Deerfield-News.com-Deerfield Beach,Fl- Antonios which had a rough year in 2016 inspections with a closure,has cleaned up.Bruscos also one of Deerfield Beaches oldest family owned Italain restaurants can do better.
Licensee
Name: ANTONIOS RESTAURANT License Number: SEA1615071
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1636 SE 3 CT
DEERFIELD BEACH, FL 33441-4419
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/19/2017 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
Below are all of the most rescent prior inspections.
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4:16:25 PM 6/11/2017
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Licensee
Name: ANTONIOS RESTAURANT License Number: SEA1615071
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1636 SE 3 CT
DEERFIELD BEACH, FL 33441-4419
Inspection Information (click the Inspection Date for details)
Inspection Detail Inspection Type Inspection Result
05/19/2017 Routine – Food Met Inspection Standards
12/20/2016 Routine – Food Met Inspection Standards
10/17/2016 Routine – Food Follow-up Inspection Required
10/03/2016 Routine – Food Met Inspection Standards
10/01/2016 Routine – Food Follow-up Inspection Required
09/30/2016 Routine – Food Facility Temporarily Closed
04/01/2016 Routine – Food Met Inspection Standards
10/30/2015 Routine – Food Met Inspection Standards
10/15/2015 Routine – Food Follow-up Inspection Required
10/01/2015 Routine – Food Follow-up Inspection Required
09/30/2015 Routine – Food Facility Temporarily Closed
05/18/2015 Routine – Food Met Inspection Standards
05/06/2015 Routine – Food Follow-up Inspection Required
03/03/2015 Routine – Food Follow-up Inspection Required
03/02/2015 Routine – Food Follow-up Inspection Required
11/24/2014 Routine – Food Met Inspection Standards
09/11/2014 Routine – Food Follow-up Inspection Required
Licensee
Name: BRUSCOS ITALIAN REST & PIZZA License Number: SEA1601683
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 1380 S FEDERAL HWY
DEERFIELD BEACH, FL 33441-7249
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 04/26/2017 Met Inspection Standards
During This Visit
More information about inspections.
4 7 9
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-45-4 Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer.
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone over prep cooler. Cellphone removed. **Corrected On-Site**
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. Knife removed. **Corrected On-Site**
38-07-4 Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers under hood suppression system.
05-09-4 Basic – No conspicuously located ambient air temperature thermometer in holding unit. At salad prep cooler.
29-08-4 Basic – Plumbing system in disrepair. Water slow draining at HANDWASH sink in cookline area.
25-06-4 Basic – Single-service articles not stored inverted or protected from contamination. Aluminum foil containers not properly inverted in dry storage shelving by restrooms.
08B-13-4 Basic – Stored food ( peeled onions) not covered in walk-in cooler. Food covered. **Corrected On-Site**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Oil bottle not labeled in prep area. Bottle labeled. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked peppers 46°F cooked sausage 46°F cheese 55°F ham 52°F ,and mozzarella cheese 55°F at pizza prep cooler. Door to cooler not completely shut maintaining foods in front of cooler above 41° F. Door shut. Corrective Action Taken. Pasta 50°F , stuffing 54°F, eggplant 43°F ; lasagna 48°F ,chicken 46°F , and veal 46°F all foods stored at flip top cooler in cookline area. Cooler has an ambient temperature of 50° F. Foods in cooler for 1 hour. Foods moved to other working coolers. Corrective Action Taken. Penne 45-46°°F and over stacked butter 48°F at cookline flip top cooler.. Foods moved to walkin cooler. To quick chill. **Corrective Action Taken**
03B-01-4 High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 113° F and tomato sauce 114° F, tomato sauce 142° F at steam table. Sent to stove to be reheated to maintain 135° F. **Corrective Action Taken**
08A-20-4 High Priority – Raw animal foods not properly separated from each other in holding unit. Raw beef touching raw chicken at freezer in prep area. Foods moved and properly stored. **Corrected On-Site**
41-09-4 High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40 on top of prep cooler. Chemical moved. **Corrected On-Site**
01C-03-4 Intermediate – Clam and mussel tags not marked with last date served.
02C-03-4 Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, deli meats opened 2 days ago. Food date marked. **Corrected On-Site**
22-22-4 Intermediate – Encrusted material on can opener blade. Can opener sent to wash. **Corrective Action Taken**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Red peppers from 45° F to 45° F within 1 hour ambient cooling on top of make table at cookline. At current rate of cooling food will not reach 41° F or below within 4 hours. Pepper placed inside cooler to quick chill. **Corrective Action Taken**
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. Ambient temperature of flip top cooler at cookline at 50° F. All TCS foods removed. **Corrective Action Taken**
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. Lasagna , eggplant and pasta made 2 days ago. Food date marked. **Corrected On-Site** **Repeat Violation**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Degreaser bottle not labeled. Bottle labeled. **Corrected On-Site**
