Deerfield-News.com-Deerfield Beach, Fl-First up with a so so report containing ten violations is Cafe Med by Bice located at the Wyndham Hotel on the beach. Next up China Ichiban Buffet on Federal Highway required a follow-up exam they also can use improvement. China Moon on Military Trail had a total of nine violations of which three were a high priority. El Portal restaurant on West Hillsboro passed their recent inspection with eight violations of which three were high priority.
Also with a can-do, better is Fratelli’s on West Hillsboro Boulevard in The Deerfield Mall a pass but with ten violations of which six were a high priority.
Licensee
Name: CAFE MED BY BICE License Number: SEA1622990
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 09/27/2019 Met Inspection Standards
During This Visit
More information about inspections.
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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
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. At cookline.
16-46-4 Basic – Old labels stuck to food containers after cleaning. In dishwashing area and on cooked pasta containers.
22-49-4 High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm. Establishment should use 3 compartment sink until dish machine is sanitizing properly. Tested second time at 50ppm **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fliptop cooler at cookline- smoked salmon (50°F – Cold holding); Canadian bacon (49°F – cold holding ); cut melon (46°F – Cold Holding) Ambient air temperature 48°F. Foods in cooler less than 4 hours. Operator moved food to walk-in cooler. 8 drawer Traulsen cooler near cookline – pasta (48°F – Cold holding) ambient air temperature 55°F. Food in cooler less than 4 hours. Operator moved to walk-in cooler to quick chill. Operator called technician for coolers. **Corrective Action Taken** **Corrective Action Taken**
01B-03-4 High Priority – Stop Sale issued due to adulteration of food product. No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Clams in Traulsen 8 door cooler near cookline. Cook could not determine date arrived.
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can. At cookline. Operator moved. **Corrected On-Site**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in sink at bar.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At cookline. **Repeat Violation**
Name: CHINA ICHIBAN BUFFET License Number: SEA1624375
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 800 S FEDERAL HWY
DEERFIELD BEACH, FL 33341
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 09/26/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 4 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. Inside container of raw chicken in reach-in cooler in rear prep. Operator removed. **Corrected On-Site** **Warning**
01C-06-4 Basic – Clams/mussels/oysters removed from original container for long-term storage. Oysters in walk-in freezer no tag. Operator put the appropriate tag with the box in the freezer. **Corrected On-Site** **Warning**
23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Exterior of glass door reach-in coolers in prep area. **Warning**
08B-14-4 Basic – Stored food not covered in walk-in freezer. Shrimp, oysters, and breaded chicken on speed rack. **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. Operator added time mark for sushi counter and cold buffet. **Corrected On-Site** **Warning**
08A-21-4 High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. Operator moved and stored properly. **Corrected On-Site** **Repeat Violation** **Warning**
01C-03-4 Intermediate – Clam/mussel/oyster tags not marked with last date served. Some tags missing date. Operator added date. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink. At sushi station. Operator provided soap. **Corrected On-Site** **Warning**
02A-01-4 Intermediate – Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted advisory. **Corrected On-Site** **Warning**
22-16-4 Intermediate – Reach-in cooler shelves soiled with food debris. Glass door reach-in coolers throughout kitchen. **Warning*
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Licensee
Name: CHINA MOON License Number: SEA1619480
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1311 S MILITARY TRL
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 09/18/2019 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
14-01-4 Basic – Bowl with no handle used to scoop flour in dry storage area.
23-06-4 Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris outside of food container in dry storage area. Gaskets with slimy/mold-like build-up. Build-up of grease/dust/debris on hood filters.
16-13-4 Basic – Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee was washing dishes in a not set up three compartment sink. Reviewed with employee the proper way to set up three compartment sink. **Corrected On-Site**
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 handle in sugar container.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice held at 70°-72° sitting on the counter per Cook rice was sitting there for two hours. Employee moved rice to walk in cooler. egg roll (69-79°F ) the container was overfilled. Asked per operator they were sitting in the counter. Employee put it back to walk in cooler. **Corrective Action Taken** **Repeat Violation**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Broccoli on prep table 88°. Per employee was pre made for lunch rush, Employee reheated to 175°. **Corrected On-Site**
08A-09-4 High Priority – Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cooked chicken.
12A-03-4 Intermediate – Employee washed hands in three compartment sink other than an approved handwash sink.
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. Food was not properly marked throughout establishment
Licensee
Name: EL PORTAL RESTAURANTE License Number: SEA1622879
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 3438 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 09/25/2019 Met Inspection Standards
During This Visit
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. The scoop was upside down in flour by storage area.
16-55-4 Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwashing machine 0ppm chlorine. Operator set up three compartment sink at 100ppm chlorine. **Corrective Action Taken**
10-07-4 Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two spoons stored in standing water. Water temperature was 80F.
29-20-5 Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining at handwashing sink close to the manager’s office.
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. yuca (48°F – Cold Holding); raw chicken (44°F – Cold Holding); crepes (57°F – Cold Holding); chicharrones (48°F – Cold Holding); raw beef (47°F). Ambient temperature of the unit was 45°. Operator removed all product of the flit flap reach in cooler unit to the walk in cooler. Food was less than four hours at this unit. **Corrective Action Taken**
02C-01-4 High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Salsa marked 09/17/19. Operator discarded. **Corrective Action Taken**
01B-24-4 High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa criolla marked 09/17/19 at walk in cooler.
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by a chair. Operator removed it. **Corrected On-Site**
icensee
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 09/26/2019 Met Inspection Standards
During This Visit
More information about inspections.
6 3 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
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Cook started wearing a hairnet. **Corrective Action Taken**
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 touch his hair wearing gloves, and started prepping food with the same gloves without handwashing first. Employee washed his hands and changed gloves. **Corrective Action Taken**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. sliced mozzarella cheese (51°F); cherry tomatoes (51°F); both items left overnight in unit see stop sale. ricotta cheese (46°F); second temp 45°F, was put in unit at 11:00am. Cheese was moved to another working unit.
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. marinera (117-127°F); meatballs F); grilled chicken (109°F) per cook food was heated on stove and placed on unit at 11:00am. Adviced to reheat food to above 165°F. Cook observed temperature of unit low, cook removed food and moved it stove to reheat. He raised temperature of unit. **Corrective Action Taken**
02C-01-4 High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. White sauce date marked as 9/17/2019 in walk in cooler.
01B-24-4 High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. White sauce date marked as 9/17/2019 in walk in cooler.
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. .5 lbs sliced mozzarella cheese (51°F); .5 half cut cherry tomatoes (51°F); both items left overnight in unit.
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. 12:48am sliced tomatoes (48°F)were sliced at 11:00am; 1:46pm sliced tomatoes 46-47, observed ambient of unit at 46°F. Cook moved Tomatoes to a working unit to continue cooling properly. **Corrective Action Taken**
02C-04-4 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef Meat sauce did not have a label. per operator beef meat sauce was thawing overnight in walk in cooler.
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