Boston Market #0275 Degrades its Sanitary Rating
4701 Babcock St NE
Palm Bay, FL 32905
;
Basic - Current Hotel and Restaurant license not displayed./verified ownership with manager **Warning**
Basic - Cutting board has cut marks and is no longer cleanable./front line **Warning**
Basic - Drain cover(s) missing./drain dish machine area **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on the ice machine **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
Basic - Ice buildup in reach-in freezer. **Warning**
Basic - Walk-in cooler floor soiled./ chicken juices on the floor **Warning**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Quarter white and whole white chicken 101-108°-less than 4 hrs recommended rapid reheat **Corrective Action Taken** **Warning**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./quatanary ppm 400++++re-educated manager showed chart color and directions on sanitizer container **Corrective Action Taken** **Warning**
Intermediate - Employee used handwash sink as a dump sink./ front line **Warning**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit./front line hand wash sink 73-75° **Warning**
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
Basic - Floor area(s) covered with standing chicken juice in the chicken walk in and in front of the unit also
Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container./streusel **Corrected On-Site**
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Front line **Corrected On-Site** **Repeat Violation**
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - Heavy Accumulation of mold-like substance on lemonaide drink dispensing nozzles/equipment.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ opened drink on ice machine **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting./ metal cambro's not air dried before being put together **Repeat Violation**
Basic - Interior of microwave moderately soiled with encrusted food debris. **Repeat Violation**
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination./ to go lids in the storage area **Corrected On-Site**
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.front line hand wash sink got to proper 100°let manager know to be sure to run water so it reaches the front line and is available when employees start utilizing the front line area **Corrected On-Site**
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html/ manager still can't locate his certification- I have seen it on previous inspection- know it expires this month still doesn't have-MUST HAVE CERTIFICATE AND NEW MANAGER CERTIFICATION BEFORE THE NEXT INSPECTION- Paul Barnwell
Intermediate - Moderate Accumulation of black/green mold-like substance on/around juice dispensing nozzles. **Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Interior of microwave moderately soiled with encrusted food debris.
Basic - Old food stuck to clean dishware/utensils.
Basic - Old labels stuck to food containers after cleaning.
Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./ wiping bucket by clean pans **Corrected On-Site**
Basic - soiled floors by the 3 compartment sink
High Priority - Employee failed to wash hands before putting on gloves to work with food. / employee left the expediter line came back put on gloves with out washing hands
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ meatloaf 112°, less than 4 hrs recommended rapid re- heat- manager discarded
Intermediate - Employee used handwash sink as a dump sink./ front line
Intermediate - Hot water not provided/shut off at employee handwash sink./ front line 82°
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. MANAGER UNABLE TO LOCATE CERTIFICATION- I did observe the certification on the last inspection-not warning at this time must locate and have available for inspections
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda and ice dispensing nozzles.
Intermediate - Moderate Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment.
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
Intermediate - Front line Cutting board(s) stained/soiled. **Warning**/
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
Basic - Cutting board has cut marks and is no longer cleanable/ front line. **Repeat Violation**
Basic - Employee eating in a food preparation or other restricted area./ new employee re- educated **Corrected On-Site**
Basic - Floor area(s) covered with standing water./ back by 3 compartment sink area
High Priority - Employee failed to wash hands before putting on gloves to work with food. / re- educated **Corrected On-Site**
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
Basic - Equipment and utensils not properly air-dried - wet nesting.on drying rack **Warning**
Intermediate - Front line Cutting board(s) stained/soiled. **Warning**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.88° ran water for a while found at 102° **Corrected On-Site** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface./ slider shelves prep area
Basic - Ceiling tile in disrepair. /above ice machine has hole in it
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ on ledge of ice machine **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ watch
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Nonfood-contact equipment not designed and constructed in a durable manner./ peg board made of pressed board
Basic - Reach-in cooler gasket torn/in disrepair./sandwich unit and 3 door unit by back door
Basic - Soil/mold-like residue build-up on nonfood-contact surface./ behind and edges of front counter hand sink
Basic - Walk-in cooler ceiling soiled with heavy slimy/mold-like build-up.
Basic - Wall soiled with mold like substance behind soda multiplex
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ whipped butter blend 59°f held three hours on ice, recommended rapid chill
Intermediate - Moderate Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment./
Basic - 4-603.15(A) old labels stuck to clean containers
Basic - Dusty air conditioning vent covers. Dish area
Basic - Food storage container/container lid cracked or broken.
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.light shield cracked above prep table in kitchen
Basic - Single-service articles improperly stored.sporks **Corrected On-Site**
Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ marshmallows back prep area **Corrected On-Site**
Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container./ cooked vegables front line **Corrected On-Site**
Intermediate - Employee applied hand antiseptic in place of washing hands as required./ after taking money than scooping food for customers **Corrected On-Site**
Basic - Old labels stuck to food containers after cleaning.
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
Intermediate - Moderate Accumulation of black/green mold-like substance in the interior lip of the ice machine.
Basic - Equipment and utensils not properly air-dried - wet nesting.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed soil buildup inside ice bin.light buil up
Critical - Vacuum breaker mising at hose bibb.no back flow prevent device on the y connect at the mop basin
Observed attached equipment soiled with accumulated dust.the fan covers in the walk in cooler
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on the ice machine
Observed cutting board grooved/pitted and no longer cleanable.
Lights missing the proper shield, sleeve coatings or covers.above the prep table Corrected On Site.
Observed in use utensils stored with handle in the product reach in cooler.
Critical - Washed hands in unapproved sink (3 comp sink).
Cutting board moderately grooved.
Old labels stuck to clean containers.
Wet wiping cloth not properly stored in sanitizer.
Critical - Potatoe slicer moderately soiled.
Wet nesting in cambra's dish area.
Single service containers not stored properly inverted.
Employee helmet stored on chicken boxes.
Critical - Observed employee training program in use but no original certifications observed.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands./before putting on glovesCorrected On Site.
Observed cutting board moderately grooved/pitted and no longer cleanable./sandwich line
to go containers stored on mildly soiled trays front line Corrected On Site.
Critical - Hot water not provided/shut off at employee hand wash sink./front line temperature at 82 degrees f
Observed leaking pipe at plumbing fixture./by fioters for ice machine pipe is on order
Observed food debris moderate accumulated on all floors under equipment front and back lines
Critical - all employees trained but no original certification
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ garlic butter ice bath-recommended add more ice to rapid chill Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./44-48 degrees f phfs in walk in cooler recommended rapid chill
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above./recommended rapid reheat to 165 degrees fRepeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./ambient read walk in cooler 1 /50 degrees f-tech on site-statedd unit just coming out of defrost cyclrCorrected On Site.
Critical - observed employees trained have a photo copied certification not an original one
Critical - Observed garlic butter cold held at greater than 41 degrees Fahrenheit.found at 53F on ice bath recommend rapid chill. Corrected On Site.plaed in cooler.Repeat Violation.
Critical - Auju not held at 135 degrees Fahrenheit or above.found at 118F.recommend to reheat to 165F. Corrected On Site.placed in microwave
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before appling gloves. Corrected On Site.
Observed employee drop knife on floor and place on counter. Corrected On Site.employee took knife to 3 bay sink.
Critical - Vacuum breaker mising at hose bibb.on y connection at mop sink for mop bucket
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic butter spread 48F.recommend rapid chill
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken salad in cook line RIC 44F.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.shredded bbq chicken h.h 131F.recommend to reheat to 165F.
Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.off 15 degrees.cook line cooler and meat walkin cooler
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.front line water 82F. Corrected On Site.
Observed prep cutting board badly grooved/pitted and no longer cleanable.
Critical - Observed buildup of soiled material on mixer head. Corrected On Site.
Observed single-service articles improperly stored.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Observed jug of detergent stored by food. Corrected On Site.
53A:No certified manager on site with 4 employee's are more.No certified food manager on site with 4 employee's.Tinesha is the manager on site and she has no certification.
In use food dispensing utensils properly stored
Lighting provided as required. Fixtures shielded
Non-food contact surfaces clean
Walls, ceilings, and attached equipment, constructed, clean
Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean
Floors properly constructed, clean, drained, coved
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food contact surfaces of equipment and utensils clean
Critical - Food management certification valid
Critical - Presence of insects/rodents. Animals prohibited
2 Ceiling tiles missing hallway to restrooms.
Critical - Exit signs not properly illuminated. For reporting purposes only.west entrance
Critical - Hot water not provided/shut off at employee hand wash sink.kitchen handsink
Critical - Observed heavy buildup of mold like substance in the interior of ice machine shoot at the soda station.
Critical - Observed heavyly soiled Walkin cooler gaskets.
Observed ceiling tile bowing over chicken prep table
Observed dusty ceiling tiles and/or air conditioning vent covers.kitchen
Observed garbage on the ground and/or pad around dumpster.
Observed gaskets with heavy slimy/mold-like build-up.walkin coolersRepeat Violation.
Observed heavy dust ceiling air conditioning vent covers above rack where clean dishes are stored in the dish area.
Observed heavy mold like substance on fan covers in the walkin cooler
Critical - Observed heavy moldlike substance on the front line reach-in cooler gaskets.
Critical - Observed heavyly soiled reach-in frezzer gaskets. 3 door frezzer
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.front line RIC
Observed moderate build-up of mold-like substance on the walkin coolers shelves
Critical - Observed moderate buildup of soiled material on mixer head.
Critical - Observed moderate encrusted, soiled material on potatoe slicer.
Observed open dumpster lid.
Observed walkin cooler shelves chipping and rusting
Observed wall soiled with accumulated black debris in dishwashing area.
Observed wall soiled with accumulated food debris walkin cooler.
Critical - Vacuum breaker mising at hose bibb.y connection at the mop sink.