Deerfield-News. com-Deerfield Beach,Fl- In their most recent inspection at the end of May of Louie Bossi Ristorante and Pizzeria by state of Florida DBPR was less than stellar.Bossi has 13 violations of which 6 were a high priority and required a follow-up inspection.
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Licensee
Name: LOUIE BOSSI’S RISTORANTE BAR PIZZERIA License Number: SEA6021751
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 100 E PALMETTO PARK RD.
BOCA RATON, FL 33432
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/30/2024 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 3 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
14-01-5 Basic – Bowl or other container with no handle used to dispense food. Cup as scoop in chips **Corrected On-Site** **Warning**
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. **Corrected On-Site** **Warning**
16-46-4 Basic – Old labels stuck to food containers after cleaning. Plastic containers on drying rack **Warning**
02D-01-5 Basic – Working containers of food removed from original container not identified by common name. Flour **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. bolognas (55F – Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours. In large plastic containers and covered. **Warning**
35A-02-6 High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At charcuterie station In kitchen **Warning**
29-37-4 High Priority – Spray hose at dish sink lower than flood rim of sink. **Warning**
01B-02-5 High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognas (55F – Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours. In large plastic containers and covered. **Warning**
03A-02-5 High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (52F – Cold Holding); sliced tomatoes (64F – Cold Holding); butter (51F – Cold Holding); cooked tomato sauce (51F – Cold Holding); cooked garlic (55F – Cold Holding); cooked broccoli (55F – Cold Holding); bane Marie across from cook line. Not prepped or portioned. In unit less than four hours. Food items removed and placed in unit. ricotta (51F – Cold Holding) at front wait station counter. Not prepped or portioned. Out less than four hours. Placed on TPHC. **Corrective Action Taken** **Warning**
03B-01-6 High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pasta (96F – Hot Holding) at steam table. Out less than four hours. Pasta put on TPHC. document emailed to operator. **Corrective Action Taken** **Warning**
01C-03-4 Intermediate – Clam/mussel/oyster tags not marked with last date served. **Warning**
31A-09-4 Intermediate – Handwash sink not accessible for employee use at all times. Plastic containers on hand sink end of dish machine **Corrected On-Site** **Warning**
03G-50-1 Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of raw beef Semi soft cheese Meatballs Meat scraps **Warning
