Deerfield-News.com-Deerfield Beach, Fl-First up a disappointing inspection at Little Havana restaurant on Federal with 21 total violations of which 7 are a high priority. Next up is Max Bar and Grill who passed, but had 9 violations of which 4 were a high priority and 5 intermediate. Oceans 234 requires a follow-up reinspection on their most recent inspection with 4 high priority and 2 intermediate violations.
Licensee
Name: LITTLE HAVANA RESTAURANT License Number: SEA1621188
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 721 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 03/06/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 3 11
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
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Cup with no handle used at sugar container in bar. **Warning**
12B-07-4 Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee drink by coffee station and by cookline on top of microwave. Drinks removed. **Corrected On-Site** **Warning**
12B-02-4 Basic – Employee drinking in a food preparation or other restricted area from an open container. Reviewed proper dinking practices. Employee stopped drinking. **Corrected On-Site** **Warning**
40-07-4 Basic – Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse stored on top of sugar at bar. Purse moved. **Corrected On-Site** **Warning**
13-07-4 Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers making salads wearing watches and bracelets. **Warning**
13-03-4 Basic – Employee with no hair restraint while engaging in food preparation. Servers preparing salads without hair restraints. **Repeat Violation** **Warning**
08B-38-4 Basic – Food stored on floor. Container of mushrooms stored on floor at walkin freezer. Container elevated. **Corrected On-Site** **Warning**
36-47-5 Basic – Hood soiled with accumulated grease, dust or food debris. . **Repeat Violation** **Warning**
29-08-4 Basic – Plumbing system in disrepair. Handwash sink pipe had been removed, leaking on floor. **Warning**
36-26-4 Basic – Wall soiled with accumulated black debris in dishwashing area. **Warning**
21-12-4 Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
12A-05-4 High Priority – Employee drank from a plastic water bottle with screw top then engaged in food preparation and handled clean equipment without washing hands first. Employee washed hands. **Corrected On-Site** **Warning**
12A-04-5 High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Server handling dirty plates from customers to making salads without washing hands first. Servers from cleaning trays to handling clean equipment without washing hands first. Bartender from cleaning to making drinks and handling clean utensils without washing hands first. All employees washed hands. **Corrected On-Site** **Warning**
12A-25-4 High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server scratched face then handled onion without washing hands first. Bartender scratched face then handled clean cups. Employees washed hands. **Corrected On-Site** **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 63F held under no temperature control on bread station near wait station. Moved to cooler. Double panned Tomatoes 48F, roasted chicken 61-65F stored above rim level of containers under no temperature control , steak 53F stored above rim level of containers under no temperature control, and raw chicken 45F stored above rim level of containers under no temperature control all at cookline flip top cooler at end of cookline. Foods moved to walkin cooler to quick chill. Fresh garlic n oil mix 65F under no temperature control at cookline. Moved to cooler. Raw chicken 48F, raw beef 48F, cooked pork 51F at cold holding drawers at cookline. Drawers do not close properly leaving open gaps where air is escaping. Foods iced down. Pork 73F at cookline under no temperature control. Foods placed in broiler to reheat to 165F. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Roasted chicken 98F at steam table at cookline. Chicken sent to be reheated to 165F to then hot hold at 135F. Plantains 88-108F at cookline under heat lamp. Sent to fryer to reheat to 165F and then hot hold at 135F. **Corrective Action Taken** **Warning**
08A-08-4 High Priority – Raw animal food stored in same container as ready-to-eat food. Cryopack raw steak sitting on top of cooked pork at cookline flip top cooler atvend of cookline. Raw steak moved. **Corrected On-Site** **Warning**
41-02-4 High Priority – Toxic substance/chemical stored by or with food. Glass cleaner next to wine bottle on shelving unit near small bar area. Chaffing fuel next to plastic wrap on shelving unit in frontline area. Glass cleaner next to crackers on shelving unit in frontline area. Chemicals moved and properly stored. **Corrected On-Site** **Warning**
22-20-4 Intermediate – Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-05-4 Intermediate – Green Cutting board(s) stained/soiled at bar. **Warning**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Used to store wiping cloth at bar. Used to fill sanitizer bucket at cookline. Reviewed proper use of handwash sink. **Corrective Action Taken** **Warning**
Licensee
Name: MAX BAR & GRILL License Number: SEA1623495
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 1177 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 02/12/2019 Met Inspection Standards
During This Visit
More information about inspections.
4 5 0
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
12A-13-4 High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaned then continue food prep without washing hands. Employee washed hands. **Corrected On-Site**
03D-04-4 High Priority – Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Pork 82F under steam table in cookline area. Pork chunks were fried last night and left under the table overnight to cool at ambient temperature. See Stop Sale. **Repeat Violation**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Pork 82F under steam table in cookline area. Pork chunks were fried last night and left under the table overnight to cool at ambient temperature. **Repeat Violation**
41-11-4 High Priority – Toxic substance/chemical stored by or with single-service items. Air deodorizer next to lids under counter near bar area. Chemical moved and properly stored. **Corrected On-Site**
11-07-4 Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed Big Five with person in charge. **Corrective Action Taken**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Pork 82F under steam table in cookline area. Pork chunks were fried last night and left under the table overnight to cool at ambient temperature. See Stop Sale. **Repeat Violation**
31A-11-4 Intermediate – Handwash sink used for purposes other than handwashing. Dumping coffee grounds at handwash sink in bar area. Reviewed proper use of handwash sink. **Corrective Action Taken**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near Ice machine, at bar area and at cookline. Paper towels provided. **Corrected On-Site**
31B-03-4 Intermediate – No soap provided at handwash sink At handwash sink near Ice machine and at cookline. Soap provided. **Corrected On-Site**
Licensee
Name: OCEANS 234 License Number: SEA1620605
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Current Secondary Status: Active
Location Address: 234 N OCEAN BLVD
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 03/13/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 4 0
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
01D-01-4 High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Hamashi ( Yellowtail) served raw. **Warning**
08A-07-4 High Priority – Raw animal food not properly separated from ready-to-eat food. Raw shelled eggs stored behind spices at cookline flip top cooler on top of make table where drippings from eggs may contaminate spices when being pulled forward. Raw tuna stored behind leafy greens at frontline flip top cooler on top of make table where drippings from tuna may contaminate leafy greens when being pulled forward. All raw foods moved to the front. **Corrected On-Site** **Warning**
01C-03-4 Intermediate – Clam/mussel/oyster tags not marked with last date served. **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Over stacked Shrimp from 54-56F at 10:20 to 48-56F at 11:10 Cooling since 10:00 at cookline flip top cooler. At current rate of cooling shrimp that is over stacked above the rim level of the container will not reach 41F or below within 6 hours. Shrimp iced down. **Corrective Action Taken** **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in Side prep area. Paper towels provided. **Corrected On-Site** **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink in outside drink station. Soap provided. **Corrected On-Site** **Warning**
