Home City Of Deerfield Beach DIRTY IN DEERFIELD RESTAURANT INSPECTIONS DUFFY’S HAS DISHWASHER TROUBLE-FIVE HIGH PRIORITY VIOLATIONS

DIRTY IN DEERFIELD RESTAURANT INSPECTIONS DUFFY’S HAS DISHWASHER TROUBLE-FIVE HIGH PRIORITY VIOLATIONS

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Deerfield-News.com-Deerfield Beach, Fl-Recent  Florida food inspectors found five high-priority violations at Duffy’s. One of those involved dishwashers that were not operating properly.
Licensee
Name: DUFFY’S SPORTS GRILL License Number: SEA1617279
Rank: Seating License Expiration Date: 12/01/2021
Primary Status: Delinquent Secondary Status: Active
Location Address: 401 N FEDERAL HWY
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 08/10/2022 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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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 – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water105F. Tongs and scoops at cook line. And scoop next ice cream freezer. Utensils removed and water discarded. **Corrected On-Site**
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. 0ppm. Sanitizer replaced and retested 100ppm. **Corrected On-Site**
50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (41-48F)in salad/pantry flip top cooler.
03F-02-5 High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic butter oat cook line next grill. Garlic butter out less than 2.hours per cook and time mark added. **Corrected On-Site**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (115F); cooked onions (120F – Hot Holding) in between grill and flat top. Mushrooms and onions on out pterodactyl area less than 3 hours per cook. Containers moved to grill and reheated above 165F. **Corrected On-Site*