Deerfield-News. com-Deerfield Beach, Fl-A recent inspection of the restaurant Chanson at Royal Blues by state inspectors found them with 14 violations a stop-sale order, and a follow-up inspection. The complete report from the state of Florida DBPR is below.
Name: CHANSON AT ROYAL BLUES License Number: SEA1623540
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 45 NE 21 AVE
DEERFIELD BEACH, FL 33441
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/08/2024 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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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.
12B-02-4 Basic – Employee eating in a food preparation or other restricted area. Employee drinking water from open container at the cookline. **Repeat Violation**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees preparing food wearing watches.
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Two employees in the kitchen preparing food without hair restraints .
08B-38-4 Basic – Food stored on floor. Container of cabbage stored on floor in walk in cooler. Operator removed. **Corrected On-Site**
10-20-4 Basic – In-use tongs stored on oven door handle between uses, tongs in the kitchen.
10-07-4 Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil water with scoop for margarine, 80F on wait station counter in kitchen. **Repeat Violation**
29-20-5 Basic – Standing water or very slow draining water in hand wash sink at the beverage counter.
12A-27-4 High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and then grabbed clean tongs without hand washing. Reviewed handwashing procedures with operator.
01B-24-5 High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Gluten free pancake batter dated 1/16, in reach in cooler in the kitchen. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Cooked potatoes 66F at 9:00am, cold holding, placed on cook top under no temperature control at 7am per operator. Not portioned or prepared today. 2. Hollandaise 60F – Cold Holding, not prepared or portioned today, placed on counter less than three hours per operator. On food prep table in kitchen under no temperature control. Operator placed in reach in cooler to quick chill.
01C-02-4 Intermediate – Establishment not maintaining clam/mussel/oyster tags for 90 days. Tags nor dated for date of last sale, tags not organized in kitchen notebook **Repeat Violation**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Observed ice in the handsink basin in the kitchen **Repeat Violation**
02B-04-5 Intermediate – Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Menu does not identify, Benedict (Classic, Smoked Salmon,Caprese), Lox bagel sandwich, Crab Cake Benedict, and open faced lobster sandwich. Operator identified on all menus, with an asterisk and reprinted menus during inspection **Corrected On-Site**
01C-01-4 Intermediate – No tag on/for original container of raw, in-shell clams/mussels/oysters. Container of oysters stored in the reach in cooler without tag. Operator is unable to verify which tag belongs with batch. See stop sale.