Deerfield-News.com-Deerfield Beach,Fl-After 3 recent inspections of which the first forced State of Florida inspectors to close the cafe,we are posting the reports below.
Important to note that while the city does not operate this CAFE they own it and determine who does run it.The City of Deerfield Beach has their attorneys put the owners of the cafe on notice they must comply or it is a violation of their lease.The cities assistant attorney put the owners on notice of potential termination of their lease for non-compliance.Official State of Florida reports below.
| Name: |
DEERFIELD BEACH CAFE |
License Number: |
SEA1623252 |
| Rank: |
Seating |
License Expiration Date: |
12/01/2018 |
| Primary Status: |
Current |
Secondary Status: |
Active |
| Location Address: |
202 NE 21 AVE
DEERFIELD BEACH, FL 33441 |
|
|
| Inspection Type |
Inspection Date |
Result |
High Priority Violations |
Intermediate Violations |
Basic Violations |
| Routine – Food |
11/13/2017 |
Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
|
4 |
4 |
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 |
| 08B-45-4 |
|
Basic – Case/container/bag of food stored on floor in walk-in cooler. Potatoes on floor at walkin cooler. Food elevated. **Corrected On-Site** |
| 35A-03-4 |
|
Basic – Dead roaches on premises. 1 dead roach under handwash sink in cookline area and 1 dead roach under prep table in rear prep area. |
| 13-07-4 |
|
Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets worn. |
| 29-49-5 |
|
Basic – Observed standing water in bottom of reach-in cooler at Edesa cooler in cookline area. |
| 12A-25-4 |
|
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. Server scratched chest then handled and filled pot of coffee without washing hands first. Hostess touched face then made shakes without washing hands first. Employees washed hands. **Corrected On-Site** |
| 03A-02-4 |
|
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spinach 49° F, cheese American 61° F, white cheese 60° F, tomatoes 62° F, salsa 61° F, sausage 61° F, chicken , ham 56° F, chicken 60° F, and liquid egg 48° F at flip top cooler next to grill. Cooler with ambient temperature of 50° F, coils frozen. Food moved to working cooler to quick chill. Foods in cooler for less than 4 hours. Corrective Action Taken. Overstacked Tomatoes 52° F, cheese 53° F, and sauce 54° F at flip top cooler at end of cookline. FOD observed being stored above rim level of container in make table top. Overstack of foods removed and placed inside of cooler **Corrective Action Taken** |
| 08A-17-5 |
|
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer – all products not commercially packaged. Raw beef over raw fish . Foods moved and properly stored. **Corrected On-Site** |
| 35A-05-4 |
|
High Priority – Roach activity present as evidenced by live roaches found. Observed approximately 62 live roaches in rear prep area by prep sink table and reachin freezer and 12 live roaches by prep cooler at end of cookline. |
| 05-05-4 |
|
Intermediate – Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit at Edesa cooler in cookline area. |
| 13-06-4 |
|
Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers observed with nail polish. |
| 03D-15-4 |
|
Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes from 79-85° F to 78-79° F at 11:02 Cooling in large deep covered container at walkin cooler. Ice added to quickly bring down potatoes to 70° F. Reviewed proper cooling parameters and methods. **Corrective Action Taken** |
| 31A-02-4 |
|
Intermediate – Handwash sink not accessible for employee use due to being blocked by plastic container in dishwashing area. Handwash sink used to refill coffee pot with water. Reviewed proper use of handwash sink. Obstructions removed. **Corrected On-Site** |
|
|
Follow-Up*-
| Name: |
DEERFIELD BEACH CAFE |
License Number: |
SEA1623252 |
| Rank: |
Seating |
License Expiration Date: |
12/01/2018 |
| Primary Status: |
Current |
Secondary Status: |
Active |
| Location Address: |
202 NE 21 AVE
DEERFIELD BEACH, FL 33441 |
|
|
Last Inspection note again the nail polish violation
f
| Name: |
DEERFIELD BEACH CAFE |
License Number: |
SEA1623252 |
| Rank: |
Seating |
License Expiration Date: |
12/01/2018 |
| Primary Status: |
Current |
Secondary Status: |
Active |
| Location Address: |
202 NE 21 AVE
DEERFIELD BEACH, FL 33441 |
|
|
| Inspection Type |
Inspection Date |
Result |
High Priority Violations |
Intermediate Violations |
Basic Violations |
| Routine – Food |
11/30/2017 |
Met Inspection Standards
During This Visit
More information about inspections.
|
4 |
1 |
1 |
| 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 |
| 40-07-4 |
|
Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purses and cellphone stored in food storage shelving. Personal items moved. **Corrected On-Site** |
| 22-41-4 |
|
High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site** |
| 08A-01-4 |
|
High Priority – Raw animal food stored over cooked food. Ham over raw fish at walkin cooler. Foods moved and properly stored. **Corrected On-Site** |
| 08A-22-4 |
|
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw steak stored behind raw fish on cold holding drawer at cookline, where cross contamination may occur when steak is being pulled forward and drippings may fall on fish. Foods moved and properly stored. **Corrected On-Site** **Repeat Violation** |
| 41-02-4 |
|
High Priority – Toxic substance/chemical stored by or with food. Quat tablets stored next to hot sauce at cookline. Chemical moved and properly stored. **Corrected On-Site** |
| 13-06-4 |
|
Intermediate – Employee (Server) with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee wore gloves. **Corrected On-Site** **Repeat Violation** |
|
|
| Inspection Type |
Inspection Date |
Result |
High Priority Violations |
Intermediate Violations |
Basic Violations |
| Routine – Food |
11/14/2017 |
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 |
|
|
