Deerfield-News.com-Deerfield Beach, Fl-One we seemed to have missed certainly was worthy of “Dirty in Deerfield” was BT’s…with a staggering 22 violations Deerfield Beach tourists and residents deserve better.
Licensee
Name: BT’S OCEANFRONT License Number: SEA1613017
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 950 OCEAN DR
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/17/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
10 3 9
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
23-04-4 Basic – Build-up of mold-like substance on nonfood-contact surface. On handwash sink in bar area.
21-05-4 Basic – Cloth used as a food-contact surface. Lettuce covered with torn cloth at walkin cooler. Cloth removed. **Corrected On-Site** **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. **Corrected On-Site** **Warning**
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored next to water bottles in dry storage room. **Warning**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while portioning dressings. Bracelet removed. **Corrected On-Site** **Warning**
08B-12-4 Basic – Food stored in holding unit not covered. Cakes not covered at 3 door True refrigerator near cookline area. Food covered. **Corrected On-Site** **Warning**
08B-39-4 Basic – Raw fruits/vegetables not washed prior to preparation. Melons not washed prior to cutting them. Melons sent to be washed. Tomatoes cored prior to washing them at cookline. Tomatoes washed. **Corrected On-Site** **Warning**
25-05-4 Basic – Single-service articles improperly stored. Lids on floor in dry storage area shelving. Takeout containers not properly inverted in dry storage area shelving. Single service items properly stored. **Corrected On-Site** **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut lettuce at walkin cooler. Foods moved and properly stored. **Corrected On-Site** **Warning**
01B-01-4 High Priority – Dented/rusted cans present. See stop sale. 1 can of sauerkraut ( 6 lbs) 2 cans of piquant peppers (6lbs) **Warning**
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. At 0 ppm chlorine. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Over stacked Guacamole w/ tomatoes 47F, salsa 49F, and butter 56F in frontline area cooler on top of prep table. Foods have been in cooler since 5 am in the morning. Temperatures taken at 10:30 am. Foods not maintaining 41F or below for longer than 4 hours. See Stop Sale. Cheeses 44-45F at cookline cold holding drawers. Placed in freezer to quick chill. Corrective Action Taken. **Warning**
03D-04-4 High Priority – Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Chicken wings 45-49F Cooling overnight in plastic covered container inside cold holding drawers in cookline area. See Stop Sale. Food discarded. Penne pasta 44-45F at 10:13 Cooling overnight in plastic covered container, baked potatoes 45-46F at 10:13 Cooling overnight in plastic covered container, rice 44-45F at 10:17 Cooling overnight in plastic covered container, and fingerling potatoes 44F at 10:18 Cooling overnight in plastic covered container. All foods cooling inside walkin cooler. See Stop Sale. Food discarded. **Warning**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Potatoes 117-131F at Hot Holding cabinet in rear prep area. Potatoes in cabinet for less than 2 hours. Food time marked. **Corrective Action Taken** **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 . Cheese, sausage, eggs, onions, peppers and other TCS items marked as being used on time as a public health control do not have time marking documented in omelet station and buffet. Foods time marked. **Corrected On-Site** **Warning**
03D-06-4 High Priority – Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not ambient cooked to 41F or below within 4 hours. Pico 44F at 11:13 Cooling since 5pm yesterday, and premade Cuban sandwiches 44-45F at 11:13 Cooling since 5pm yesterday at walkin cooler. Foods have not been pulled, prepped or portion since yesterday. In cooler over night. See Stop Sale. **Warning**
08B-01-4 High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Eggs , tomatoes, cheese, onions, peppers and mushrooms in omelet station not protected in front counter area. Apples under not protected in buffet area cold table. **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. Over stacked Guacamole w/ tomatoes 47F, salsa 49F, and butter 56F in frontline area cooler on top of prep table. Foods have been in cooler since 5 am in the morning. Temperatures taken at 10:30 am. Foods not maintaining 41F or below for longer than 4 hours. Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Chicken wings 45-49F Cooling overnight in plastic covered container inside cold holding drawers in cookline area. Food discarded. Penne pasta 44-45F at 10:13 Cooling overnight in plastic covered container, baked potatoes 45-46F at 10:13 Cooling overnight in plastic covered container, rice 44-45F at 10:17 Cooling overnight in plastic covered container, and fingerling potatoes 44F at 10:18 Cooling overnight in plastic covered container. All foods cooling inside walkin cooler. Food discarded. Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not ambient cooked to 41F or below within 4 hours. Pico 44F at 11:13 Cooling since 5pm yesterday, and premade Cuban sandwiches 44-45F at 11:13 Cooling since 5pm yesterday at walkin cooler. Foods have not been pulled, prepped or portion since yesterday. In cooler over night. **Warning**
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Sternos next to pepper by prep sink in rear prep area. Dawn detergent spray next to clean utensils in front line area. Chemicals moved and properly stored. **Corrected On-Site** **Warning**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine cleaned. **Corrected On-Site** **Warning**
31A-13-4 Intermediate – Employee used handwash sink as a dump sink in omelet station. Reviewed proper use of handwash sink. **Corrective Action Taken** **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut Melon from 51-54F at 10:13 to 48-50F at 11:19 Ambient Cooling since 9:24am in plastic covered container, ground sausage from 44F at 10:19 to 44F at 11:21 Ambient Cooling since 9am in plastic covered container , mozzarella from 44F at 10:20 to 44F at 10:21 Cooling since 9 am in tightly wrapped plastic , and ribs from 44F at 10:22 to 44-45F Ambient Cooling since 9:30 on speed rack. All foods cooling inside walkin cooler. Moved to freezer to quick chill. **Corrective Action Taken** **Warning**
48-01-5 No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
This week Deerfield Beach had more restaurant inspections we will start with Blue Ocean Poke, who passed. Brusco’s Italian Restaurant and Pizzeria also did well on their recent inspection.
Licensee
Name: BLUE OCEAN POKE License Number: SEA1624747
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 250 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Food-Licensing Inspection 02/27/2019 Met Inspection Standards
During This Visit
More information about inspections.
1 2 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
35B-01-4 Basic – Exterior door has a gap at the threshold that opens to the outside.
51-13-4 Basic – No Heimlich maneuver/choking sign posted. Emailed poster. **Corrected On-Site**
41-11-4 High Priority – Toxic substance/chemical stored by or with single-service items. Chemical bottles next to clean plastic bowls near register. Chemicals moved. **Corrected On-Site**
16-35-4 Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
02B-02-4 Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For salmon served raw. Provided copy. Copy posted. **Corrected On-Site**
Licensee
Name: BRUSCOS ITALIAN REST & PIZZA License Number: SEA1601683
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1380 S FEDERAL HWY
DEERFIELD BEACH, FL 33441-7249
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/20/2019 Met Inspection Standards
During This Visit
More information about inspections.
0 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
14-05-4 Basic – Cardboard used to line food-contact shelves. – in kitchen on cook line shelving.
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. – in kitchen – storing utensils.
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. In WALK IN COOLER, – bolegnese Sauce, Ossining buco, Cooked pasts, Cooked Italian sausage,
