Dirty In Deerfield Restaurant Inspection Reports-Deerfield Beach Wyndham Resort Tops The List-Also Inspections for Tucker Dukes- Whales Rib- Tijuana Taxi And Sal’s Pizzeria

 

Deerfield-News.com-Deerfield Beach, Fl-My favorite Deerfield Beach resort makes this weeks “Dirty in Deerfield”, The Wyndham had a disappointing 20 violations. Five of their violations were high priority 6 intermediate violations and nine basic violations, and they required a follow-up inspection. Wyndham, you can do way better!!!

 

Next up “The Whales Rib” with a nice report, only a couple of violations, good job!

 

Tucker Dukes required a follow-up exam, they had a few issues nothing that serious although a follow-up was required.

 

Tijuana Taxi also required a follow-up inspection they had 13 violations of which 4 were a high priority.

 

Sal’s Pizza on Tenth Street passed their inspection, they had 3 high priority violations and one intermediate violation.

 

 

Licensee
Name: WYNDHAM DEERFIELD BEACH RESORT #00450 License Number: SEA1622556
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 2096 NE 2 ST
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 03/08/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 6 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
14-01-4 Basic – Bowl or other container with no handle used to dispense food. At cheese containers in flip top cooler in side prep area and on spice container on shelving unit above prep sink. Bowls removed. **Warning**
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in kitchen and storage areas. Clean cups and ice buckets stored outside with no over head protection or protection from the elements. Windy outside , debris flying around. Equipment brought inside to clean and sanitize. Corrective Action Taken. **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table , next to food or over/next to clean equipment/utensils. Open Drink in bar area next to salt and pepper containers. Drink discarded. **Corrected On-Site** **Warning**
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone and purse above prep area. Cellphone on top of utensils at bar. Personal items moved. **Corrected On-Site** **Warning**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food, making drinks and handling plated foods. Servers with bracelets and non plain wedding bands. **Warning**
08B-38-4 Basic – Food stored on floor. Shrimp on floor at walkin cooler. Food elevated. **Corrected On-Site** **Warning**
06-04-4 Basic – Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp thawing at room temperature on rack next to walkin cooler. Moved to walkin cooler. **Corrected On-Site** **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Walkin cooler door handles soiled. Broken glass inside mug cooler in bar area. **Warning**
25-27-4 Basic – Straws provided for customer not individually wrapped or in an approved dispenser at bar top. **Warning**
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. Employee removed glasses and touched her hair and face while doing so and then handled clean utensils and drinks without washing hands first. Employee washed hands. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seaweed 46F, fish dip 52F, tomato 49F, shrimp 48-48F, tuna 49F, and oysters at ambient temperature of 56F at flip top cooler in side prep area closest to kitchen entryway. Observed bottom drawer not closing all the way with gap allowing cold air to escape. All foods moved to working cooler to quick chill. Corrective Action Taken. Shrimp 77F on rack near walkin cooler under no temperature control. Placed in walkin cooler to quick chill. **Corrective Action Taken** **Warning**
08A-07-4 High Priority – Raw animal food not properly separated from ready-to-eat food. Raw shrimp stored behind veggies at maketable top at cookline flip top cooler where drippings from shrimp may contaminate veggies when shrimp is being pulled forward. Shrimp moved to rear. **Corrected On-Site** **Warning**
12A-02-4 High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee washed hands. **Warning**
41-08-4 High Priority – Toxic substance/chemical stored by or with clean or in-use utensils. Chemicals stored over clean utensils in equipment storage room. Chemicals moved. **Corrected On-Site** **Warning**
13-06-4 Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Server with nail polish handling plated food.. **Warning**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Employee filling container with water at handwash sink in bar area. Reviewed proper use of handwash sink. **Corrective Action Taken** **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink at bar. Soap provided. **Corrected On-Site** **Warning**
01C-03-4 Intermediate – Oyster tags not marked with last date served. **Warning**
35A-14-4 Intermediate – Pet dog allowed inside food service establishment. Observed pet dog by bar area inside. Dog and owner left. Reviewed with manager service animal requirements. **Corrective Action Taken** **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. Flip top cooler in side prep area closest to kitchen entryway has a bottom drawer that does not close all the way with a gap allowing cold air to escape. **Warning**
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
Complaint Full 03/14/2019 Met Inspection Standards
During This Visit
More information about inspections.
0 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
12B-07-4 Basic – Employee beverage container next to clean equipment/utensils. Drink moved. **Corrected On-Site**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Used to fill sanitizer buckets with water. Reviewed proper use of handwash sink. **Corrected On-Site**
Licensee
Name: TUCKER DUKE’S LUNCHBOX License Number: SEA1623476
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1101 S POWERLINE RD
DEERFIELD BEACH, FL 33442
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 03/09/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
1 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
36-34-5 Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. rice (50°F); pasta (50°F); cooked onions (46°F); egg roll mix (48°F); chickpeas mix (49°F) observe door open when arrived for inspection, establishment was putting away order. Observe employee going in and out of walk in cooler, reviewed with manager food must stay below 41°F at all times. **Repeat Violation**
22-28-4 Intermediate – Interior of reach-in freezer soiled with accumulation of food residue.
03F-10-4 Intermediate – No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form was provided for shell eggs and liquid eggs on cook line. **Corrected On-Site**
Licensee
Name: TIJUANA TAXI CO License Number: SEA1623407
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1015 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/25/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
4 5 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
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink moved. **Corrected On-Site** **Warning**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Expediter wearing bracelets while prepping food. Bracelets removed. **Corrected On-Site** **Warning**
08B-14-4 Basic – Stored food ( Fish) not covered in walk-in freezer. Food covered. **Corrected On-Site** **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over juices in walkin cooler. **Warning**
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** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon 52-56F at white cooler near drive thru window. Melons moved to this cooler from walkin cooler at about 11:00 am. Melon placed in walkin cooler to quick chill. Rice 44F at cooler next to handwash sink at end of cookline. Coils observed frozen. Moved to walkin cooler to quick chill. **Corrective Action Taken** **Warning**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Steaks 87F and chicken 83F at cookline on top of flat grill. Foods reheated to over 165F to maintain at least 135F when hot holding. **Corrected On-Site** **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw beef and raw shrimp over brocolli at glass door cooler near drive thru window. Foods moved and properly stored. **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. Corn from 48-52F at 2:33 to 47-52F at 3:34 Cooling since 11am on make table at cookline flip top cooler. Lid open. Iced down. Chicken wings from 48-53F at 2:53 to 47-53F at 3:34 Cooling since 2:00 in walkin cooler in deep containers. Transfer to shallower containers. **Corrective Action Taken** **Warning**
27-23-4 Intermediate – Hot water at handwash sink does not reach 100 degrees Fahrenheit. Water at Handwash sinks at cookline, drink station near walkin cooler, bar, wait station in dining room outside and employee restrooms between 81-91F. **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in bar and by ice machine outside. Paper towels provided. **Corrected On-Site** **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink. By ice machine outside. Soap provided. **Corrected On-Site** **Warning**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Bottles labeled. **Corrected On-Site** **Warning**
Licensee
Name: SAL’S RESTAURANT & PIZZERIA License Number: SEA1618690
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1125 S MILITARY TRL
DEERFIELD BEACH, FL 33442
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 03/13/2019 Met Inspection Standards
During This Visit
More information about inspections.
3 1 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
08B-56-4 High Priority – Food stored in ice used for drinks. See stop sale. Employee can of soda, employee discarded and cleaned ice machine.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter (60°F), cook has butter on counter, reviewed with manager to use time or store in reach in cooler, cook put in reach in cooler. **Corrective Action Taken**
01B-03-4 High Priority – Stop Sale issued due to adulteration of food product. Ice in ice machine, employees drink stored in machine.
03F-10-4 Intermediate – No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form was provided. **Corrected On-Site** **Repeat Violation**

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