Home Business ANOTHER DISAPPOINTING DEERFIELD BEACH RESTAURANT INSPECTION LEGENDS TAVERN & GRILLE

ANOTHER DISAPPOINTING DEERFIELD BEACH RESTAURANT INSPECTION LEGENDS TAVERN & GRILLE

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Deerfield-News.com-Deerfield Beach,Fl- Another disappointing Deerfield  Beach restaurant inspection  Legends Tavern& Grille on Military required a follow-up exam. Their most recent inspection had 11 violations of which 6 were a high priority.Below is the complete report from the state of Florida DBPR.

Licensee
Name: LEGENDS TAVERN & GRILLE License Number: SEA1623774
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 1391 S MILITARY TRAIL
DEERFIELD BEACH, FL 33442

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/20/2024 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 1 4
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
16-21-4 Basic – Accumulation of debris on exterior of warewashing machine. Dish machine accumulation of food debris on top
16-55-4 Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Advised operator to set up triple sink with chlorine sanitizer.
35B-01-4 Basic – Exterior door has a gap at the threshold that opens to the outside. Noticeable gap of the back dock exit door by managers office.
14-17-4 Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Storage rack at walk in cooler rusted
12A-07-5 High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw beef on the grill then proceeded to change gloves without washing hands. Advised employee to properly wash hands each time changing gloves.
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 2 small flying insects landing on dishwasher and surrounding areas. Approximately 1 small flying insect by beverage station. Approximately 1 small flying insect by bar.
08A-02-6 High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken not commercially packed over Ready to eat sauce and cooked pork. Observed raw beef over potatoe tots at reach-in freezer in the cook line. Advised operator to store tots over beef. Raw fish stored over cooked chicken cutlets at walk in cooler. Operator stored properly **Corrected On-Site**
08A-20-5 High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish at reach in cooler across from fryer. All products not commercially packaged. Advised operator to store chicken underneath fish.
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by grill: ; cut tomatoes (46F – Cold Holding); caramelized onion (49F – Cold holding ); diced tomato salsa (46F – Cold holding); sliced cheese (56F – Cold Holding); Brie cheese (51F – Cold Holding); boiled egg (47F – Cold Holding) per operator items not prepared or portioned today. Per operator out temperature for approximately 30 minutes. Advised operator to place ice bags on products.
41-10-4 High Priority – Toxic substance/chemical improperly stored. Chaffing fuel stored over glasses,salt and clean silverware at dry storage by office. Operator moved chemicals to proper location.**Corrected On-Site** **Corrected On-Site**
16-37-1 Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For sink and surface sanitizer. Per operator, used to wipe down food contact surfaces in kitchen. **Repeat Violation*

 

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