Deerfield-News. com-Deerfield Beach, Fl–In this edition of Dirty in Deerfield. We start with a local and tourist favorite the Patio Bar. The Patio Bar at The Wyndham had a disappointing inspection with 9 violations of which 6 were a high priority and required a follow up inspection.

Licensee
Name: PATIO BAR & GRILLE License Number: SEA1615871
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Current Secondary Status: Active
Location Address: 2096 NE 2 ST
DEERFIELD BEACH, FL 33441-3807
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/18/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 2 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
10-07-4 Basic – At cook line in-use utensil stored in standing water 125 degrees Fahrenheit. Operator emptied water, washed rinsed and sanitized utensils. **Corrected On-Site** **Warning**
03D-02-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At patio walk-in cooler gumbo w/shrimp andouille and mahi (60°F – Cold Holding) operator stated cooling overnight. See Stop Sale. **Warning**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At Patio walk-in cooler raw shell eggs stored over ready to eat clam chowder. Operator moved eggs to lower shelf. **Corrected On-Site** **Warning**
08A-20-5 High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At banquet walk-in cooler raw shell eggs stored over raw beef patties. Operator moved eggs to lower shelf. **Corrected On-Site** **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At patio walk-in cooler gumbo w/shrimp andouille and mahi (60°F – Cold Holding) operator stated cooling overnight. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station single door stainless reach in cooler sour cream (50°F – Cold Holding); cream cheese (49°F – Cold Holding); milk (50°F – Cold Holding); half and half (49°F – Cold Holding). Operator stated all items held over 5 hours. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station single door stainless reach in cooler sour cream (50°F – Cold Holding); cream cheese (49°F – Cold Holding); milk (50°F – Cold Holding); half and half (49°F – Cold Holding). Operator stated all items held over 5 hours. See stop sale. **Warning**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, sausage (119°F – Hot Holding), operator stated being held 2 hours, moved to oven to re-heat. **Corrective Action Taken** **Warning**
16-54-4 Intermediate – At banquet dish machine and bar dish machine wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer’s specifications. **Warning**
16-62-1 Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**

 

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