Boston Market #193 Degrades its Sanitary Rating
8559 Pines Blvd
Pembroke Pines, FL 33024
;
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in dry storage area above shelf
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom, manager placed sign in restroom **Corrected On-Site**
Basic - Single-service articles improperly stored. Catering to go boxes stored on floor, employee placed on shelf **Corrected On-Site**
Basic - Wiping cloth sanitizing solution stored on the floor. Throughout the store, manager placed them on racks **Corrected On-Site**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. 1)Employee cutting cooked chicken up front changed gloved to make a sandwich no hand wash, hands washed. 2) employee in prep kitchen changed gloves no hand wash, washed hands **Corrected On-Site**
Intermediate - Hot water not provided/shut off at employee handwash sink. Up front hand sink no hot water. Manager turn on from the bottom **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 1)Hand sink in kitchen near glass coolers, manager provided 2) women's restroom, manager provided **Corrected On-Site**
Basic - - From inspection on 2016-05-25: Basic - No Heimlich maneuver/choking sign posted. - From follow-up inspection on 2016-07-27: Heimlich poster on order. **Time Extended**
Basic - - From inspection on 2016-05-25: Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. 30° vegetables, meats in walkin freezer. Repairman fixed. - From follow-up inspection on 2016-07-27: Walkin freezer under remodle. **Time Extended**
Basic - Cleaned and sanitized equipment or utensils not properly stored.
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. C
Basic - Wiping cloth sanitizing solution stored on the floor.
Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
Basic - Build-up of soil/debris on the floor under shelving. Under uniform and soda boxes shelves.
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above plastic storage area.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Hood filter missing.
Basic - No Heimlich maneuver/choking sign posted.
Basic - Potentially hazardous (time/temperature control for safety) food not maintained frozen solid in a freezer. 30° vegetables, meats in walkin freezer. Repairman fixed.
Basic - Wall soiled with accumulated black debris in dishwashing area. Prep sink area.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind soda boxes.
Basic - Water draining onto floor surface. Handsink sink into n kitchen.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Told manager and washed. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Dining room
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lucy, Henry, Tevi, Tanya
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Gray buckets on storage shelf next to 3 compartment sink. Inverted, **Corrected On-Site**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Forks at takeout window not inverted.
Basic - Floor area(s) covered with standing water. Ladies and mens bathroom and under 3 compartment sink.
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum covers, inverted, **Corrected On-Site**
Basic - Soil residue build-up on nonfood-contact surface. Rolling cart.
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. 124° turkey breast, hot held steam under counter. Reheating to 165°, **Corrected On-Site**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook, was told then washed, **Corrected On-Site**
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Pickup soiled dish then pickup clean takeout container, then fixed lemon aid container before washing hands, was told. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, kitchen.
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Repeat Violation** callback 9/15/15 weather stripping place on outside of door but daylight still shows through.
Basic - Floors not maintained smooth and durable. Walkin freezer floor rusty. Callback 9/15/15 floor still rusty.
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Repeat Violation**
Basic - Floor tiles missing. Prep area, back room and behind chicken rotisserie from area.
Basic - Floors not maintained smooth and durable. Walkin cooler floor rusty.
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
Basic - Wiping cloth sanitizing solution stored on the floor. Removed, **Corrected On-Site** **Repeat Violation**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, replaced, **Corrected On-Site** **Repeat Violation**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Post conference callback not complied 2014045738. **Admin Complaint** **Repeat Violation**
Basic - Clean cups/glasses not properly air dried - wet nesting. **Repeat Violation**
Basic - Shelf under preparation table soiled with food debris.
Intermediate - Cutting board(s) stained/soiled.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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. **Admin Complaint**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Post conference callback not complied 2014045738. **Admin Complaint** **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day callback use.
Basic - Cutting board has cut marks and is no longer cleanable. Chicken station.
Basic - Employee with no hair restraint while engaging in food preparation. Chefs, put on hats, **Corrected On-Site** CB, chef's pony tail is not effective as a hair restraint.
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked on shelf in kitchen.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Floor soiled/has accumulation of debris, entrance to walkin freezer.
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Self serve **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day callback use.
Basic - Cutting board has cut marks and is no longer cleanable. Chicken station.
Basic - Employee with no hair restraint while engaging in food preparation. Chefs, put on hats, **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked on shelf in kitchen.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Basic - Floor soiled/has accumulation of debris, entrance to walkin freezer.
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Self serve **Repeat Violation**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day callback use.
Basic - No Heimlich maneuver/choking sign posted.
Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
Basic - Wiping cloth sanitizing solution stored on the floor, next to soda counter.
Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, dining room.
Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
Basic - Wall soiled with accumulated black debris in dishwashing area.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, white tray inside.
Basic - Interior of refrigerator in disrepair/has exposed insulation, walkin door.
Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 48 walkin, pot pies, chicken, vegetables. Service called for repair, also had delivery at 9 am today. 24 hour callback.Walkin Temperature At 40 at 9 am. **Warning**
Basic - Equipment in poor repair.Walkin at 48, called for service. 24 hour callback required.
Basic - Interior of refrigerator in disrepair/has exposed insulation, walkin door.
Basic - Nonfood-contact equipment in poor repair, walkin freezer door not closing, ice buildup. 24 hour callback.
Basic - Exterior door has a gap at the threshold that opens to the outside, back door.
Critical - Observed soiled reach-in cooler gaskets-2 door cookline.
Critical - Observed soil buildup inside ice bin.
Critical - Observed buildup of slime on soda dispensing nozzles.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).-51 degress fahrenheit in walkin. See stop sale.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above-*125 degreees-chicken quarters--turned up heat Corrected On Site.135 degrees Repeat Violation.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-51 degrees; potatoes, spinage, sweet potato-cooling from last night at closing. Covered and stacked hot food in plastic containers-walkin cooler.
Critical - Observed potentially hazardous food thawed in standing water-turkey Corrected On Site.
Observed employee with no hair restraint--cook-manager
Critical - Observed buildup of slime on soda dispensing nozzles-up inside hole when nozzle is removed for cleaning.
Observed build-up of food debris, dust or dirt on nonfood-contact surface-outside walkin freezer door and surface.
Equipment and utensils not properly air-dried-wet nesting.
Observed water draining onto floor surface-from door of walkin freezer and frozen ice balls on floor.
Critical - Hand wash sink lacking proper hand drying provisions-ladies room.
Critical - Outer openings of establishment cannot be properly sealed when not in operation--back door.
Light not functioning in buffet Corrected On Site.
No copy of latest inspection report.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese in an ice bath. Corrected On Site. added ice.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. turkey, chicken on the front counter holding units. Corrected On Site. discarded
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. whole chicken at thr front counter display case. Corrected On Site. labeled as "FOR DISPLAY ONLY"
Critical - Observed employee eating in a food preparation or other restricted area. front counter area. Corrected On Site.
Observed employee with no hair restraint. cookline. Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, sauces, plant foods in the walk in cooler. according to PIC the door was left wide open during delivery.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. plant foods, chicken, soups in the alto-shaam. food was reheated. Repeat Violation. Corrected On Site.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. door was left wwide open during delivery. Corrected On Site. ambient temperature inside the walk in cooler at the end of the inspection was found to be under 41 degrees fahrenheit.
Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. alto-shaam. Repeat Violation. according to PIC the unit was turned on late.
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. front counter. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. prep area. Corrected On Site.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. prep area. Corrected On Site.
Critical - Hot water not provided/shut off at employee hand wash sink. men restroom.
Critical - No waste receptacle provided at handwash lavatory with disposable towels. front counter.
Critical - Hand wash sink lacking proper hand drying provisions. front counter. Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor, bottom.
Observed floor area(s) covered with standing water. back prep area, drain clogged.
Critical - Manager lacking proof of Food Manager Certification. MARK
No Violations Were Observed
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cheese, garlic butter, bacon. Corrected On Site. discarded. Repeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatos, turkey in the alto-shaam. Corrected On Site. reheated
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. whole chicken at the front counter steamtable. Corrected On Site. reheated.
Critical - Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. alto-shaam. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
Critical - Observed employee wash hands with no soap. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed equipment in poor repair. alto-shaam glass door in disrepair.
Observed single-service articles stored without protection from contamination. not inverted. dry storage area. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory. prep area. Corrected On Site.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. expired employee training certificates
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic butter in an ice bath. Corrected On Site. added ice.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. prep area. Corrected On Site. gloves
Critical - Observed empolyee wash hands with no hot water. front counter. Corrected On Site.
Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no-handled cups in food containers. Corrected On Site. Repeat Violation.
Critical - Hot water not provided/shut off at employee hand wash sink. front counter. Corrected On Site.
Plumbing system in disrepair. one of the handsink in the men restroom out of service.
Observed wall soiled with accumulated black debris in dishwashing area. Corrected On Site. Repeat Violation.
Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
Violation: 15-31-1Observed nonfood-contact equipment in poor repair. pickup window cabinet.
Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb. mopsink (splitted line). Repeat Violation.
Violation: 37-18-1Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. after touching cloths. Corrected On Site.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site. Repeat Violation.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves.
Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. handling money then take out boxes at the front counter.
Observed dispensing equipment that allows contamination. no-handled cups inside food containers. Corrected On Site. Repeat Violation.
Observed nonfood-contact equipment in poor repair. pickup window cabinet.
Critical - Vacuum breaker mising at hose bibb. mopsink (splitted line). Repeat Violation.
Critical - Hand sink missing in food preparation room or area. front counter. Repeat Violation.
Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Observed wall soiled with accumulated black debris in dishwashing area.
Observed dusty ceiling tiles and/or air conditioning vent covers.
Critical - Unlabeled toxic container does not bear the manufacturer's label.
No plan review submitted and renovations in progress. handsink removed when the front counter cabinet was replaced has not been reinstalled.
Critical - Violation: 05-09-1No conspicuously located thermometer in holding unit. salads RIC. Not working.
Violation: 15-31-1Observed nonfood-contact equipment in poor repair. WIC secondary door missing .
Ceiling tile missing. a/c cover at mop sink area.
Critical - Hand wash sink lacking proper hand drying provisions. prep area. Corrected On Site.
Critical - No conspicuously located thermometer in holding unit. salads RIC.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
Critical - No handwashing sign provided at a handsink used by food employees. prep area. Repeat Violation.
Observed build-up of grease on nonfood-contact surface. hood filters.
Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
Critical - Observed encrusted, soiled material on slicer. Repeat Violation.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation. Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Observed nonfood-contact equipment in poor repair. WIC secondary door missing .
Observed open dumpster lid.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, turkey in WIC.
Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham, cheese in WIC.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken in waiting station.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken in WIC.
Ceiling tile missing. prep area.
Critical - Hand wash sink lacking proper hand drying provisions. prep area.
Lights missing the proper shield, sleeve coatings or covers. Hood in prep area.
Missing drain plug at dumpster. Cardboard dumpster.
No copy of latest inspection report.
Critical - No handwashing sign provided at a handsink used by food employees. prep area.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed buildup of slime on soda dispensing nozzles.
Observed dusty ceiling tiles and/or air conditioning vent covers. prep area.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
Observed leaking pipe at plumbing fixture. faucet at prep sink.
Observed single-service articles stored without protection from contamination. take out boxes not inverted.