Deerfield-News.com-Deerfield beach,Fl-Sorry to have to report as one of my friends and readers is a loyal customer of LE VAL DE LOIRE. We missed this in our last update they can certainly do better and did on reinspection.
We have two more in Deerfield also that have just been inspected.Le Val De Loire had 28 violations of which 9-were High priority,6-Intermediate violations and 13 basic violations.
Perfect score on reinspection, much better!!!
Latinos restaurant had 9 violations of which 3 were High priority and 6 Basic violations.Juiceberry had a total of 16 violatons 4 High priority violations,4 Intermediate violations and 8 Basic violations.
Juiceberry with 4- High priority violations 4- Intermediate violations and 4-Basic violations
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Licensee
Name:
LE VAL DE LOIRE
License Number:
SEA1610135
Rank:
Seating
License Expiration Date:
12/01/2017
Primary Status:
Delinquent
Secondary Status:
Active
Location Address:
1576 SE 3 CT
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine – Food
11/29/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
9
6
13
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 – Cleaned and sanitized equipment or utensils not properly stored. Observed plates/bowls not inverted on shelf in kitchen and pots and pans stored on the floor.
Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Glasses in food storage area. Glasses moved. **Corrected On-Site**
Basic – Outer openings of establishment cannot be properly sealed when not in operation. Observed by the dish washing area, a large hole under and around a/c unit in the kitchen not sealed and open to outside.
High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dished then handled clean food wrap. **Corrected On-Site** **Repeat Violation**
High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on cookline was 81° and not under temperature control. Butter placed in freezer. **Corrective Action Taken**
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. Observed cooked green beans at 57°-60° and cooked potatoes at 50° at glass door cooler in kitchen. Both beans and potatoes have been cooling since 9pm yesterday. Food discarded.
High Priority – Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw lamb over cooked potatoes. **Corrected On-Site** **Repeat Violation**
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw mussels in reach in cooler. **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 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 green beans at 57°-60° and cooked potatoes at 50° at glass door cooler in kitchen. Both beans and potatoes have been cooling since 9pm yesterday. Food discarded.
Intermediate – Employee washed hands in a sink other than an approved handwash sink, washed hands at 3 compartment sink and spray sink in dishwashing area. Employee washed hands at hand wash sink. **Corrected On-Site**
Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Rice from 46° at 11 am to 49° F at 12:30 cooling in a covered container at the glass door cooler in the cookline area. Rice uncovered and was placed in freezer. **Corrective Action Taken** **Repeat Violation**
Intermediate – Identity of food or food product misrepresented. Menu states that Roast duckling at L’0range is Gluten free but Demi glaze used on duck contains wheat flour as one of the ingredients.
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.
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 – 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. Operator was told to set up and used the 3 compartment sink.
High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 2 live flying insects in bakery area. **Repeat Violation**
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. Observed soup at 46-48°F in reach in cooler. As per operator, soup has been cooling since yesterday.., soup has been found covered in a 8 gallon deep pot. A stop sale issued for time temperature abuse.
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 stored over ready-to-eat food. Raw shelled eggs over soup at glass door cooler in rear prep area. Fish over veggie burger at reach in freezer at cookline. Foods moved and properly stored. **Corrected On-Site**
High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach in freezer on cook line. Raw open package of turkey burger stored over raw tilapia. Foods were moved and properly stored. **Corrected On-Site**
Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken from 47° F at 2:14 to 46-47° F at 3:54 ambient cooling at glass door cooler in cookline area in covered container. Items placed in freezer to quick chill. **Corrective Action Taken**
Intermediate – Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water at handwash sink by front counter was at 93°F, water at handwash sink by cookline was at 95°F. Operator corrected temperature setting to over 100°F **Corrected On-Site**
Intermediate – Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Operator corrected temperature setting to over 100°F **Corrected On-Site**
