Deerfield-News.com-Deerfield Beach,Fl-This week we have found even more recent Deerfield Beach restaurant inspection reports on some popular Deerfield eateries..
Cafe Med by Bice -with a total of 14 violations but passes inspection.
Chanson At Royal Blues-needed reinspection-with .a total of 14 violations.
Charlies Fish Fry did better with only 6 violations of which 1 was high priority and one intermediate and 4 basic violations.
Charm City Passes with 9 total violations 1 high priority violation and 4 intermediate violations and 4 basic 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.
Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both mens and ladies restrooms not self closing. **Repeat Violation**
Basic – Bowl or other container with no handle used to dispense food. Observed soufflandeacute; cups used to dispense for ice cream toppings. Cups removed. **Corrected On-Site** **Repeat Violation**
High Priority – Toxic substance/chemical improperly stored. Observed glass cleaner stored near take out containers. Bottle moved . **Corrected On-Site** **Repeat Violation**
Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink in storage area. Towels provided. **Corrected On-Site**
Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided advisory and manager posted it. **Corrected On-Site**
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.
High Priority – Raw animal food not properly separated from ready-to-eat food. Raw burgers touching cabbage at walkin cooler. Foods moved and properly stored. Raw steak over fries at Traulsen freezer in cookline area. Foods moved and properly stored.**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
Intermediate – Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Chute cleaned. **Corrected On-Site**
ame:
CHANSON AT ROYAL BLUES
License Number:
SEA1623540
Rank:
Seating
License Expiration Date:
12/01/2018
Primary Status:
Current
Secondary Status:
Active
Location Address:
45 NE 21 AVE
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine – Food
11/06/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
4
3
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.
Basic – Cloth used as a food-contact surface. Observed cloth used to cover spinach and mushrooms in walk in cooler. Observed cloth covering salad in cooler in prep area. **Warning**
Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light shield at cookline. **Warning**
High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside back door and then returned to prepping veggies without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher touch hair then handled clean equipment. Observed waitresses touching face and hair then handling plated food without washing hands first. Employees washed hands.**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Warning**
High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes and handling them with bare hands. Employee put on gloves. **Repeat Violation** **Warning**
High Priority – Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper, Grouper served raw on tartare with no parasite destruction paperwork. **Warning**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 56° F, cream cheese 62° F and eggs 57° F at True flip top cooler in front counter area. All foods double panned. Moved foods to inside of cooler. **Corrected On-Site** **Warning**
High Priority – Toxic substance/chemical stored by or with clean or in-use utensils. Chemicall cleaning solution bottles stored above clean utensils in dishwashing area. Bottles moved. **Corrected On-Site** **Warning**
Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Observed tray with produce on handwash sink in prep area. Tray removed. **Corrected On-Site** **Warning**
Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser not working in prep area. Operator fixed the dispenser. **Corrected On-Site** **Repeat Violation** **Warning**
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.
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 41-52° F, tomatoes 52-54° F, and salmon 54-58° F all at flip top cooler in cookline in double pans. Stored in cooler overnight not maintaining 41° F or below for longer than 4 hours. See Stop Sale.
High Priority – Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage 123-131° F and fries 129-132° F at steam table. Heat setting increased. **Corrective Action Taken** **Repeat Violation**
High Priority – Raw animal food stored over ready-to-eat food. Raw beef over mushrooms at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
High Priority – Raw animal foods not properly separated from each other in holding unit. Raw beef over raw shrimp at walkin cooler. Foods moved and properly stored. **Corrected On-Site**
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. Ham 41-52° F, tomatoes 52-54° F, and salmon 54-58° F all at flip top cooler in cookline in double pans. Stored in cooler overnight not maintaining 41° F or below for longer than 4 hours.
High Priority – Toxic substance/chemical stored by or with food. Glass cleaner stored by bread crumbs in side prep area. Chemical moved. **Corrected On-Site**
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. Milk opened two days ago not date marked. Milk date marked. **Corrected On-Site**
Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Scrub pads in handwash sink in prep area and utensils inside handwash sink in cookline. Obstructions removed. **Corrected On-Site**
Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing made with raw shelled eggs used for salads and no asterisk on menu refers customers to consumer advisory. Operator added asterisks to all menus referring to consumer advisory. **Corrected On-Site** **Repeat Violation**
