Deerfield-News. com-Deerfield Beach, Fl-First up is Sal’s Pizza with thirteen violations of which five were a high priority.
Next up is Tailgators Sports Bar and Grill with 12 violations of which three were a high priority.
Last up in this post is Two Georges at The Cove who had 9 violations of which two were a high priority.
Name: SAL’S RESTAURANT & PIZZERIA License Number: SEA1618690
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 1125 S MILITARY TRL
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/03/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 6 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
23-08-4 Basic – Can opener holster with accumulated slime/debris. **Warning**
14-21-4 Basic – Can opener blade not readily removable for cleaning or replacement. **Warning**
01B-01-4 High Priority – 1 dented can of beans present. See stop sale. **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. Observed chlorine sanitizer solution at dishwashing machine at 00 ppm. Operator instruct the used the 3 compartment sink for sanitizing unit repaired. **Warning**
12A-13-4 High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed employee used his cellphone while engaging in food preparation. **Corrected On-Site** **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed real butter cold held at 44 degrees Fahrenheit in flip top cooler. Operator place ice pack on item for quick chill. **Corrective Action Taken** **Warning**
03B-01-6 High Priority – Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. -Observed meatballs and marinara sauces hot held at 119-127 degrees Fahrenheit on steam table. Advised operator to reheat products to 165 degrees Fahrenheit and place in steam table. Also instruct operator to increased the temperature on the unit. **Corrective Action Taken** **Warning**
22-22-4 Intermediate – Encrusted material on can opener blade. -Observed a buildup of old food residue on can opener blade. -Observed mold-like substance buildup inside ice machine. **Warning**
53A-05-6 Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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**
53B-01-5 Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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. Lasagna found in walk in cooler and freezer. **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. -Observed no date marked on cooked chicken wings and lasagna held in walk-in cooler. As per operator, both items were cooked on 12/02/2020. Operator correctly date marked items. **Corrected On-Site** **Warning**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. -Observed a unlabelled spray bottle with degreaser at dishwashing area . **Warning**
Licensee
Name: TAILGATORS SPORTS BAR & GRILLE License Number: SEA1621472
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 1825 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 12/03/2020 Met Inspection Standards
During This Visit
More information about inspections.
3 3 6
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
23-08-4 Basic – Can opener holster with accumulated slime/debris.
14-21-4 Basic – Can opener blade not readily removable for cleaning or replacement.
08B-38-4 Basic – Food stored on floor. -Observed case with oranges stored on walk in cooler floor. **Corrected On-Site**
05-09-4 Basic – No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers on cook line.
08B-12-5 Basic – Stored food not covered. Observed uncovered containers with soups stored in walk in cooler. **Corrected On-Site** **Repeat Violation**
38-05-4 Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light
50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license.
01B-14-4 High Priority – Shell eggs in use or stored with cracks or broken shells. -Observed 2 shell eggs stored with cracks in walk in cooler. Operator discarded at will.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken wings cold held st 44 degrees Fahrenheit in flip top cooler. Operator removed and stored in walk in freezer for quick chill. **Corrective Action Taken**
22-22-4 Intermediate – Encrusted material on can opener blade. -Observed a buildup of old food residue on can opener blade.
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can.
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 soups and pork stored in walk in cooler. As per operator, both items were cooked on 12/2/2020. Operator correctly date marked. **Corrected On-Site** **Repeat Violation**
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Licensee
Name: TWO GEORGES AT THE COVE License Number: SEA1609058
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 1755 SE 3 CT
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/22/2020 Met Inspection Standards
During This Visit
More information about inspections.
2 1 6
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
14-18-4 Basic – Beverage tubing/cold plate not separated from stored ice.
13-03-4 Basic – Employees with no hair restraint while engaging in food preparation in kitchen. Employees put on hair nets. **Corrected On-Site**
10-12-5 Basic – In-use ice scoop stored on soiled surface between uses at front counter ice. Operator moved ice scoop to a protected container. **Corrected On-Site**
10-01-5 Basic – In-use utensil in non-time/temperature control for safety flour not stored with handle above top of food within a closed container. Operator removed scoop. **Corrected On-Site**
08B-38-4 Basic – Silver pan of food stored on floor in walk-in freezer. Operator moved to shelf. **Corrected On-Site**
02D-01-5 Basic – Working containers of flour removed from original container not identified by common name. Operator labeled. **Corrected On-Site**
12A-25-4 High Priority – Employee touched hair and then engaged in food preparation, handled clean equipment or utensils.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (48°F – Cold Holding) Observed in flip top cooler across next to employee handwash sink near cook line. Employee stacked tomatoes above fill line. Employee removed excess tomatoes and moved to reach-in cooler. **Corrective Action Taken**
41-17-4 Intermediate – Spray bottle containing sanitizer not labeled in bar area and at front entrance. Operator labeled. **Corrected On-Site
