Olympic Flame Diner Degrades its Sanitary Rating
80 S Federal Hwy
Deerfield Beach, FL 33441
Health Inspection Reports
9/27/2016 | 5 Violations | Rating 4.5/5
Basic - Stored food not covered in walk-in cooler. Prepped carrots and bread. Foods covered. **Corrected On-Site**
Basic - Utensils in poor condition. Rusted can opener.
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Corrected to 100 ppm chlorine. **Corrected On-Site**
High Priority - Food stored in ice used for drinks. Drink bottle inside ice machine. Bottle removed. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked gyro meat and fries at freezer at end of cookline. Foods moved and properly stored. **Corrected On-Site**
3/23/2016 | 1 Violations | Rating 5/5
Basic - - From inspection on 2016-03-22: Basic - Utensils in poor condition. Rusted shelving in dishwashing area. - From follow-up inspection on 2016-03-23: Time extended. **Time Extended**
3/22/2016 | 13 Violations | Rating 4/5
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on exterior of bulk sugar container near dishwashing area.
Basic - Employee personal items stored in or above a food preparation area. Purse on the shelf above onions on shelving unit near walk-in freezer. Employee moved and properly stored it. **Corrected On-Site**
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in front counter wearing a watch.
Basic - Light not functioning. In the storage room .
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In cookline area near fryers.
Basic - Stored food not covered in walk-in cooler. Cooked mushrooms. Employee covered mushrooms. **Corrected On-Site**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cooked mushrooms at walk-in cooler. Employee moved mushrooms and properly stored foods. **Corrected On-Site**
Basic - Utensils in poor condition. Rusted shelving in dishwashing area.
Basic - Wiping cloth sanitizing solution stored on the floor. At cookline.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food (bread) without washing hands. Employee changed gloves and washed hands. **Corrected On-Site**
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. Dishwasher went from dirty to clean dishes without changing gloves and washing hands first. Employee washed hands. **Corrected On-Site**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his dirty clothes and then handled food . Employee washed hands. **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Raw steak and raw shrimp stored over cooked Gyro meat at the reach in freezer at the end of the cookline. Employee moved foods and properly stored them. Raw steak over cooked lamb at the walkin cooler. Employee moved and properly stored foods **Corrected On-Site**
8/20/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
8/19/2015 | 7 Violations | Rating 4/5
Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 0 ppm. Corrected to 100 ppm. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name, squirt bottle on cookline. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, True unit across from stove tuna salad 55°, egg salad 56°, turkey 58°, chicken salad 57°, cut tomatoes 55°, raw beef 62°, grilled onions 62°, slaw 63°, cheese 61°, French toast batter 59°. Employee stated all TCS food placed in cooler before 11 am, stop sale issued. **Repeat Violation** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **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, true unit on cookline, ambient air temperature 49°. **Repeat Violation** **Warning**
1/22/2015 | 5 Violations | Rating 4.5/5
Basic - Coffee filters not stored in a protected manner to prevent contamination. At front line.
Basic - Employee personal items stored in or above a food preparation area.Personal cell phone phone on prep table by waffle station. Cook moved phone to appropriate location upon request. **Corrected On-Site**
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of a dirty dish.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Flip top reach in at cook's line - ham 46°, chopped tomatoes 56°, butter 56°, yogurt sauce 49°, Swiss cheese 57°, sliced tomatoes 60°, cole slaw 54, underneath - raw hamburger 50°, chicken salad 45°.Corrective action taken - cook moved TCS food to another properly functioning reach-in cooler. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.At 200 ppm chlorine - corrected to 100 ppm. **Corrected On-Site**
7/1/2014 | 11 Violations | Rating 3.5/5
Basic - Equipment in poor repair. Rusted shelving unit in dry storage room.
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline.
Basic - Single-service articles improperly stored. Takeout containers not properly inverted in dry storage room. **Corrected On-Site**
Basic - Soiled reach-in cooler gaskets. At True Refrigerator by kitchen entryway.
Basic - Walk-in freezer floor soiled. Under racks
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cheese at 66° F, burger at 62° F, salmon at 52° F, cut tomatoes at 52° F, cooked onions at 58° F, ham at 52° F, turkey at 48° F and cole slaw at 51° F all at cookline flip top cooler. Cooler was restocked about 1 hour ago. Food iced down, moved into working cooler, time mark. All foods must be discarded within 4 hours from leaving temperature control. Corrective action taken. AC repair on premises within 30 minutes of arrival. Working on cooler.
High Priority - Employee failed to wash hands before putting on new set of gloves to handle clean dishware. Dishwasher. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions at 48° F, batter at 49° F at True Refrigerator at end of cookline. Food had been restocked less than 1/2 hr in cooler. Placed in working cooler. Foods must be discarded within 4 hours from leaving temperature control.corrective action taken.
Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
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 and True Refrigerator at end of cookline. AC repair on premises within 30 minutes of arrival. Working on cooler.
Intermediate - Soil residue in food storage containers. Bulk Sugar container in rear prep area.
1/8/2014 | 12 Violations | Rating 3/5
Basic - Case/container/bag of food stored on floor in walk-in cooler. Dressing .
Basic - Food debris accumulated on kitchen floor. By bread rack in cookline area.
Basic - Storage of tools on shelf above or with clean equipment and utensils. On shelving near dishwashing area.
Basic - Uncovered food stored near sink exposed to splash. By HANDWASH sink at cookline. Cutting board also placed in front of HANDWASH sink where cross contamination may occur.
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site**
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household use only RAID in shelving in dry storage area.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sausage at 69° F at cookline under no temperature control. Place on grill to maintain at 135° F or above. Corrective action taken.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. No changing of gloves when contaminated with raw shelled egg drippings and then handling pancakes. **Corrected On-Site**
Intermediate - Cutting board(s) stained/soiled. Cookline area.
Intermediate - Handwash sink used for purposes other than handwashing. Used to store whisks. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sausage at 80°F and chicken at 94° F at cookline on speed rack. Placed inside walkin cooler. Corrective action taken.
Intermediate - Soil residue in food storage containers. Sugar and flour containers near dishwashing area.
8/6/2013 | 11 Violations | Rating 4.5/5
Basic - Case/container/bag of food stored on floor in walk-in cooler. Bacon **Warning**
Basic - Employee beverage container in clean dishware area does not have a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
Basic - Employee with no hair restraint. Dishwasher. **Warning**
Basic - Equipment in poor repair. HOBART mixer exterior rusted. Dishwashing area shelving rusted. **Warning**
Basic - Food storage container/container lid cracked or broken. Bagel storage container at cookline broken. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area. **Warning**
Basic - No Heimlich maneuver/choking sign posted. **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline cooler. **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 200 ppm in front counter area. **Warning**
High Priority - Dead roaches on premises. I dead roach on floor in dry storage area. **Warning**
Intermediate - Cutting board(s) stained/soiled. At end of cookline . **Warning**
7/11/2013 | 14 Violations | Rating 4.25/5
Basic - Case/container/bag of food stored on floor in walk-in cooler. Bacon **Warning**
Basic - Employee beverage container in clean dishware area does not have a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
Basic - Employee with no hair restraint. Dishwasher. **Warning**
Basic - Equipment in poor repair. HOBART mixer exterior rusted. Dishwashing area shelving rusted. **Warning**
Basic - Food storage container/container lid cracked or broken. Bagel storage container at cookline broken. **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dishwashing area. **Warning**
Basic - No Heimlich maneuver/choking sign posted. **Warning**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cookline cooler. **Corrected On-Site** **Warning**
Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline cooler. **Warning**
Basic - Stored food not covered in walk-in cooler. Prepped carrots. **Corrected On-Site** **Warning**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 200 ppm in front counter area. **Warning**
High Priority - Dead roaches on premises. I dead roach on floor in dry storage area. **Warning**
Intermediate - Cutting board(s) stained/soiled. At end of cookline . **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
3/14/2013 | 3 Violations | Rating 4.5/5
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.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, employee failed to wash hands after cracking eggs then grabbing toast. **Corrected On-Site**
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.
8/3/2012 | 5 Violations | Rating 4.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter in prep area. Corrective action taken. Employee time marked product and will discard by 11:00.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Observed cutting board grooved/pitted and no longer cleanable, reach in cooler .
Critical - Observed interior of microwave soiled.
Observed residue build-up on nonfood-contact surface, reach in freezer door, cookline .
1/27/2012 | 5 Violations | Rating 3.75/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, eggs and egg whites 56 degrees. Corrected On Site. Management volutarily discarded. Repeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, beef and chicken gravy 125 degrees. Corrected On Site. Employee reheated.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage on cookline. Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, Continental reach in cooler across from fryers.This violation must be corrected by : 03/27/12.
8/25/2011 | 6 Violations | Rating 4.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit chicken and tuna salad 45 degrees.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage on cookline 117 degrees. Corrected On Site. Employee reheated.
Observed ice scoop with handle in contact with ice, waitstation.Corrected On Site.
Observed nonfood-contact equipment in poor repair, mixer rusty above bowl.
Critical - Observed interior of microwave soiled, cookline.
Wall not smooth and easily cleanable, dry storage.
3/30/2011 | 12 Violations | Rating 2.5/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, ham in walk in cooler.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham and spinach, reach in cooler.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, gravy 108 degrees. Corrected On Site. Employee reheated.
Critical - Observed raw animal food stored over cooked food, raw beef over grape leaves,reach in cooler. Corrected On Site.
Critical - Observed food stored on floor, bacon walk in cooler. Corrected On Site.
Critical - Observed interior of microwave soiled, both. Repeat Violation.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, polar quest. Repeat Violation.
Observed build-up of mold-like substance on surface of nonfood-contact surface, 3 compartment sink.
Observed wall soiled with accumulated food debris, under microwave.
Critical - Observed toxic item stored by food, degreaser on cookline by buns. Corrected On Site.
Critical - Observed toxic item stored by utensils, dish area. Corrected On Site.
Critical - Observed unlabeled spray bottle, degreaser. Corrected On Site.
8/18/2010 | 13 Violations | Rating 2.75/5
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed raw animal food stored over ready-to-eat food. observed in reachin cooler
Critical - Observed food stored on floor. observed in walkin cooler
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed interior of microwave soiled.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed buildup of soiled material on mixer head.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Observed handwash sink used for purposes other than handwashing.
Observed wall soiled with accumulated food debris. observed on cookline
3/13/2009 | 25 Violations | Rating 0.75/5
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Floors not constructed easily cleanable. observed floors not sealed
Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. observed sausage stored under grill
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Critical - Observed buildup of soiled material on mixer head.
Observed cutting board grooved/pitted and no longer cleanable.
Observed drain clogged in dumpster area.
Observed dumpster area not clean.
Critical - Observed employee changed gloves without washing hands.
Observed employee with soiled clothing.
Critical - Observed evidence of employee smoking in food preparation or other non-designated area.
Critical - Observed food being cooled by nonapproved method. observed roast cooled improperly. large roast not sliced before cooling
Critical - Observed interior of microwave soiled.
Observed personal item stored with food and dry storage.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed raw shell eggs held at 78 degrees on cookline Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed steak at 46 degrees in reachin cooler
Critical - Observed raw animal food stored over ready-to-eat food. observed in reachin cooler and walkin cooler and in walkin freezer
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in walkin freezer
Critical - Observed soiled reach-in cooler gaskets.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. observed in walkin cooler
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Critical - Vacuum breaker mising at hose bibb.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.
12/8/2008 | 18 Violations | Rating 2.5/5
Floors not maintained smooth and durable.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Critical - No conspicuously located thermometer in holding unit.
Non-prewrapped utensils not properly presented. observed on dining tables
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Critical - Observed buildup of soiled material on mixer head. observed behind front counter
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed encrusted material on can opener.
Critical - Observed food stored on floor. observed bagels on floor on cookline
Critical - Observed interior of microwave soiled.
Critical - Observed raw animal food stored over ready-to-eat food. observed in walkin freezer
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed in reachin cooler
Observed utensils stored in crevices between equipment.
Observed wall soiled with accumulated black debris in dishwashing area.
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Working containers of food removed from original container not identified by common name.