Deerfield-News.com-Deerfield Beach,Fl-This weeks restaurant inspection reports are in and our feature “Dirty In Deerfield” has one perfect inspection this week.
Nice job Haluche reastaurant and Burgers!Little Havana clean up your act and restaurant.
Licensee
Name: HALUCHE RESTAURANT & BURGERS License Number: SEA1619216
Rank: Seating License Expiration Date: 12/01/2017
Primary Status: Current Secondary Status: Active
Location Address: 4819 N DIXIE HWY
DEERFIELD BEACH, FL 33064
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 05/15/2017 Met Inspection Standards
During This Visit
More information about inspections.
0 0 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
N/A No Violations Were Observed
New Search
Licensee
Name: LITTLE HAVANA RESTAURANT License Number: SEA1621188
Rank: Seating License Expiration Date: 12/01/2017
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 04/03/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 5 3
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
08B-12-4 Basic – Food stored in holding unit not covered. Desserts and garnishes not covered at reachin cooler in dessert prep area overnight. Food covered. **Corrected On-Site** **Warning**
10-12-4 Basic – In-use ice scoop stored on soiled container in wait station between uses. Containers and scoop cleaned. **Corrected On-Site** **Warning**
08B-17-4 Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over dressings at glass door cooler in salad prep area. Foods moved and properly stored. **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. Cooked veggies 55° F on top of cookline flip top cooler. Food placed inside cooler. **Corrective Action Taken** **Warning**
03E-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Onions soup 91° F to 120° F Reheating within 1 hr at steam table. Total reheating time 1.5 hours. At current rate of reheating food will not reach 165° F within 2 hours. Water temperature at steam table well 157° F. Soup sent to stove to reheat to 165° F. **Corrective Action Taken** **Warning**
08A-05-4 High Priority – Raw animal food stored over ready-to-eat food. Raw fish and raw shelled eggs over sauces at flip top cooler in front of stoves at cookline. Foods moved and properly stored. **Corrected On-Site** **Warning**
22-24-4 Intermediate – Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Nozzles cleaned. **Corrected On-Site** **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Onion soup from 47-48° F to 47-48° F within 45 minUtes Ambient Cooling in plastic covered container at walkin cooler. Container uncovered. **Corrective Action Taken** **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Coffe cup and plate inside handwash sink in dessert prep area. Obstructions removed. **Corrected On-Site** **Warning**
31B-05-4 Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels at cookline. Paper towels provided. **Corrected On-Site** **Warning**
53B-05-5 Intermediate – Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
