterday. **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, cooked rice and pasta at 49° **Admin Complaint** |
| 14-76-5 |
|
Intermediate – – From inspection on 2017-04-25: 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. Walk in cooler ambient temperature found at 46°F. **Warning** – From follow-up inspection on 2017-04-26: At the time of callback inspection, walk in cooler ambient temperature found at 47°F. **Admin Complaint** |
|
|
|
