Beachcomber Dining Room Degrades its Sanitary Rating
1200 S Ocean Blvd
Pompano Beach, FL 33062
;
1200 S Ocean Blvd
Pompano Beach, FL 33062
Basic - Beverage bottle stored in undrained ice. At outside bar, removed. **Corrected On-Site**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. At drain tray for dish machine.
Basic - Cove molding at floor/wall juncture broken/missing. Near dish machine area on north wall.
Basic - Floor soiled/has accumulation of debris. Under dish machine area and under storage shelves near large main walk in cooler. **Repeat Violation**
Basic - Hole in or other damage to wall. Holes near floor at employee restroom.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Turkeys, water turned on. **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface. On chemical bottles at dish area.
Basic - Water leaking from pipe and/or faucet/handle. At hand wash sink at outside bar.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee replaced, retest at 200 ppm. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Blue cheese 49° and shredded chicken 48° in front north end cooler at cook line for 30 minutes. Employee moved to walk in freezer to facilitate cooling. Food left out for short period when being transferred from walk in cooler to reach in cooler. **Corrective Action Taken**
Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Outside ice machine. Employee cleaned. **Corrective Action Taken**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees with expired training. Inspector will recheck at next inspection.
Basic - - From inspection on 2016-03-15: Basic - Build-up of grease/dust/debris on hood filters. **Warning** - From follow-up inspection on 2016-03-16: Hood are scheduled for cleaning tonight, inspector will recheck at next inspection. **Time Extended**
Basic - Accumulation of food debris/soil residue on handwash sink. Wait station. **Corrected On-Site** **Warning**
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
Basic - Employee eating in a food preparation or other restricted area. At cook line. **Corrected On-Site** **Warning**
Basic - Equipment in poor repair. Walk in cooler with ambient temperature of 49°. Chilling unit is covered with ice on back. **Warning**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen. **Warning**
Basic - Floor soiled/has accumulation of debris. Cracks and crevices through out kitchen **Warning**
Basic - Food debris/dust/soil residue on storage shelves. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Shelf under slicer and at cook line. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. All Alfredo sauce 50° 3 lbs Pasta 54° 6 misc containers Rice pilaf 52° 1/2 pan Mashed potatoes 53° 1/2 pan Cream cheese 50° 4-3 Lb ers Ricotta cheese 50° 3 containers Blue cheese 52° 4-5 lb bags Chicken gravy 54° 16 qts Lobster bisque 52° 1 qt Corn salsa 53° 4 lbs Crab meat 51° 4 lbs Scallops 52° 1 lb Chicken wings cooked 53° 9 lbs Chicken stock 52° 2 Qts Baked ziti 54° Deep 1/2 pan Mocs TCS sauces 54° 4 containers Cooked cut beef 52° 2 lbs Stuffed cooked chicken breasts 53° 8 Cooked carrots 52° 6 lbs Cooked sweet potatoes 50° **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. **Warning**
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 at back kitchen, discussed with manager. **Corrective Action Taken** **Warning**
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. At back fenced area. Discussed with manager. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Walk in cooler with ambient temperature of 49°. All TCS foods stored inside overnight at 50° to 54°. **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At back door area outside. **Warning**
Intermediate - Accumulation of food debris/grease on food-contact surface. Inside on toaster conveyer belt. **Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked and broken bulk storage bins. **Warning**
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At wait station. **Warning**
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
Basic - Grease accumulated on kitchen floor and/or under cooking equipment
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Aquaculture letter emailed during inspection. **Corrected On-Site**
High Priority - Raw animal food stored in cook line drawer behind ready-to-eat food _ no complete physical barrier between top and bottom. Beef behind cheese. **Corrected On-Site**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At bar at pool. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Basil leaves in sink. **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. At pool bar, repairman on site welded new pipe. **Corrective Action Taken**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. ... Cook on line.
High Priority - Employee failed to wash hands before putting on gloves to work with food. .. Line cook.
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. **Corrected On-Site** **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.... At Cocktail Bar used to store drain mats.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....At Cocktail Bar
Intermediate - No soap provided at handwash sink....At Cocktail Bar.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.... On "metro-type" shelving throughout kitchen.... Bus carts,... Appliances and Equipment.
Basic - Buildup of food debris/soil residue on equipment door handles.
Basic - Clean utensils or equipment stored in dirty drawer or rack.Knives and utensils stored in heavily soiled container. **Corrected On-Site**
Basic - Cutting boards have cut marks and is no longer cleanable.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.... Multiple seafood and meat items being thawed in standing water n 3 compartment sink.
Basic - Wall soiled with accumulated black debris in dishwashing area.
High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Intermediate - Accumulation of food debris/grease on food-contact surface.... On wall mounted potato cutter
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.In WALK.IN.COOLER, dressings, chili, cole slaw. Either no labels or multiple labels.
Portable fire extinguisher missing from its designated location. For reporting purposes only.... ABC Portable Extinguisher by Hobart Mixer not mounted. "Repeat Violation"... "Class K" Portable Extinguisher mounted approximately 7.5 feet above floor level.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ground beef in walk.in.cooler... **Corrected On-Site**
Basic - Stored food not covered in walk-in freezer.... Fried shrimp **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing.... sink near 3 comp sink used to hold utensils
Portable fire extinguisher missing from its designated location. For reporting purposes only.... ABC Portable extinguisher On floor NEAR HOBART MIXER.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Basic - Interior of microwave soiled with encrusted food debris. Cook''s line **Corrected On-Site**
Basic - Bathroom door not self-closing. Kitchen
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over the dish machine. **Corrected On-Site**
Critical - Observed processed ready-to-eat, potentially hazardous food not properly date marked after opening. Cold cuts in the walkin cooler.Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Waitstaff handling bread & bagels. Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands as evidenced by a wipingg cloth in the handsink by the toasters.Corrected On Site.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Ice scoops for the ice machine are not stored in a clean container outside the ice machine.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employee bathroom in the kitchen.
Critical - Handwashing cleanser lacking at handwashing lavatory. Employee bathroom in the kitchen.
Critical - Observed unlabeled spray bottle. Spray bottle with liquid in it by the dishmachine. Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small bowl used to scoop cut fruit.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup with no handle used to scoop salt.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of microwave soiled on the cook's line.Corrected On Site.
Observed build-up of grease on nonfood-contact surface. Hood filters
Waste line missing at soda gun holster. Tiki bar.
Observed attached equipment soiled with accumulated grease. Hood
Critical - Hood suppression system tag out-of-date. For reporting purposes only. 08/11
No Violations Were Observed
Critical - Observed food being cooled by nonapproved method. gravy and cooked potatoes in reach-in cooler in deep containers with tight lids. Corrected On Site.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. gravy at 120 degrees, cooked potatoes at 90 degrees in reach-in cooler. . Corrected On Site.
Critical - Observed food stored in ice used for drinks. whipped cream can in drink ice at outside bar. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lemons at server station in dining room. Corrected On Site.
Observed nonfood-contact equipment in poor repair. missing reach-in cooler handle. kitchen.
Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. needs chlorine test kit for dishwasher.
Critical - Observed buildup of slime in the interior of ice machine.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs on cookline.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk-in cooler shelfs.
Observed soiled reach-in cooler gaskets.
Observed clean utensils/equipment stored in dirty drawers/containers. dishwash area.
Critical - Hand wash sink lacking proper hand drying provisions. employee bathroom.
Observed wall soiled with accumulated grease. cookline.
Lights missing the proper shield, sleeve coatings or covers. inside of tall glass doorbreach-in cooler on cookline.
Critical - Observed unused opening in panel box unprotected. For reporting purposes only. kitchen.
Critical - Observed food stored on floor. cut potatoes in walk-in cooler
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. in waffle mix in dry storage room Corrected On Site.
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Observed soiled dry wiping cloth in use. cookline
Critical - Observed soiled reach-in cooler gaskets. traulsen unit and small true reach-in cooler on cookline
Critical - Observed buildup of slime on soda dispensing nozzles. inside bar
Observed build-up of rust, dust and dirt on nonfood-contact surface. walk-in cooler ceiling
Critical - Handwash sink not accessible for employee use at all times. pitcher stored in handwash sink by 3 compartment Corrected On Site.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee bathroom by kitchen
Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor with gap
Critical - Observed unlabeled spray bottle. clear liquid by dishwash area
Carbon dioxide/helium tanks not adequately secured. by backdoor in kitchen Corrected On Site.
Carbon dioxide/helium tanks not adequately secured. inside bar Repeat Violation.
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates and bowls cookline.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop.
Critical - No conspicuously located thermometer in holding unit. glass Fridge on line.
Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves cookline.
Observed ceiling in disrepair. Dry storeroom.
Critical - Observed encrusted material on can opener. Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Salt container.
Observed nonfood-contact equipment in poor repair Fan cover guards on coolers Repeat Violation.
Observed personal care item stored with food. Purse in dry storeroom Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
Critical - Observed raw animal food stored over cooked food. Raw Pork over French toast. Repeat Violation.
Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over cheese. Repeat Violation.
Critical - Observed unlabeled spray bottle. Blue cleaner.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Shelves not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Old foil cover.
Critical - Working containers of food removed from original container not identified by common name. Salt container.
Light not functioning. Hoods.
Observed employee with no hair restraint.
Observed nonfood-contact equipment in poor repair fan cover walk in cooler.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed raw animal food stored over cooked food. Freezer .
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.