Deerfield-News.com-Deerfield Beach,Fl-First up is a place I like, sad to see they have some issues including no soap which in the middle of a pandemic is inexcusable. Legends Tavern and Grill a total of 11 violations,you must do better.
Next up was an April inspection with really poor results, MIYI LA CUBANITA CUBAN CAFE DOS also with 11 violations which required a follow up inspection.
Licensee
Name: LEGENDS TAVERN & GRILLE License Number: SEA1623774
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1391 S MILITARY TRAIL
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/26/2020 Met Inspection Standards
During This Visit
More information about inspections.
4 4 3
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. Operator removed. **Corrected On-Site**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle, over prep table. Operator removed **Corrected On-Site**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint, manager provided. **Corrected On-Site**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
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 breasts over fish. Operator moved **Corrected On-Site**
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. 1 cup hummus (45°F – Cold Holding); ; 1 cup tzatziki (45°F – Cold Holding)
41-09-4 High Priority – Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Bottles stored near dry storage food.
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. **Corrected On-Site** **Repeat Violation**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Operator provided towels. **Corrected On-Site**
31B-03-4 Intermediate – No soap provided at handwash sink. Operator provided soap. **Corrected On-Site**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Operator labeled the bottles. **Corrected On-Site**
Licensee
Name: License Number: SEA1618420
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1380 S POWERLINE RD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 04/15/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 2 3
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. Plate inside home potato container. Plate removed, **Corrected On-Site** **Warning**
12B-12-4 Basic – Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink from a cup with a lid with no straw, employee was wearing gloves, removed lid, drank and proceeded to work. **Warning**
14-11-4 Basic – Equipment in poor repair. Observed flip top door not closing properly. **Warning**
12A-27-4 High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with gloves and then touched handle of reach in cooler, then handled plate with cooked bacon without changing gloves. Employee changed gloves. **Corrected On-Site** **Warning**
35A-02-5 High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. 10 flies flying around and landing on garbage in front counter area. More then 10 flies landing on counter and cups of milk for espresso coffee by front counter. 1 fly landing on prepared cafe con leche cup on front counter next to espresso machine. See stop sale 3 landing inside orange juice machine on front counter 2 flying inside kitchen landing on cutting board 4 flying in garbage in kitchen and soiled dishes Observed air curtains and fan turned off on front counter. The front counter has to windows for take out. Manager turned on air curtains and fan. Observed most of flies removed. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole milk (58°F – Cold Holding) on front counter. Employee put inside cooler. Corrective Action Taken. Cuban sandwiches (82 °F) on counter for less than 2 hours. Employee moved to cooler. Corrective Action Taken Cooked chicken (56°F) in one door cooler. Glassdoor cooler: pulled chicken (63°F); ground beef (59°F); potatoes stuffed with ground meat (62°F); empanadas (71°F). Observed cooler door open. Advised operator to keep door closed to let foods cool. Corrective Action Taken. Flip top cooler: sausage (55°F) ; ham croquetas (62°F); cooked pork (58°F); sliced tomatoes (61°F); cut lettuce (72°F); raw chicken (63°F). Foods stored in cooler overnight per employee. See stop sale **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw shell eggs stored over boxes of tomatoes. Operator moved to proper location **Corrected On-Site** **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. 1 fly landing on prepared cafe con leche cup 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. Flip top cooler: sausage (55°F) ; ham croquetas (62°F); cooked pork (58°F); sliced tomatoes (61°F); cut lettuce (72°F); raw chicken (63°F). Foods stored in cooler overnight per employee. See stop sale **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Washcloths stored inside hand sink. Employee removed. **Corrected On-Site** **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
