Home Business DIRTY IN DEERFIELD RESTAURANT INSPECTIONS TUCKER DUKES WITH 11 VIOLATIONS

DIRTY IN DEERFIELD RESTAURANT INSPECTIONS TUCKER DUKES WITH 11 VIOLATIONS

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Deerfield-News. com-Deerfield Beach, Fl-Sorry to see another not-so-good inspection at Tucker Dukes. While they passed they had 11 violations of which 5 were a HIGH-PRIORITY and they needed a follow-up inspection.

Licensee
Name: TUCKER DUKE’S LUNCHBOX License Number: SEA1623476
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 1101 S POWERLINE RD
DEERFIELD BEACH, FL 33442
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 07/19/2023 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 5 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
14-11-5 Basic – Equipment in poor repair. Condenser in walk in cooler dripping water **Repeat Violation** **Admin Complaint**
29-11-4 Basic – Water leaking from pipe. Observed above hood system. Tech arrived at time of inspection. **Corrective Action Taken** **Warning**
12A-16-4 High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee enter building to begin work, put on gloves and start working with food without washing hands. Discussed with operator. **Repeat Violation** **Admin Complaint**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above cut onions in walk in cooler. Operator reorganized **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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. 1 door flip top next to fryer: cooked chicken wings (64°F). Being held in unit overnight. Not prepared or portioned today. Unknown time out of temperature. See Stop Sale cooked chicken wings (50°F-52°F); cheesecake (50°F); cut lettuce (51°F); cooked ribs (51F); Oaxaca cheese (46°F); butter (46°F); sliced cheese (45°F); cream cheese (46°F); raw beef (45°F-47°F); bacon wrapped cooked pork belly (46°F); cooked chicken egg roll (47°F). Being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. See Stop Sale **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door flip top next to fryer: cooked chicken wings (64°F). Being held in unit overnight. Not prepared or portioned today. Unknown time out of temperature. See Stop Sale cooked chicken wings (50°F-52°F); cheesecake (50°F); cut lettuce (51°F); cooked ribs (51F); Oaxaca cheese (46°F); butter (46°F); sliced cheese (45°F); cream cheese (46°F); raw beef (45°F-47°F); raw chicken (45°F-48°F) bacon wrapped cooked pork belly (46°F); cooked chicken egg roll (47°F). Being held in walk in cooler. Monitored unit for 1 hour with no changes in temperature. Items not prepared or portioned today. See Stop Sale raw shrimp (46°F); raw chicken (49°F) being held in cooler next to fryer. Operator states items have been in unit less than 2 hours. Operator moved to different unit **Repeat Violation** **Admin Complaint**
41-18-4 High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink chlorine sanitizer tested at 200+ppm. Operator added water and retested at 100ppm **Warning**
22-02-4 Intermediate – Food-contact surface soiled mold-like substance or slime. Observed at beverage dispenser at front counter **Warning**
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by trash receptacle/brooms and dustpan. Operator made accessible **Corrected On-Site** **Repeat Violation** **Admin Complaint**
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**
31B-05-4 Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Warning**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance at front counter not labeled. Operator labeled sanitizer **Corrected On-Site** **Warning**