Deerfield-News. com-Deerfield Beach, Fl-This week first up is Jay’s Kitchen who passed but had an inspection that had thirteen violations. Next up is ABC Chinese who also passed but had ten violations. Bakery 2000 also passes but had eleven violations.
Licensee
Name: J’S KITCHEN License Number: NOS1623409
Rank: Non-Seating License Expiration Date: 12/01/2020
Primary Status: Delinquent Secondary Status: Active
Location Address: 196 N FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/15/2020 Met Inspection Standards
During This Visit
More information about inspections.
0 5 8
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
32-07-4 Basic – Bathroom facility not clean.
23-25-4 Basic – Build-up of grease/dust/debris on hood filters.
32-12-5 Basic – Covered waste receptacle not provided in women’s bathroom.
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee.
23-20-4 Basic – Food debris/dust/grease/soil residue on exterior of oven.
08B-47-4 Basic – Food not stored at least 6 inches off of the floor. Rice
08B-38-4 Basic – Food stored on floor. Rice
36-14-4 Basic – Grease accumulated on kitchen floor and/or under cooking equipment.
16-33-4 Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Plastic Bucket.
16-35-4 Intermediate – No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.
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. Rice
Licensee
Name: ABC CHINESE RESTAURANT License Number: SEA1609569
Rank: Seating License Expiration Date: 12/01/2021
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 12/07/2020 Met Inspection Standards
During This Visit
More information about inspections.
3 3 4
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
16-21-4 Basic – Accumulation of debris on exterior of warewashing machine.
12B-02-4 Basic – Employee eating in a food preparation or other restricted area. -Observed a employee eating in kitchen area.
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Employee on cook line.
08B-38-4 Basic – Food stored on floor. -Observed containers with cooking oil stored on dry storage floor .
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 flush sanitizer solution at dishwashing machine. 100 ppm. **Corrected On-Site**
08A-20-5 High Priority – Raw animal foods not properly separated from each other in holding unit. -Observed raw chicken stored over raw beef in walk in freezer.
03B-01-6 High Priority – Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. -Observed cooked rice at 98 degrees Fahrenheit in kitchen. Operator instructed to reheat to 165 degrees Fahrenheit and restart the cooling process. **Corrective Action Taken**
12A-03-4 Intermediate – Employee washed hands in a sink other than an approved handwash sink. -Observed employee wash hand and face in 3 compartment sink. Educate employee on the health risks associated with improper use of sinks. **Corrected On-Site**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. -Observed container with chemical stored in handwash sink at cookline. **Corrected On-Site**
02C-04-5 Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, 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. Cooked pork found in walk in cooler.
Licensee
Name: BAKERY 2000 License Number: SEA1621070
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Delinquent Secondary Status: Active
Location Address: 2100 SW 10 ST UNIT-C
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/14/2020 Met Inspection Standards
During This Visit
More information about inspections.
2 2 7
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
12B-02-4 Basic – Employee eating in a food preparation or other restricted area. -Observed female employee eating in kitchen. **Corrected On-Site**
40-06-5 Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellphone and drinking water stored on food preparation table next to food items. Operator removed and stored properly **Corrected On-Site**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Baker **Corrected On-Site**
14-69-4 Basic – Ice buildup in reach-in freezer at prep station.
06-04-5 Basic – Time/temperature control for safety food thawed at room temperature. -Observed beef thawing on food preparation table in kitchen
21-38-4 Basic – Wiping cloth sanitizing solution stored on the floor. -Observed sanitizer bucket stored on floor underneath 3 compartment sink. Operator removed and stored properly **Corrected On-Site**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
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. -Observed employee cracked raw shell egg and then touch sandwich bread without changing gloves and washing her hands. **Corrected On-Site**
08A-24-5 High Priority – Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Observed raw shell eggs stored over flour in foods preparation area. Operator removed and stored properly **Corrected On-Site**
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. -Observed no date marked on cooked ground beef stored in walk in cooler. As per operator, item were cooked on 12/13/20.
53B-14-5 Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
