Deerfield-News.com-Deerfield Beach, Fl-First up once again is Bru’s room with a flying insect problem and more.
Next up is Bakery 2000 with 10 violations of which 7 were a high priority.
Licensee
Name: BRUS ROOM SPORTS GRILL License Number: SEA1621357
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 123 NE 20 AVE #21
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 03/01/2023 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
35A-06-4 Basic – Accumulation of dead insects. Observed approximately 4 dead small flying insects inside soda gun holster at inside bar. Operator removed cleaned and sanitized **Corrected On-Site** **Warning**
23-24-4 Basic – Buildup of food debris/soil residue on equipment door handles. Observed on middle flip top cooler. Discussed with operator **Warning**
06-09-1 Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw mahi still partially frozen. Operator opened packages **Corrected On-Site** **Warning**
35B-02-4 Basic – Insect control device installed over ware storage area. Observed in ware washing area **Warning**
23-03-4 Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on shelving in corner of prep line. Employee cleaned and sanitized **Warning**
29-49-6 Basic – Standing water in bottom of reach-in-cooler. Observed at flip top coolers on cook line **Warning**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live small flying insects landing on soda gun at outside bar. Observed 3 live small flying insects landing on underside of bar top at outside bar. Observed 5 live small flying insects landing on scrape station shelving ware washing area in kitchen. Operator removed cleaned and sanitized in ware washing area Observed approximately 5 live small insects landing on broom handles in mop sink in kitchen. Observed approximately 4 live small flying insects at soda gun at inside bar Observed approximately 4 live small flying insects at beer draft drain shelf at inside bar. **Warning**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used as dump sink as evidenced by ice in hand wash sink **Warning**
53B-13-5 Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Licensee
Name: BAKERY 2000, INC License Number: SEA1621070
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 2100 SW 10TH ST
DEERFIELD BEACH, FL 33442
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 03/16/2023 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
08B-49-4 Basic – Employee personal food not properly identified and segregated from food to be served to the public. Operator removed **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. 1 door glass on front cook line: cooked beef (52°F-54°F – Cooling); cooked beans (48°F-54°F – Cooling). Operator/employee states that items were cooked last night and have been cooking overnight. See Stop Sale **Warning**
01B-36-5 High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 door glass on front cook line: cooked beef (52°F-54°F – Cooling); cooked beans (48°F-54°F – Cooling). Operator/employee states that items were cooked last night and have been cooking overnight. **Warning**
09-01-4 High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee topping sandwich with lettuce using bare hands, cutting tomatoes with bare hands to top sandwich **Warning**
22-45-4 High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee discard food item from pan, wash pan in sink, did not sanitize pan and use pan for cut tomatoes, discussed with operator, operator discarded tomato and move pan to ware washing area **Corrective Action Taken** **Warning**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above ready to eat foods in 1 door glass reach in cooler on front cook line. Operator reorganized **Corrected On-Site** **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. flan (49°F-52°F – Cold Holding); cooked beef (52°F). Monitored unit for for approximately 1 hour with no changes in temperature. Operator states these items have been in unit over night. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flan (49°F-52°F – Cold Holding); cooked beef (52°F). Monitored unit for for approximately 1 hour with no changes in temperature. Operator states these items have been in unit over night. See Stop Sale hot dog (52°F); milk (50°F); cream cheese (50°F-52°F); cheese (50°F); ham (52°F). Monitored unit for approximately 1 hour with no changes in temperature. Operator states these items were prepared/received within 2 hours. Instructed operator to move items to different unit **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/CFM arrived at time of inspection **Corrected On-Site** **Warning**
03F-10-5 Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds bakery items on tphc. Items time stamped no written procedure provided. Provided written procedure for operator **Corrective Action Taken** **Warning**
