Cafe L' Europe Improves its Sanitary Rating
331 S County Rd
Palm Beach, FL 33480
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No Violations Were Observed
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.
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.
No Violations Were Observed
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed in bakery area, operator replaced. **Corrected On-Site** **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed in True glass door RIC milk 49°f, half n half 49°, butter 60°f, due to 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. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Demi glaze 49°f, butter 49°, cooked rice 49°, heavy cream 49°, sour cream 50°, operator unable to determine how long temperatures are over 41°f. Due to Walk-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. **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler Demi glaze 49°f, butter 49°, cooked rice 49°, heavy cream 49°, sour cream 50°, operator unable to determine how long temperatures are over 41°f. Due to Walk-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. 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. **Warning**
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. Observed True glass door RIC milk 49°f, half n half 49°, butter 60°f. **Warning**
Intermediate - Soda gun soiled. Observed next to bar. Operator cleaned. **Corrected On-Site** **Warning**
Intermediate - Walk-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. Observed in walk in cooler Demi glaze 49°f, butter 49°, cooked rice 49°, heavy cream 49°, sour cream 50°. **Warning**
No Violations Were Observed
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.WIC CEILING
Basic - Food stored on floor.WIF
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.DOVER SOLE
High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.CLARIFIED BUTTER 74° garlic in oil 67° LESS THAN TWO HOURS DISCARDED BY CHEF
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.
No Violations Were Observed
Basic - Clams/mussels/oysters removed from original container for long-term storage. **Warning**
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
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. SCREW TOP BOTTLE **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several reachins **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. 5 gallons of Red sauce at 54° in the WALKIN, made the day before **Warning**
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. STORAGE OF A MANDOLIN **Warning**
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Many items in the WALKIN not date marked **Warning**
Basic - Ceiling soiled with accumulated dust. Ceiling lights
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar
High Priority - Raw animal food stored over cooked food. Raw beef over cooked beef WIC, **Corrected On-Site**
High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Metal cleaner by clean pans, **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Server station
Critical - Observed drinks stored in ice used for drinks. BOTTLED DRINKS BAR ICE
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SALAD GREENS Corrected On Site.
Observed ice scoop with handle in contact with ice. BAR
Observed employee with no hair restraint.Corrected On Site.
Equipment and utensils not properly air-dried. DRYING PANS WITH TOWEL Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS IN HWS Corrected On Site.Repeat Violation.
Critical - Lack of toilet tissue at each toilet. EMPLOYEE BATHROOM
Critical - Handwashing cleanser lacking at handwashing lavatory. SOAP MACHINE NOT WORKING KITCHEN HWS
Critical - Observed raw animal food stored over ready-to-eat food. RAW FISH OVER OLIVES Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. LINE UTENSILS Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Equipment and utensils not properly air-dried. METAL PANS Repeat Violation.
No Violations Were Observed
Critical - Working containers of food removed from original container not identified by common name. WHITE SUBSTANCE BAKERY AREA
Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER CREAM BAKERY AREA Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. DESSERTS IN CHEST FREEZERS
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. IN SUGAR BAKERY, IN FLOUR IN DRY STORAGE
In-use utensil for hazardous food not stored in a clean, protected location. DROPPED TONGS ON FLOOR & RETURNED TO RACK FOR USE
Observed equipment in poor repair. RUSTY RACKS IN WALKIN COOLER
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm chlorine This violation must be corrected by : 1/10/12.
Equipment and utensils not properly air-dried. METAL PANS
Critical - Vacuum breaker mising at hose bibb. 2 faucets by back door inside fenced area
Critical - Observed handwash sink used for purposes other than handwashing. SQUEEGIE IN PREP HWS
Critical - No handwashing sign provided at a handsink used by food employees. BAR
Critical - Observed unlabeled spray bottle. kitchen Repeat Violation. This violation must be corrected by : 1/10/12.
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. SOME EXPIRED This violation must be corrected by : 1/10/12.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. CUTTING LRMONS & HERBS Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm chlorine, USE ALTERNATIVE SANITIZATION UNTIL REPAIRED, Corrected On Site. LINE OUT OF SANITIZER & NEEDED PRIMING
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. EMPLOYEE BATHROOM NOT SELF CLOSING
Critical - Hand wash sink lacking proper hand drying provisions. SERVER STATION
Observed attached equipment soiled with accumulated dust. lights in kitchen
Lights missing the proper shield, sleeve coatings or covers. BACK PAN STORAGE BY STAIRS
Critical - Observed unlabeled spray bottle. BAR WINDEX Corrected On Site.Repeat Violation.
Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength. GLASS WASHER AT 0ppm Repeat Violation.This violation must be corrected by : 4/25/11.AT CALLBACK MACHINE IN USE & MEASURED AT 0PPM CHLORINE.
Violation: 24-08-1Equipment and utensils not properly air-dried. METAL PANS; AT CALLBACK NUMEROUS METAL PANS WET NESTED
Critical - Observed food on menu that is misrepresented. MENU STATES ALASKAN SALMON, SERVING NORWEGIAN FARMED SALMON, Corrected On Site. NEW MENUS PRINTED
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. VEAL AT 64F LESS THAN 1 HOUR, Corrected On Site. MOVED TO WALKIN COOLER
Critical - Observed raw animal food stored over cooked food. RAW BEEF OVER COOKED BEEF & STOCKS WALKIN COOLER Corrected On Site.
Critical - Observed food stored on floor. BEEF IN FREEZER Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. AT 129F Corrected On Site. TURNED UP TO 135F
Critical - Observed employee eating in a food preparation or other restricted area. IN KITCHEN Corrected On Site.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED QUATERINARY
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. GLASS WASHER AT 0ppm Repeat Violation.This violation must be corrected by : 4/25/11.
Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Repeat Violation. USE ALTERNATIVE SANITIZATION UNTIL REPAIRED This violation must be corrected by : 4/25/11. Repeat Violation.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. CAN OPENER Corrected On Site.
Equipment and utensils not properly air-dried. METAL PANS
Lights missing the proper shield, sleeve coatings or covers. DRY STORAGE
Critical - Observed unlabeled spray bottle. FRONT SERVER STATION Corrected On Site.
Critical - Violation: 20B-03-1Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. USE COMPARTMENT SINK UNTIL REPAIRED
Critical - Observed cloth used as a food-contact surface. OVER PASTA IN COOKS RIC
In-use utensil not stored with handle above the top of potentially hazardous food and the container. IN CAKE FLOUR
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. COOKS UTENSILS Corrected On Site.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. IN BAKING AREA
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.GLASSES WAREWASH 0ppm, DO NOT USE UNTIL OPERATING CORRECTLY
Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. USE COMPARTMENT SINK UNTIL REPAIRED
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed handwash sink used for purposes other than handwashing. CUT LEMONS IN WAITSTATION HWS
Critical - Observed expired Food Manager Certification. This violation must be corrected by : 10/13/10.
Critical - Hot water not provided/shut off at employee bathroom hand wash sink. Corrected On Site.
Critical - Observed encrusted material on can opener.
Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. interior of blodgette oven.
Observed gaskets/seals on w/I cold holding unit in poor repair.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. salad table.
Observed employee with no hair restraint.Corrected On Site.
Critical - Observed encrusted material on can opener.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed soiled reach-in cooler gaskets.