Home City Of Deerfield Beach DIRTY IN DEERFIELD -LEMON CAFE 16 VIOLATIONS FOUND BY STATE INSPECTORS

DIRTY IN DEERFIELD -LEMON CAFE 16 VIOLATIONS FOUND BY STATE INSPECTORS

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have to Deerfield-News. com-Deerfield Beach,Fl-Sorry to post this one I have eaten here, but the inspectors found 16 violations with 6 being a high priority. The complete State of Florida DBPR report is posted below.

 

Licensee
Name: LEMON CAFE License Number: SEA1612805
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 700 W HILLSBORO BLVD STE 4-106
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 01/29/2024 Met Inspection Standards
During This Visit
More information about inspections.
6 4 6
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
14-09-4 Basic – Cutting board has cut marks and is no longer cleanable. Cutting board at the flip top cooler in the kitchen.
40-06-5 Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on a slicer on food prep table opposite cookline.
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Employee cooking eggs and bacon with no hair restraint in the kitchen.
14-20-4 Basic – Ripped/worn tin foil used as shelf cover. Ripped foil used as shelf lining in dry storage by reach-in freezer.
42-01-4 Basic – Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in bucket by back exit door.
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths hung on basin of the hand sink in the kitchen.
01B-01-4 High Priority – Dented/rusted cans present. Can dented along seam in dry storage area, medium pitted black olives, supremo italiano, 3lbs. 3oz. See stop sale.
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 egg then took sliced cheese from the reach in flip top cooler without hand washing. Operator reviewed hand washing procedures with employee, employee washed hands. **Corrective Action Taken**
08A-04-5 High Priority – Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed produce in the reach in cooler in the prep area. Operator reorganized. **Corrected On-Site**
08A-05-6 High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole eggs over cooked chicken in the reach in cooler in the kitchen. Operator reorganized. **Corrected On-Site**
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. Cooked rice 45F, not prepared or portioned today per operator, stored overnight in the reach in cooler in the storage area. See Stop Sale.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice 45F, not prepared or portioned today per operator, stored overnight in the reach in cooler in the storage area. See Stop Sale.
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Sauce pan in the basin of the handsink in the kitchen. Operator removed. **Corrected On-Site**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Spoon and tongs in the handsink opposite cookline.
02D-02-4 Intermediate – Packaged food not labeled as specified by law. Organic raw honey at the counter. Cheese cake in self service reach in cooler.
02C-02-5 Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in the reach in cooler, prepared on Friday per operator, not dated. Operator dated 1/26. **Corrected On-Site**