Deerfield-News.com-Deerfield Beach, Fl-First up this week in recent restaurant inspections by Florida’s DBPR is ABC Chinese. Next up is Bronx Bagel and Deli on Powerline Road, with 18 violations of which 6 were high priority very disappointing. Checker’s on Military Trail and Hillsboro Boulevard required a follow up inspection.
Licensee
Name: ABC CHINESE RESTAURANT License Number: SEA1609569
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1919 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/22/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 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
23-25-4 Basic – Build-up of grease/dust/debris on hood filters. Gaskets on reach in cooler solid, **Warning**
16-04-4 Basic – No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
10-05-5 High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water was 82°F. **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line. cook pork (47°F) was left in unit overnight. See stop sale. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line. cook pork (47°F) was left in unit overnight. See stop sale. **Warning**
51-16-7 Intermediate – No plan review submitted and approved – renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Dish washer was removed with no plans. **Warning**
02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in walk in cooler with
Licensee
Name: BRONX BAGEL & DELI License Number: SEA1624752
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 230 S POWERLINE RD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/06/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 1 11
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
32-04-4 Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed latch missing in bathroom. **Warning**
14-01-5 Basic – Bowl or other container with no handle used to dispense food. Observed cups used as scoop in dry storage area. **Warning**
51-11-4 Basic – Carbon dioxide/helium tanks not adequately secured. Observed unsecured co2 tank near Pepsi beverage dispenser. **Warning**
08B-38-4 Basic – Food stored on floor. 1. Observed case of cooking oil on floor by door. Operator elevated case. 2. Observed sever containers stored on floor in dry storage area. 3. Observed several containers of food stored on floor in walk in cooler in kitchen. **Warning**
23-07-4 Basic – Gaskets with slimy/mold-like build-up. Observed slimy buildup in reach in cooler across from grill top station. **Warning**
14-70-4 Basic – Ice buildup in walk-in freezer. Observed ice buildup throughout in the walk in freezer. **Warning**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. Did not observe handwash sign in kitchen near three compartment sink. **Warning**
36-34-5 Basic – Observed buildup dust in air vent in walk in cooler in kitchen. **Warning**
29-20-5 Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow drainage at employee handwash sink near Pepsi beverage dispenser. **Warning**
08B-12-5 Basic – Stored food not covered. Observed several containers of food without lids in walk in cooler in kitchen. **Warning**
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. Cook line and front counter. **Warning**
03D-01-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Display case at front counter: noodle pudding (49°F – Cooling Overnight); see stop sale. Reach in cooler on cook line: 9:44am cooked onions 56°F, sliced ham (49°F – Cooling); sliced tomatoes (70°F); 10:30am sliced ham (52°F – Cooling); sliced tomatoes (66°F – Cooling);cooked onions (57°F – Cooling); all food was prepared this morning and put in a unit not holding temperature. Advised to move to walk in cooler #2 for faster chill. **Warning**
08A-05-6 High Priority – Raw animal food stored over ready-to-eat food. Observed raw shell eggs stored above uncovered cooked potatoes. **Warning**
12A-09-4 High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed operator cracking shell eggs then proceed to grab containers and serving ready to eat food. Advised operator to removed gloves and wash hands. **Corrected On-Site** **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome Observed whole milk date marked 07/29/2020. See stop sale. **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature: 54°F; veggie burger patties (56°F – Cold Holding); butter (56°F – Cold Holding); cheese (52°F – Cold Holding); hash browns (48°F – Cold Holding); corn beef (50°F – Cold Holding); chorizo (48°F – Cold Holding); all food stored in unit overnight. See stop sale. Display case at front counter: noodle pudding (49°F – Cooling Overnight); see stop sale. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Walk in cooler: whole milk (44°F); diced potatoes (45°F); noodles (44°F); macaroni salad (44°F) per operator, cooks go in and out of unit during rush. WIC #2 cheese (52°F – Cold Holding); raw burger patties (58°F – Cold Holding) door left open during shipment. 2. Observed french fries at 108°F near grill top. Operator states food has been held less than four hours. Operator placed fries back in freezer. 3. Ambient temperature: 54°F; veggie burger patties (56°F – Cold Holding); butter (56°F – Cold Holding); cheese (52°F – Cold Holding); hash browns (48°F – Cold Holding); corn beef (50°F – Cold Holding); chorizo (48°F – Cold Holding); all food stored in unit overnight. See stop sale. 4. Display cooler at front counter: knish, (46°F – Cold Holding);liver (46°F); pasta salad (44°F); coleslaw (44°F); lox (44°F); fried chicken (45°F); cheese (44°F) Observed cooler being opened during rush. Establishment cuts cheese and cold cuts per order, reviewed with manager cooler must keep all food in unit below 41°F even during rush hours. Advised to keep door closed or move all food to walk in cooler #2. **Warning**
31A-03-4 Intermediate – 1. Handwash sink not accessible for employee use due to items stored in the sink. Observed empty container stored in handwash sink by three compartment sink. Operator removed container. 2. Handwash sink not accessible for employee use at all times. Observed employee handwash sink near walk in cooler blocked by prep table. **Warning**
Licensee
Name: CHECKERS #513 License Number: SEA1617156
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1799 HILLSBORO BLVD
DEERFIELD BEACH, FL 33442-1530
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/21/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 1 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
10-12-5 Basic – In-use ice scoop stored on soiled bucket between uses. **Warning**
16-46-4 Basic – Old labels stuck to food containers after cleaning. **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler: 15lbs hotdog (46°F); 20lbs cheese (46°F); 15lbs cut lettuce (46°F); 2 lbs cooked burger (46°F) per manager all food has been in unit overnight, observed ambient of unit going from 37 to 41°F. Also observed leaking from the pipes. See stop sale. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front cooler: hotdog (46°F) cut lettuce 66°F, per manager was placed in cooler 30min ago, was moved to walk in cooler. Walk in cooler: 15lbs hotdog (46°F); 20lbs cheese (46°F); 15lbs cut lettuce (46°F); 2 lbs cooked burger (46°F) per manager all food has been in unit overnight, observed ambient of unit going from 37 to 41°F. Also observed leaking from the pipes. See stop sale. **Warning**
03B-01-6 High Priority – Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. chili (121°F – Hot Holding) per cook was placed on unit 30 min ago, chili was removed to reheat above 165°F. **Corrective Action Taken** **Warning**
31A-04-4 Intermediate – Handwash sink removed next to ice cream machine. Must be reinstalled in the same location where removed. **Warning**
