Deerfield-News.com-Deerfield beach, Fl-One of the governmental agencies not working from home these days, thankfully are the DBPR inspectors. Inspections of Florida restaurants continue during the Coronavirus crisis these are the latest in Deerfield Beach. This week first up is Bronx Bagel and Deli. Next up is Deerfield Beach Cafe. Duval and Bourbon in The Cove also had a recent inspection they are number three this week.

LicenseeName:BRONX BAGEL & DELILicense Number:SEA1624752Rank:SeatingLicense Expiration Date:12/01/2020Primary Status:CurrentSecondary Status:ActiveLocation Address:230 S POWERLINE RD DEERFIELD BEACH, FL 33442 Inspection InformationInspection TypeInspection DateResultHigh Priority ViolationsIntermediate ViolationsBasic ViolationsRoutine – Food03/23/2020Met Inspection Standards During This Visit More information about inspections. 303Violations: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 Observation08B-46-4 Basic – Case/container/bag of food stored on floor in dry storage area. Items on floor23-05-4 Basic – Soil residue build-up on nonfood-contact surface. Food containers soil.02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Containers in bakery with no label.03D-05-4 High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 3 each potatoes knish (46°F) see stop sale.03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. noodles (76°F) we put on counter at 8:00am. Manager put in cooler to drop temperature. **Corrective Action Taken**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 cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. 3 each potatoes knish (46°F) see stop sale.

 

LicenseeName:DEERFIELD BEACH CAFELicense Number:SEA1623252Rank:SeatingLicense Expiration Date:12/01/2020Primary Status:CurrentSecondary Status:ActiveLocation Address:202 NE 21 AVE DEERFIELD BEACH, FL 33441 Inspection InformationInspection TypeInspection DateResultHigh Priority ViolationsIntermediate ViolationsBasic ViolationsRoutine – Food03/16/2020Met Inspection Standards During This Visit More information about inspections. 003Violations: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 Observation23-24-4 Basic – Buildup of food debris/soil residue on equipment door handles. Found the exterior and door handles of coolers and other items with handles to be soiled with food debris. To correct clean as soon as possible, and clean on a more frequent schedule.36-34-5 Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, by prep area vents were dusty.51-13-4 Basic – No Heimlich maneuver/choking sign posted. Found no choking poster on kitchen wall. To correct post choking poster in kitchen.

LicenseeName:DUVAL & BOURBONLicense Number:SEA1600779Rank:SeatingLicense Expiration Date:12/01/2020Primary Status:CurrentSecondary Status:ActiveLocation Address:1544 SE 3RD COURT DEERFIELD BEACH, FL 33441 Inspection InformationInspection TypeInspection DateResultHigh Priority ViolationsIntermediate ViolationsBasic ViolationsRoutine – Food03/13/2020Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections. 013Violations: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 Observation36-31-4 Basic – Hole in ceiling. Where the pipes go into ceiling **Warning**10-17-4 Basic – In-use knife/knives stored in cracks between pieces of equipment. **Warning**51-13-4 Basic – No Heimlich maneuver/choking sign posted. Found no choking poster on kitchen wall. To correct post choking poster in kitchen **Warning**53A-03-6 Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**

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