DEERFIELD BEACH-RESTAURANT INSPECTION REPORTS TWO GEORGES AT THE COVE DISAPPOINTS WITH 13 VIOLATIONS

 

Deerfield-News.com-Deerfield Beach, Fl-More recent Deerfield Beach restaurant inspection reports. The Whales Rib at the beach passes. Next up is The Sticky Bun, they had a pretty good inspection even though a follow up as a result of one issue is required. Next inspection is Tijuana Flats who passed they had 5  violations.

This weeks Dirty In Deerfield Beach goes to Two Georges At The Cove with thirteen total violations of which 3 were High Priority.

Licensee
Name: TWO GEORGES AT THE COVE License Number: SEA1609058
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1755 SE 3 CT
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/15/2019 Met Inspection Standards
During This Visit
More information about inspections.
3 3 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
36-32-5 Basic – Ceiling shows damage or is in disrepair. Paint peeling in ceiling above steam table at cookline. Wall in disrepair in outside wait station.
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone on prep table in rear prep area. Phone moved. **Corrected On-Site**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch worn while employee was prepping fish. Watch removed. **Corrected On-Site**
14-11-4 Basic – Equipment in poor repair. Rusted chest freezer lid at side bar. **Repeat Violation**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Door rail at ice machine soiled. Mold like build up observed inside handwash sink in center bar inside. Water pooling 8nside beer cooler in side bar.
29-11-4 Basic – Water leaking from pipe and/or faucet/handle. Leaking pipe at handwash sink in side bar area.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Flour container not labeled in front line area.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked Cheeses 52F and tomatoes 49F at flip top cooler in center of cookline. Food was stocked above rim level of containers at make table top. Food in cooler for less than 1 hour. Over stack removed and placed in walkin cooler to quick chill. **Corrective Action Taken**
03E-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy from 44-59F at 10:01 to 80-82F at 11:12 Reheating since 9:15 on steam table. At current rate of reheating food will not reach 165F within 3 minutes left. Food sent to stove to quick reheat to 165F. **Corrective Action Taken**
08A-07-4 High Priority – Raw animal food not properly separated from ready-to-eat food. Raw scallops stored behind sauce on top of make table at cookline flip top cooler closest to handwash sink at cookline. When pulling raw scallops forward drippings from scallops may contaminate sauce. Scallops moved and stored properly. **Corrected On-Site**
22-05-4 Intermediate – Cutting board(s) stained/soiled. Throughout . **Repeat Violation**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Handwash sink at bar obstructed by pitchers. Pitchers removed. **Corrected On-Site**
31B-06-4 Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap at center bar. Soap provided . **Corrected On-Site*

 

Licensee
Name: WHALES RIB (THE) License Number: SEA1610616
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 2031 NE 2 ST
DEERFIELD BEACH, FL 33441-3816
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/16/2019 Met Inspection Standards
During This Visit
More information about inspections.
2 2 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
14-11-4 Basic – Equipment in poor repair. Rusted shelving inside sandwich prep flip top cooler in cookline area.
12A-04-5 High Priority – Employee ( Dishwasher) handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee washed hands. **Corrected On-Site**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw burgers over tomatoes at small flip top cooler in front of stove in cookline area. Food moved and properly stored. **Corrected On-Site**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine.
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sliced Turkey from 52-54F at 9:43 to 51-52F at 10:15, Cooling since 9:00 am in covered container at 2 door center cooler in rear prep area. Food iced bath. Prepped Shrimp from 43-45F at 9:33 to 41-45F at 10:15, Cooling since 9:15am at small flip top cooler in front of stove at cookline. Shrimp iced bath. **Corrective Action Taken**
Licensee
Name: THE STICKY BUN License Number: SEA1621779
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1619 SE 3 CT
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/29/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
0 0 2
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
32-21-4 Basic – – From initial inspection : Basic – Bathroom doors not self-closing. – From follow-up inspection 2019-01-29: As of January 20, 2019 Not Corrected **Admin Complaint**
38-07-4 Basic – – From initial inspection : Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. – lights in desserts/dry food Storeroom. – From follow-up inspection 2019-01-29: As of January 20, 2019 Not Corrected **Admin Complaint**
Licensee
Name: TIJUANA FLATS #111 License Number: SEA1620368
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 278 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/14/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
0 2 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
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. **Warning**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees in wait station area. **Warning**
25-06-4 Basic – Single-service articles not stored inverted or protected from contamination. Aluminum foil containers in dry storage shelving unit at cookline not properly inverted. Containers inverted,**Corrected On-Site** **Corrected On-Site** **Warning**
53A-01-6 Intermediate – Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **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**

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