Dirty In Deerfield-Restaurant Inspections

Deerfield-News.com-Deefield Beach,Fl-First up this week is Brunia’s Caribbean take-out with a total of 9 violations of which 3 were high priority including a stop sale for moldy food. Next up is Deer Creek Country Club had an inspection which they passed,but was the result of a complaint. We all remember Deer Creek Country Club has had some issues with inspections. Fratelli’s Pizza,Pasta and Vino in the Deerfield Mall required a reinspection, they had 8 violations of which 3 were high priority.

J’s kitchen is this weeks big winner with an offical closure from the State of Florida! For receiving the high honor of a forced closure we will move you right to the top!

Name: J’S KITCHEN License Number: NOS1623409
Rank: Non-Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 196 N FEDERAL HWY
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/30/2019 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
6 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
35A-03-4 Basic – Dead roaches on premises. 2 dead roaches inside light shield in dish area. 1 dead roach next to rice cooker at triple sink. 19 dead roaches inside chest freezer next to rice cooker 100+ dead roaches on the floor behind and around of chest freezer next to rice cooker. 1 dead roach inside microwave.
10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment at cookline. Operator removed. **Corrected On-Site**
22-19-4 Basic – Interior of microwave soiled with encrusted food debris and dead roaches. Operator cleaned and sanitized interior of microwave. **Corrected On-Site**
06-04-4 Basic – Potentially hazardous (time/temperature control for safety) chicken thawed at room temperature. Operator placed in refrigerator. **Corrected On-Site**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 2 live flying insects on triple sink.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta 49°F
08A-21-4 High Priority – Raw beef not properly separated from carrots, based upon minimum required cooking temperature in walk-in cooler. Operator separated properly. **Corrected On-Site**
08A-03-5 High Priority – Raw chicken stored over ready-to-eat pasta in white reach-in freezer – not all products commercially packaged. Operator placed chicken on the bottom. **Corrected On-Site**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. 1 live roach on the floor to entry of kitchen. 8 live roaches on the floor behind chest freezer next to rice cooker, across cook line. 1 live roach on the floor under flip top cooler at cook line. 1 live roach on the floor under grill. 1 live roach in microwave.
35A-23-4 High Priority – Roach excrement and/or droppings present fan on chest freezer next to rice cooker.
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to dishes stored in the sink next to triple sink. Operator removed.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink next to triple sink. Operator provided. **Corrected On-Site**
53B-01-5 Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
31B-03-4 Intermediate – No soap provided at handwash sink next to triple sink. Operator provided soap. **Corrected On-Site**
03D-19-4 Intermediate – Potentially hazardous (time/temperature control for safety) chicken 1:35 (91°F-105°F – Cooling); chicken at 2:15 (96°F – Cooling) left at room temperature to cool. Operator stated chicken was cooked around 2hours ago. Cooked placed in freezer for quick chill. **Corrected On-Site**

 

 

Licensee
Name: BRUNIA’S CARIBBEAN TAKE-OUT RESTAURANT License Number: NOS1624312
Rank: Non-Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 286 SW 1 TERR STE 102
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/03/2019 Met Inspection Standards
During This Visit
More information about inspections.
3 2 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
24-05-4 Basic – Clean pots not stored inverted or in a protected manner. In storage room. Pots inverted. **Corrected On-Site**
08B-38-4 Basic – Food stored on floor. Plastic water bottles on floor at front counter. Bottles moved. **Corrected On-Site**
12B-13-4 Basic – Opened employee beverage container in a cold holding unit with food to be served to customers in front counter area.
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Sugar container.
01B-07-4 High Priority – Food with mold-like growth. Sauce and fish at walkin freezer. See stop sale.
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Reach in cooler raw fish over margarine by cookline. Foods moved. Raw shell eggs over Lima beans at walkin cooler. Foods moved. **Corrected On-Site**
41-11-4 High Priority – Toxic substance/chemical stored by or with single-service items. Chafing fuel stored above takeout plastic containers in storage room. Chemicals moved. WD-40 over food storage containers in dishwashing area. Chemicals moved. **Corrected On-Site**
11-07-4 Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big 5. **Corrective Action Taken**
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. Rice and oxtail prepared 5 days ago.
Licensee
Name: DEER CREEK COUNTRY CLUB License Number: SEA1606910
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 2801 DEER CREEK COUNTRY CLUB BLVD
DEERFIELD BEACH, FL 33442
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/20/2019 Met Inspection Standards
During This Visit
More information about inspections.
0 1 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
36-03-4 Basic – Cove molding at floor/wall juncture broken/missing. Throughout the kitchen
14-69-4 Basic – Ice buildup in reach-in freezer. On cook line.
23-09-4 Basic – Soiled reach-in cooler gaskets. On cook line
08B-14-4 Basic – Stored food not covered in walk-in freezer. Food on shelf not covered,
02C-03-4 Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk open more than 24 hours. Cook put correct date.
Licensee
Name: FRATELLI’S PIZZA, PASTA & VINO License Number: SEA1618303
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 3992 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/20/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 1 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
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Bowl in flour and sugar.cook removed bowl. **Corrected On-Site** **Repeat Violation** **Warning**
23-25-4 Basic – Build-up of grease/dust/debris on hood filters. **Warning**
08B-45-4 Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. Two cases on floor, cook removed. **Corrected On-Site** **Repeat Violation** **Warning**
35B-03-4 Basic – Outer openings not protected with self-closing doors. **Repeat Violation** **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. Oppm advised to use three compartment sink until machine is repaired. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. flip top cooler next to reach in freezer: (); 2 lbs French fries (50°F); 12 oz cooked pepper (48°F); 1 lb feta cheese (50°F); 2 lbs sliced ham (47°F); 1 lbs cooked eggplant (48°F); 1lbs dice tomatoes (48°F); .5 lb sliced tomatoes (48°F); 5oz ricotta cheese (50°F) per cook was left in unit overnight. Observed ambient of 50°F. Establishment has other working unit advised not to use unit until repaired. **Repeat Violation** **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. flip top cooler next to reach in freezer: (); 2 lbs French fries (50°F); 12 oz cooked pepper (48°F); 1 lb feta cheese (50°F); 2 lbs sliced ham (47°F); 1 lbs cooked eggplant (48°F); 1lbs dice tomatoes (48°F); .5 lb sliced tomatoes (48°F); 5oz ricotta cheese (50°F) per cook was left in unit overnight. Observed ambient of 50°F. Establishment has other working unit advised not to use unit until repaired. **Warning**
02C-03-4 Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk not labeled, server labeled with correct date. **Corrected On-Site** **Warning**
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