Boston Market #123 Improves its Sanitary Rating
2451 N Federal Hwy
Pompano Beach, FL 33064
;
Basic - - From inspection on 2016-10-13: Basic - Floor tiles cracked, broken or in disrepair. Prep area, mop sink area, walkin cooler **Warning** - From follow-up inspection on 2016-10-14: **Time Extended**
Basic - - From inspection on 2016-10-13: Basic - Hole in or other damage to wall. Broken tile near rotisserie. **Warning** - From follow-up inspection on 2016-10-14: **Time Extended**
High Priority - - From inspection on 2016-10-13: High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection on 2016-10-14: **Time Extended**
Intermediate - - From inspection on 2016-10-13: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Prep cooler by rotisseries with ambient temperature of 47° F. **Warning** - From follow-up inspection on 2016-10-14: Pending parts . No foods stored in cooler at this time. **Time Extended**
Basic - Clean bowls and pans not stored inverted or in a protected manner in dishwashing area shelving. Equipment inverted. **Corrected On-Site** **Warning**
Basic - Floor tiles cracked, broken or in disrepair. Prep area, mop sink area, walkin cooler **Warning**
Basic - Hole in or other damage to wall. Broken tile near rotisserie. **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor in rear prep area. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 50° F, tomato 48° F, cheese 47° F, cheese 50° F, and chicken salad 47° F all at flip top cooler in front counter prep area. All foods iced down. Cooler with ambient temperature of 47° F. **Warning**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meatloaf from 46° F to 46° F within 20 min Cooling in covered container at walkin cooler. Uncovered container. **Corrective Action Taken** **Warning**
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. At 84° F in ladies restroom and 89° F in men's restroom. **Warning**
Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Repeat Violation** **Warning**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Prep cooler by rotisseries with ambient temperature of 47° F. **Warning**
Basic - Accumulation of dead insects or other pests in the dining room area, restroom and dry storage.
Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone in food storage shelving unit in rear prep area. Cellphone removed and properly stored. **Corrected On-Site**
Basic - Floor area(s) covered with standing water. In walkin cooler, prep area, and cookline area.
Basic - Floor tiles cracked, broken or in disrepair. At Walkin cooler and by back door, water pooling inside cracks. **Repeat Violation**
Basic - Ice scoop handle in contact with ice. At ice machine. Handle elevated. **Corrected On-Site**
Basic - Insect control device installed over dry storage area over takeout containers. **Repeat Violation**
Basic - Water leaking from pipe . Leaking water from water filter near ice machine.
Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes 109°F-126° F at hot holding cabinet in rear prep area. Reheated to 200° F to place on hot hold. **Corrected On-Site**
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in rear prep area. Paper towels placed on top of dispenser. **Corrective Action Taken**
No Violations Were Observed
Basic - Employee with no hair restraint while engaging in food preparation. In back kitchen. Employee put on hat. **Corrected On-Site** **Warning**
Basic - Floor tiles cracked, broken or in disrepair. In front of back kitchen door. **Warning**
Basic - Insect control device installed over take-out containers in dry storage. Containers moved. **Corrected On-Site** **Warning**
Basic - Old labels stuck to food containers after cleaning. On plastic containers on drying rack near three compartment sink. Operator removed labels and send containers through dishmachine. **Corrective Action Taken** **Warning**
Basic - Single-service articles improperly stored. Take-out containers not inverted in dry storage. Operator inverted. **Corrected On-Site** **Warning**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored over ready to eat gravy and stuffing in walk in cooler. Operator repositioned vegetables to another shelf. **Corrected On-Site** **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer buckets stored on floor in front of chicken ovens. Operator moved buckets. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Employee on cell phone did not wash hands before putting on gloves. Employee washed hands, then put on gloves. **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical stored by or with single-service items. Glue stored over to-go containers in dry storage. Operator moved glue to another area. **Corrected On-Site** **Warning**
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink. **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Squash casserole 46° to 48° within 1 hour, chicken pot pie 44° to 45° within 1 hour, veggie soup 51° to 52° within 1 hour. All foods prepared today tightly covered in walk in cooler. At current rate of cooling the foods will not reach 41° F or below within 6 hours. Operator uncovered all foods. **Corrective Action Taken** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink in back kitchen. **Repeat Violation** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
No Violations Were Observed
Basic - Equipment in poor repair. Cabinet in disrepair , not smooth and easy cleanable. Below handwash sink in front counter area. **Repeat Violation**
Basic - Observed: Basic - Dead roaches on premises. Approximately 15 dead roaches in dishwashing area, and 2 dead in front counter area. On 4/18/15 no dead roaches observed.
Basic - Observed: Basic - Equipment in poor repair. Cabinet under handwash sink in front counter area not smooth and easy cleanable. In disrepair.
Basic - Observed: Basic - Floor soiled/has accumulation of debris. Under ice machine.
Basic - Observed: Basic - Floor tiles cracked, broken or in disrepair. By mop sink area.
High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 52° F, feta 52° F, tomatoes 52° F, lettuce 52° F, chicken salad 52° F all at cookline flip top cooler. On 4/18/15 no food stored inside the cooler. Ambient temperature at 38° F.
High Priority - Observed: High Priority - Roach activity present as evidenced by live roaches found. Approximately 28 live roaches in dishwashing area and 8 live roaches in rear prep area. On 4/18/15 no live roaches observed.
High Priority - Observed: High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Degreaser bottle by clean containers in shelving by dishwashing area.
Intermediate - Observed: Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Observed: Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area.
Intermediate - Observed: Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline flip top cooler with ambient temperature of 48° F. On 4/18/15 ambient temperature at 38° F.
Intermediate - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Observed: Dead roaches on premises. Approximately 15 dead roaches in dishwashing area, and 2 dead in front counter area.
Basic - Observed: Equipment in poor repair. Cabinet under handwash sink in front counter area not smooth and easy cleanable. In disrepair.
Basic - Observed: Floor tiles cracked, broken or in disrepair. By mop sink area.
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Rear prep area.
High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 52° F, feta 52° F, tomatoes 52° F, lettuce 52° F, chicken salad 52° F all at cookline flip top cooler.
Intermediate - Observed: Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cookline flip top cooler with ambient temperature of 48° F.
High Priority - Observed: Roach activity present as evidenced by live roaches found. Approximately 28 live roaches in dishwashing area and 8 live roaches in rear prep area.
Basic - Equipment in poor repair. Front cover plate missing at ice machine.
Basic - Floor tiles cracked, broken or in disrepair. Cracked tile with water pooling in gap, ungrounted tile in dry storage
Basic - Insect control device installed over takeout containers in dry storage room. **Repeat Violation**
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cabinet interior under hand wash sink in front counter area not smooth and easy cleanable.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini over ready to eat foods at walkin cooler.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes 112° F and cooked veggies 89° f at front counter area display steamer. Heat turned up . Corrective action taken.
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray cleaning solution bottle by clean utensils on shelving unit in dishwashing area. **Corrected On-Site**
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 employee health policy and Big 5. Provided bulletin. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In rear prep area.
Basic - Food storage container/container lid cracked or broken.
Basic - Food stored on floor. Prepped veggies at walkin cooler.
Basic - In-use ice scoop stored on soiled surface between uses. In dirty container by ice machine.
Basic - Insect control device installed over take out containers in dry storage are.
Basic - No Heimlich maneuver/choking sign posted.
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum foil containers not properly inverted in dry storage room. **Corrected On-Site**
Basic - Soiled reach-in cooler gaskets. At front counter area cookline coolers.
Intermediate - Accumulation of black/green mold-like substance on/around soda machine ice dispensing nozzle.
Intermediate - Interior of refrigerator soiled with accumulation of food residue. 3 door DELFIELD freezer in rear prep area.
Basic - Food storage container cracked or broken.
Basic - Hole in wall. Next to DELFIELD freezer in rear prep area.
Basic - No Heimlich maneuver/choking sign posted.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At DELFIELD cooler at cookline used to store premade salads.
Basic - Rubber/plastic/vinyl spatula cracked/chipped.
Basic - Soiled reach-in cooler gaskets. At DELFIELD 3 door freezer in rear prep area.
High Priority - Small flying insects in dry storage, prep and cookline area.
Basic - Cove molding at floor/wall juncture broken/missing. By cookline area and dishwashing area.
Basic - Floor tiles cracked, broken or in disrepair. By mop sink area.
Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit.
Basic - Interior of microwave soiled with encrusted food debris.
Basic - Old food stuck to clean dishware/utensils. In dishwashing area shelves. **Corrected On-Site**
Basic - Soiled reach-in cooler gaskets. At cookline flip top prep cooler and at DELFIELD freezer in rear prep area.
High Priority - Live, small flying insects in dry storage room.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese at 58° F in rear prep area table. Added ice to food level. Must discard within 4 hours from leaving temperature control. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Cutting board(s) stained/soiled. At Cookline prep cooler.
Intermediate - Hot water at handwash sinks does not reach 100 degrees Fahrenheit.
Intermediate - No hot running water at three-compartment sink.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
Observed equipment in poor repair, Delfield reach in cooler door does not seal, Ambient air temperature 41 degrees.
Critical - Covered waste receptacle not provided in women's bathroom.
Floors not maintained smooth and durable, grout worn in dry storage.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter, 69 degrees. Front counter.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, employee scooping ice with cup. Corrected On Site.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, spoons, front counter.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, garlic butter and cheddar cheese 45 degrees at prep station. Corrected On Site. Management iced down, 41 degrees at end of inspection. Repeat Violation.
Critical - Observed interior of microwave soiled.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, spoons by cash register. Corrected On Site.
Critical - Observed small flying insects in drybstorage area.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter in prep area. 50 degrees. Corrected On Site. Employee iced down.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, mashed potatoes, 123 degrees. Corrected On Site. Management reheated.
Observed build-up of mold-like substance on surface of nonfood-contact surface, gasket on reach in freezer.
Observed residue build-up on nonfood-contact surface, gasket in reach in cooler.
Observed single-service items stored on floor, lids in dry storage.
No Violations Were Observed
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beef brisket, chicken salad and chicken. All 50 to 51 degrees. This violation must be corrected by : 09/21/11. Corrected On Site .Management moved to working cooler.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, beverage air cooler by drive thru.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed soil buildup inside ice bin.
Critical - Observed buildup of slime on soda dispensing nozzles, ice shoot.
Observed open dumpster lid.
Critical - Observed 1 live flies in kitchen.
Critical - Observed several dead flies in kitchen light shield.
Observed shelving in cold holding unit in poor repair.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Observed floor area(s) covered with standing water.
Critical - Electrical outlet missing cover plate. For reporting purposes only.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed cutting board grooved/pitted and no longer cleanable.
Observed old food stuck to clean dishware/utensils.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed soil buildup inside ice bin at soda machine.
Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Covered waste receptacle not provided in women's bathroom.
Observed food debris accumulated on kitchen floor. observed behind equipment
Ceiling tile missing.
Ceiling tile missing.
Critical - Hand wash sink lacking proper hand drying provisions.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Light not functioning.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed attached equipment soiled with accumulated dust. observed fan guards in walkin cooler dusty
Critical - Observed buildup of slime in the interior of ice machine.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed hand wash sink used for purpose other than washing hands.
Observed insect control device installed over single service area.
Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
Observed single-service items stored on floor.
Critical - Observed soil buildup inside ice bin.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed toxic item stored by utensils.
Observed wall soiled with accumulated black debris in dishwashing area.
Unwrapped single-service utensils not presented so that only the handles are touched.
Critical - Covered waste receptacle not provided in women's bathroom.
Light not functioning.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of soiled material on mixer head.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed interior of microwave soiled.
Observed old labels stuck to food containers after cleaning.
Critical - Observed soil buildup inside ice bin.
Critical - Observed soiled reach-in cooler gaskets.
Observed unnecessary items on the premise. observed plunger behind mixer
Observed wall soiled with accumulated black debris in dishwashing area.