Home City Of Deerfield Beach More Restaurant Inspections “Dirty In Deerfield”- Cafe Minas- Mamas Pizza- Bakery...

More Restaurant Inspections “Dirty In Deerfield”- Cafe Minas- Mamas Pizza- Bakery 2000

By
Howard Levy
-
223
0

Deerfield-News.com-Deerfield Beach, Fl-Here are some additional Deerfield Beach eateries Health Inspection reports. Cafe Minas heads the list of “Dirty in Deerfield” this week. they have a report with a total of 16 Violations. Mamas Pizza and Pasta on West Hillsboro and Bakery 2000 also make the list with 15 Violations at Mamas Pizza and Pasta of which 6 were High priority Violations and Bakery 2000 had 14 Violations of which 4 were High Priority Violations.

 

 

 

Licensee
Name: CAFE MINAS License Number: SEA1619598
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 1680 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/24/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 3 6 7
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
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open Employee beverages on prep table in kitchen and 2 door cooler at front counter. Owner removed beverages. **Corrected On-Site** **Warning**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Owner preparing food in kitchen not wearing a hair restraint. Owner put on a hat. **Corrected On-Site** **Warning**
08B-38-4 Basic – Food stored on floor. Soda cans stored on floor in back hallway. Owner moved and properly stored. Case of food stored on floor in walk-in cooler. Eggs and dough stored on floor in walk in cooler. Owner moved items to shelves. **Corrected On-Site** **Warning**
36-24-5 Basic – Hole in or other damage to wall in storage area next to back door. **Warning**
10-01-4 Basic – In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handles inside salt and sugar buckets not above food. Owner moved and properly stored. **Corrected On-Site** **Warning**
25-06-4 Basic – Single-service articles not stored inverted or protected from contamination. Plastic container not inverted at on shelves next to hand wash sink in kitchen. Owner inverted containers and properly stored.. **Corrected On-Site** **Warning**
25-02-4 Basic – Unwrapped single-service utensils not presented so that only the handles are touched. Plastic utensils not inverted at self serve station in dining room. Owner inverted and properly stored. **Corrected On-Site** **Warning**
09-01-4 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. Observe cook handling ready to eat fruits with no gloves. Reviewed proper use of gloves with owner and had employees wash hand and wear gloves when preparing ready to eat food items. **Corrected On-Site** **Warning**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Meat pastries and beef empanadas 115-125F in warming unit at front counter. Owner stated food items placed in units less than 4 hours. Advised owner to reheat to 165F, reviewed with owner time as public health or adjust heat on unit. **Corrective Action Taken** **Warning**
08A-07-4 High Priority – Raw animal food not properly separated from ready-to-eat food. 1). Raw chicken and beef stored over ready to eat bread and lettuce in walk in cooler. 2). Raw eggs stored over ready to eat sauces and milk in reach in cooler at cook-line. Owner moved items and properly stored. Unwashed tomatoes stored above ready to eat bread and fruit in walk in cooler. Owner removed items and properly stored. **Corrected On-Site** **Warning**
12A-03-4 Intermediate – Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in triple sink and did not use soap. Reviewed proper hand washing procedures with owner and had employee re-wash hands. **Corrected On-Site** **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Plastic bucket stored in hand wash sink in kitchen. Owner removed bucket. **Corrected On-Site** **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink at front of kitchen by cook line. Owner provided paper towels. **Corrected On-Site** **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink in kitchen by back door. Owner provided soap. **Corrected On-Site** **Warning**
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. Chicken and beef not date marked in walk in cooler. Owner stated prepared 2 days ago. Manager put correct date. Milk in reach in cooler not date marked when opened. Owner date marked food items. **Corrected On-Site** **Warning**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled at front counter. **Warning**

 

 
Licensee
Name: BAKERY 2000 License Number: SEA1621070
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2100 SW 10 ST UNIT-C
DEERFIELD BEACH, FL 33442

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/18/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 4 4 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
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Bowl used to scoop rice and flour, manager removed bowls. **Corrected On-Site** **Repeat Violation** **Warning**
36-73-4 Basic – Floor soiled/has accumulation of debris. Under kitchen equipment and tables in prep area and bread production area. **Warning**
08B-30-4 Basic – Food stored in dry storage area not covered. Flour bags in storage area. **Repeat Violation** **Warning**
08B-38-4 Basic – Food stored on floor. Cases of oranges on floor in front counter. **Warning**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. Provided sign for hand sink in front counter. **Corrected On-Site** **Warning**
16-46-4 Basic – Old labels stuck to food containers after cleaning. Throughout kitchen. **Warning**
03B-02-4 High Priority – Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. pastry with chicken (110°F – Hot Holding); potatoes stuff w beef (127°F – Hot Holding) per manager has been in unit since 12:30pm. Advised to reheat to 165F and reviewed with manager time as public health control. **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. reach in cooler in back storage: ambient of unit 61F (); 55lb shredded mozzarella cheese (68°F – Cold Holding); 3qt heavy cream (61°F – Cold Holding); 1 qt half n half (61°F – Cold Holding); 168oz spreadable cheese (61°F – Cold Holding); 9 bottles whipped cream (ambient 61°F – Cold Holding); 1 gallon milk (64°F – Cold Holding) per manager all food has been in unit overnight. See stop sale. **Warning**
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 chicken over beef and fish, cook moved chicken to bottom shelf. **Corrected On-Site** **Warning**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. reach in cooler in back storage: ambient of unit 61F (); 55lb shredded mozzarella cheese (68°F – Cold Holding); 3qt heavy cream (61°F – Cold Holding); 1 qt half n half (61°F – Cold Holding); 168oz spreadable cheese (61°F – Cold Holding); 9 bottles whipped cream (ambient 61°F – Cold Holding); 1 gallon milk (64°F – Cold Holding) per manager all food has been in unit overnight. **Warning**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Food containers with debri Shelves with debri **Repeat Violation** **Warning**
13-06-4 Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Cook with nail polish preparing empanadas with bare hands,advised to wear gloves. **Corrected On-Site** **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Plates in hand sink in cook line. Cook removed. **Corrected On-Site** **Warning**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Bottle front counter, employee labeled. **Corrected On-Site** **Warning**

 

 

Licensee
Name: MAMA’S PIZZA License Number: SEA1613309
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2249 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442

 

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/17/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
 6 6 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.
Violation Observation
36-14-4 Basic – Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
10-12-4 Basic – In-use ice scoop stored on soiled surface between uses. Ice scoop for ice bin and ice machine both on top of solid surface. Employee washed and put in clean surface. **Corrected On-Site** **Warning**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. Hand sink next to to stove. **Warning**
09-01-4 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. Cook touched pizza when slicing and touched meatball sub when plating. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza station: ambient of unit 65F; 8 oz cooked onions (63°F – Cold Holding made on 7-16-18) per manager was left overnight in unit see stop sale. **Repeat Violation** **Warning**
03F-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Pizza by the slice, per manager pizza was made at 1:00pm. Manager time marked. **Corrected On-Site** **Warning**
08A-03-5 High Priority – Raw animal food stored over or with ready-to-eat food in reach-in freezer – not all products commercially packaged. Raw veal and chicken stored over cheese ravioli. In freezer in back prep area. **Warning**
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 cold held at greater than 41 degrees Fahrenheit. Pizza station: ambient of unit 65F; 8 oz cooked onions (63°F – Cold Holding made on 7-16-18) per manager was left overnight in unit see stop sale. **Warning**
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Chlorine bottle stored next to ketchup, employee removed chlorine bottle. **Corrected On-Site** **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pizza station: ambient of unit 65F; 1:40pm dice ham 63F, 2:20pm dice ham 63F, 1:40pm shredded cheese 58F 2:20pm shredded cheese 58F, 1:40pm pizza sauce 79F, 2:20pm pizza sauce 76F, 1:40pm cut sausage 70F, 2:20pm cut sausage 64F. Per manager food was prepared starting at 11:30 am advised to move all food to another working unit. Cook moved all food to walk in cooler. **Corrective Action Taken** **Warning**
22-28-4 Intermediate – Interior of reach-in cooler soiled with accumulation of food residue, throughout kitchen. Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Soiled reach-in cooler gaskets throughout kitchen. **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink. Hand sink next to dish machine and women restroom. Employee provided. **Corrected On-Site** **Warning**
53B-13-5 Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
14-77-6 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. Observed pizza reach in cooler leaking from the vent inside unit. **Warning**
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. Marinera sauce and lemon chicken soup prepared on 7-15-18 with no date mark in walk in cooler. **Repeat Violation** **Warning**

RELATED ARTICLESMORE FROM AUTHOR