MORE DIRTY IN DEERFIELD RESTAURANT INSPECTION REPORTS

Deerfield-News.com-Deerfield Beach, Fl-More recent Deerfield Beach restaurant inspection reports. First up is Fratelli’s Pizza, Pasta and Vino with a strong need for improvement. Fratelli’s had a total of 10 violations of which 6 were a high priority. Next up is Harbor City Lunch with 6 violations of which 2 were high priority and they required a follow-up inspection. Jo-Jo’s Cafe passed but inspectors found dead roaches on the premise during the inspection.

 

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 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.
Licensee
Name: HARBOR CITY LUNCH License Number: NOS1620660
Rank: Non-Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 91 SE 4 ST
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/07/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 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
05-09-4 Basic – No conspicuously located ambient air temperature thermometer in holding unit. In fliptop and reach-in cooler. **Warning**
08A-26-4 Basic – Raw animal food stored above unwashed produce. Raw chicken over unwashed tomatoes in front cooler. Operator moved and stored properly. **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. Fliptop cooler – chicken (54°F – Cold holding); feta cheese (51°F – Cold Holding); pasta salad (50°F – cold holding); Gorgonzola cheese (51°F – cold holding); rice (59°F – Cold Holding). Food in cooler overnight. See stop sale. **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. Fliptop cooler – chicken (54°F – Cold holding); feta cheese (51°F – Cold Holding); pasta salad (50°F – cold holding); Gorgonzola cheese (51°F – cold holding); rice (59°F – Cold Holding). Food in cooler overnight. **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fliptop cooler – tuna salad (68°F – ambient Cooling 2 hours) second temperature 61°F in 1 hour. Food prepped and stored in deep plastic container covered. Operator moved to freezer to quick chill food. **Corrective Action Taken** **Warning**
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. Pasta salad and rice in fliptop cooler. **Warning**
45-04-4 Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer with lid.
Licensee
Name: JO JO’S CAFE License Number: SEA1622130
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 505 S FEDERAL HWY STE #1
DEERFIELD BEACH, FL 33441
 
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.
1 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
35A-03-4 Basic – Dead roaches on premises. Three dead roaches on floor under 3 compartment sink. Operator removed dead roaches, and sanitized area. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ice bath at front counter – milk (46°F – Cold Holding); cream (52°F – Cold Holding). Food in ice bath less than 4 hours. Operator moved food to reach-in cooler. **Corrective Action Taken**
22-20-4 Intermediate – Accumulation of black mold-like substance in the interior of the ice machine.

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