Deerfield-News.com-Deerfield Beach Fl,-The following are the most recent State of Florida inspections from DBPR.
The Deerfield Beach Wyndham makes it to “Dirty in Deerfield” on it’s inspection of 6-20-2017.
Umberto’s Pizza had 4 high priority violations but passed their report also below.
Licensee
Name: WYNDHAM DEERFIELD BEACH RESORT #00450 License Number: SEA1622556
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 2096 NE 2 ST
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/20/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 3 6
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
23-15-4 Basic – Accumulation of food debris/soil residue on handwash sink. Hand sink clean. **Corrected On-Site** **Warning**
24-05-4 Basic – Clean plates not stored inverted or in a protected manner on plate carts by dishwashing area. Plates inverted. **Corrected On-Site** **Warning**
14-38-4 Basic – Food storage container lid cracked or broken at flour container by grill. Lid discarded. **Corrected On-Site** **Warning**
25-05-4 Basic – Single-service articles improperly stored. Aluminum foil containers and lids not properly inverted on shelving unit nearest to ladies restroom. Containers inverted. **Corrected On-Site** **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed corn over creamers and cream cheese at walkin cooler. Foods moved and properly stored. **Corrected On-Site** **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Flour Bin by grill. Flour Bin sent to clean to dishwashing area. **Corrective Action Taken** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46-48° F, raw fish 47° F, turkey 48°F, milk 48° F, raw bacon 47°, cream cheese 48° F, butter 48° F, sour cream 48° F, cream cheese ind.packs 48° F, and creamers 48° F all at walkin cooler . Walkin freezer door open. Raw products placed inside freezer. Sour cream , milk, creamers , butter and cream cheese . Second temp within 1 hour raw fish 43° F, raw chicken 43° F. **Corrective Action Taken** **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw shelled eggs over tomatoes at walkin cooler. Foods moved and properly stored. **Corrected On-Site** **Warning**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine cleaned. **Corrected On-Site** **Warning**
11-07-4 Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided Big Five poster. **Corrected On-Site** **Warning**
22-07-4 Intermediate – Unused Slicer blade guard and blade usoiled with old food debris nearest to walkin cooler. Slicer removed from kitchen. **Corrected On-Site** **Warning**
Follow up inspection-PERFECT- The way they should all be.
Name: WYNDHAM DEERFIELD BEACH RESORT #00450 License Number: SEA1622556
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 2096 NE 2 ST
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/21/2017 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
Umbertos Pizza-Passes their most recent inspection on 6-15-2017
Licensee
Name: UMBERTOS PIZZA License Number: SEA1615024
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 233 NE 21 AVE
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/15/2017 Met Inspection Standards
During This Visit
More information about inspections.
4 2 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
40-06-4 Basic – Employee personal items stored in or above a food preparation area. Cell phone and keys store in front food preparation area.
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation.
22-19-4 Basic – Interior of microwave soiled with encrusted food debris. Microwave located on top of slicer machine.
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees in restroom.
12A-28-4 High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron then continued to prep pizza without washing hands first. Employee washed hands. **Corrected On-Site**
12A-20-4 High Priority – Employee washed hands with no soap. Employee washed hands with no soap at prep sink. Employee went from handling chemicals to handling food . Employee washed hands properly. **Corrected On-Site**
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. Cooked chicken 45-47° F cooling overnight at reachin cooler near walkin. Food reheated yesterday evening and has been cooling in a wrapped closed container in the reachin cooler. Chicken discarded.
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. Cooked chicken 45-47° F cooling overnight at reachin cooler near walkin. Food reheated yesterday evening and has been cooling in a wrapped closed container in the reachin cooler. Chicken discarded.
11-07-4 Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big Five and employee health policy requirements. **Corrective Action Taken**
12A-03-4 Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at prep sink. Employee went from handling chemicals to handling food . Employee washed hands. **Corrected On-Site**
