Deerfield-News.com-Deerfield Beach, Fl-First up on the bad list this week is Elk Portal on West Hillsboro they had flys and 5 violations of which 2 were a high priority.

Next up is a Delray restaurant that somehow was put in the Deerfield Beach list.

Then comes Little Caesar on federal Highway that has a stink problem, that the inspector did not like.

Licensee
Name: EL PORTAL RESTAURANTE License Number: SEA1622879
Rank: Seating License Expiration Date: 12/01/2020
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 10/28/2020 Met Inspection Standards
During This Visit
More information about inspections.
2 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
16-23-4 Basic – Accumulation of lime scale on the inside of the dishmachine.
24-05-4 Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Places on storage racks.
22-41-4 High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator refilled sanitizer. Final reading at 100 pp. **Corrected On-Site**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dishwashing area.
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by chest freezer. **Corrected On-Site**
Licensee
Name: LEMONGRASS HOLDING License Number: SEA6021659
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 15096 JOG RD
DELRAY BEACH, FL 33446
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/09/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 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
25-32-4 Basic – Reuse of single-service articles….use sauce containers for different kind food. **Warning**
22-41-4 High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly….over 200 ppm. Employee fixed it at 100 ppm. **Corrected On-Site** **Warning**
01B-07-4 High Priority – Food with mold-like growth. See stop sale….cooked ground pork in walk in cooler. **Warning**
08A-05-6 High Priority – Raw animal food stored over ready-to-eat food…raw chicken, raw beef above pork broth , chicken broth, vegetable broth at walk in cooler . Discussed with operator. **Corrected On-Site** **Warning**
02C-01-5 High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation….soya base sauce, pickle cabbage in walk in cooler , reach in cooler. Employee discarded food at time of inspection. Stop sale issue. **Corrective Action Taken** **Warning**
01B-13-4 High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…. Food with mold-like growth. See stop sale….cooked ground pork in walk in cooler…. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation….soya base sauce, pickle cabbage in walk in cooler , reach in cooler. **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…..pork broth 48°, cooked pork 48° , soya base sauce 47°, duck broth 49°, vegetables broth 46° in walk in cooler being held more than four hours. …..soya base sauce 51° , ozako sauce 50°, soba base sauce 51° , spicy ginger 51° , pickle cabbage 50° in glass door being more than four hours. ….. 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….chicken broth 50°, vegetables broth 49°, pork broth 48° in a dipper than four inches container with covered . Per operator food was cooked yesterday. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…..pork broth 48°, cooked pork 48° , soya base sauce 47°, duck broth 49°, vegetables broth 46° in walk in cooler being held more than four hours. …..soya base sauce 51° , ozako sauce 50°, soba base sauce 51° , spicy ginger 51° , pickle cabbage 50° in glass door being more than four hours. Stop sale issue . Employee discarded food . **Corrective Action Taken** **Warning**
03D-05-5 Intermediate – High Priority – 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….chicken broth 50°, vegetables broth 49°, pork broth 48° in a dipper than four inches container with covered . Per operator food was cooked yesterday. Employee discarded food. **Warning**
05-08-4 Intermediate – No probe thermometer provided to measure temperature of food products. **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……cooked ground pork
Licensee
Name: LITTLE CAESARS CARRY OUT License Number: NOS1621913
Rank: Non-Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1462 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 10/27/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
1 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
36-22-4 Basic – Floor area(s) covered with standing water. Under 3 CS **Warning**
36-64-5 Basic – Objectionable odors in bathroom or other areas of the establishment. Coming from Grease Trap **Warning**
36-26-4 Basic – Wall soiled with accumulated black debris in dishwashing area. **Warning**
29-44-4 High Priority – Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3 CS **Warning**
53A-01-7 Intermediate – Manager or person in charge lacking proof of food manager certification. **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Warning**

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