Patio Bar & Grille Improves its Sanitary Rating
2096 NE 2nd St
Deerfield Beach, FL 33441
;
Basic - - From inspection on 2016-08-10: Basic - Soda gun holster with accumulated slime/debris. **Warning** - From follow-up inspection on 2016-08-11: **Time Extended**
Basic - - From inspection on 2016-08-10: Basic - Soil residue build-up on nonfood-contact surface. Can opener stand soiled. **Warning** - From follow-up inspection on 2016-08-11: **Time Extended**
High Priority - - From inspection on 2016-08-10: High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In bar area. **Warning** - From follow-up inspection on 2016-08-11: Small flying insects observed in bar area. **Time Extended**
Intermediate - - From inspection on 2016-08-10: Intermediate - Clam/oyster tags not marked with last date served. **Warning** - From follow-up inspection on 2016-08-11: **Time Extended**
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored outside under no overhead protection near bar. Ice buckets covered. **Corrected On-Site** **Warning**
Basic - Equipment in poor repair. Broken lid at cooler in bar area near dishmachine. **Warning**
Basic - Ice scoop handle in contact with ice at bar ice bin. Handle elevated. **Corrected On-Site** **Warning**
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Birds observed in dining room area. **Warning**
Basic - Soda gun holster with accumulated slime/debris. **Warning**
Basic - Soil residue build-up on nonfood-contact surface. Can opener stand soiled. **Warning**
Basic - Straws provided for customer not individually wrapped or in an approved dispenser. Unwrapped straws at bar top. Straws moved behind bar. **Corrected On-Site** **Warning**
Basic - Utensils in poor condition, Broken spatula . Spatula discarded. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee washed hands and put a new pair of gloves on. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. In bar area. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw beef 46° F, raw fish 46° F, turkey 46° F. Cheeses 46° F , cream 46° F, ribs 46° F, butter 46° F, soup 46° F, Demi glaze 46° F, and mixed greens 46° F all at walkin cooler with ambient temperature between 45-46° F. All potentially hazardous foods moved to a different working walkin cooler. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp stored behind sauce at make table on cookline flip top cooler where dripping from shrimp may contaminate sauce when being pulled forward. Foods moved and properly stored. **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap by pitchers in bar. Soap moved and properly stored. **Corrected On-Site** **Warning**
Intermediate - Clam/oyster tags not marked with last date served. **Warning**
Intermediate - No soap provided at handwash sink. At bar. Soap provided. **Corrected On-Site** **Warning**
Intermediate - Wild bird present inside establishment. Pigeon in dining room area. Birds removed. **Corrected On-Site** **Warning**
No Violations Were Observed
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in cooler on cookline. Operator removed all employee beverages. **Corrected On-Site**
Basic - Soda gun holster with accumulated slime/debris. In bar area.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar area. Operator put all wiping cloths in solution. **Corrected On-Site**
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade solution. Bar area. **Corrected On-Site**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw tuna 49°, raw shrimp 49°. Cooked shrimp 48°, all foods in cooler less than 4hrs. Cooler in prep area next to door. Ambient temperature 48°. Operator moved all TCS foods to another cooler. **Corrective Action Taken**
High Priority - Employee washed hands with no soap. Cook. Reviewed handwashing requirements with cooks. Cook washed hands upon request. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese 50° and sun dried tomatoes 49°. Cooler on on cookline. Operator put foods in walk in freezer **Corrective Action Taken**
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink greater than 400ppm quaternary ammonia. Operator added water to solution. Final concentration 200ppm. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Operator moved garbage can. **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
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. Cooler in prep area next to handwash sink. Raw tuna 49°, raw shrimp 49°. Cooked shrimp 48°. Ambient 48°. Operator moved all TCS foods to another cooler. **Corrective Action Taken**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wine storage canister cooler at bar.
Basic - Working containers of food removed from original container not identified by common name. Flour containers near cookline. Containers labeled. **Corrected On-Site**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 29 fresh and moist rodent droppings on top of dish machine, 1 fresh and moist rodent dropping on drain board at dish machine, observed 2 dry rodent droppings on top of food can on shelving unit by side prep area near Walk-in cooler, 4 fresh and moist rodent droppings by bread storage shelving near cookline, and 4 dry rodent droppings at bar.
Intermediate - Clam/mussel tags not marked with last date served.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink at Bar. Equipment and utensils moved. **Corrected On-Site**
Intermediate - Spray bottle containing toxic substance not labeled. Soap bottles at bar. Bottles labeled. **Corrected On-Site**
Intermediate - Clam/mussel tags not marked with last date served.
Basic - No handwashing sign provided at a hand sink used by food employees. Bar. **Warning**
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar. **Warning**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm . Corrected to 400 ppm quat. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Panko in dry storage shelving. **Corrected On-Site** **Warning**
Intermediate - Cutting board(s) stained/soiled. **Warning**
Intermediate - oyster tags not marked with last date served. **Warning**
Basic - Food stored in dry storage area not covered. Sesame seeds. **Corrected On-Site** **Warning**
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. At sugar container. **Corrected On-Site** **Warning**
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice bucket stored outside under no overhead protection getting wet from rain. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Thongs in bar area. **Corrected On-Site** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Bar. **Warning**
Basic - Soda gun holster with accumulated slime/debris. Bar. **Corrected On-Site** **Warning**
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar. **Warning**
Basic - Waste line missing at soda gun holster. In bar area. **Warning**
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm . Corrected to 400 ppm quat. **Corrected On-Site** **Warning**
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name. Panko in dry storage shelving. **Corrected On-Site** **Warning**
High Priority - Small flying insects in bar area. **Warning**
Intermediate - Cutting board(s) stained/soiled. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site** **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**
Intermediate - oyster tags not marked with last date served. **Warning**
Basic - Clean utensils or equipment stored in dirty container. **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.
Basic - Food stored in dry storage area not covered. Sesame seeds. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. At bar closest to kitchen entry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and panko bulk containers.
High Priority - Toxic substance/chemical stored by or with single-service items. Stainless steel cleaner next to straws in bar area. **Corrected On-Site**
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Employee used handwash sink as a dump sink. At cookline. **Corrected On-Site**
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
Intermediate - Hot water not provided/shut off at employee handwash sink. At bar. **Corrected On-Site**
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. Emailed advisory to Chef , printed and posted. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler. Tomatoes. **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. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Hood soiled with accumulated dust.
Basic - No handwashing sign provided at a hand sink used by food employees. At both HANDWASH sinks at bar.
Basic - Plumbing system in disrepair. Drain lines at soda gun holsters clogged on west side of bar .
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at prep sink.
Basic - Soda gun holster with accumulated slime/debris. Pool bar .
Basic - Soil residue build-up on nonfood-contact surface. At shot glass storage cooler in bar.
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws at bar top.
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins near cookline area.
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. 0 ppm .
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham at 52° F at cookline cooler, overstacked. Removed overstacked ham . Corrective action taken.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Holland arise sauce at 104° F at steam table. Raised by 3 containers from water. Removed extra containers. Corrective action taken. Sausage at 110° F on top of grill ,double paned and over stacked. Corrective action taken.
High Priority - Raw animal food stored over ready-to-eat food. Raw shelled eggs over veggies . **Corrected On-Site**
Intermediate - Clam/mussel tags not marked with last date served.
Intermediate - Handwash sink used for purposes other than handwashing. Used to store buckets, and utensils at bar.
Intermediate - Hot water not provided/shut off at employee handwash sink. East end of bar.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both HANDWASH sinks at bar.
Intermediate - No soap provided at handwash sink. East end of bar.
No Violations Were Observed
Basic - Ice scoop handle in contact with ice. Bar. **Corrected On-Site**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair. Tall true-brand reach in cooler on cooline.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Basic - Waste line missing at soda gun holster. Waste running into ice bin on to drink ice. Bar.
Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Repeat Violation.
Observed cutting board grooved/pitted and no longer cleanable colored boards.
Observed nonfood-contact equipment in poor repair, dry storage shelving rusty.
Critical - Observed encrusted material on can opener.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, plasticware. Corrected On Site.
Critical - Vacuum breaker mising at hose bibb, mopsink. Repeat Violation.
Floors not constructed easily cleanable, grout lines deteriorated though kitchen.
No Violations Were Observed
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, seared tuna, black bean sauce, potatoes, mashed potatoes, chicken and pork. 52 degrees. Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pasta, parm cheese, ham, egg whites, and eggs. All 62 degrees.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, whipped cream, butter, milk, cream cheese and oj. All 46 degrees.Repeat Violation.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, potatoes 108. Corrected On Site. Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler at window. Ambiant air temperature 52 degrees. This violation must be corrected by : 03/09/12.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline across from oven. Ambiant air temperature 60 degrees. Repeat Violation. This violation must be corrected by : 03/09/12.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler at bar. This violation must be corrected by : 03/09/12.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, cutting bananas. Corrected On Site.
Critical - Vacuum breaker mising at hose bibb, mopsink. Repeat Violation.
Critical - Handwash sink not accessible for employee use at all times, storing pan.
Critical - Handwashing cleanser lacking at handwashing lavatory, kitchen.
Critical - Violation: 02-15-1Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
Violation: 15-31-1Observed nonfood-contact equipment in poor repair, bottom of prep table.
Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb mopsink in kitchen.
Critical - Violation: 35A-07-1Observed small flying insects in dry storage area.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit baja dressing 53 degrees.Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pasta, cheese, beef and dressing. Corrected On Site. Management moved to working walk in cooler.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage 93 degrees. Corrected On Site. Management Reheated.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours pork, 48 degrees. Corrected On Site. Management volutarily discarded.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/06/2011.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw beef over seabass in reach in freezer.
Observed ice scoop with handle in contact with ice, bar. Corrected On Site.
Observed nonfood-contact equipment in poor repair, bottom of prep table.
Critical - Observed encrusted material on can opener. Corrected On Site.
Observed residue build-up on nonfood-contact surface handwashing sink faucets in kitchen.
Critical - Vacuum breaker mising at hose bibb mopsink in kitchen.
Critical - No handwashing sign provided at a handsink used by food employees, bar.
Critical - Observed small flying insects in dry storage area.
Critical - Observed toxic item improperly stored over clean utensils.
Critical - Observed unlabeled spray bottle, cleaner storec over clean utensils.
Critical - Original container: properly labeled, date marking
Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
Critical - Foods properly cooled
Critical - Potentially hazardous food properly thawed
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Critical - Food protection during storage, preparation, display, service, transportation
Food contact surfaces designed, constructed, maintained, installed, located
Non-food contact surfaces designed, constructed, maintained, installed, located
Non-food contact surfaces designed, constructed, maintained, installed, located
Critical - Sanitizing temperature
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
Non-food contact surfaces clean
Non-food contact surfaces clean
Storage/handling of clean equipment, utensils
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
Critical - Outer openings protected, presence of insects/rodents.
Walls, ceilings, and attached equipment, constructed, clean
Critical - Toxic items properly stored, labeled and used
Critical - Employee training validation
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed raw animal food stored over ready-to-eat food.
Critical - Observed food stored on floor.
Observed ice scoop with handle in contact with ice.
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 labels stuck to food containers after cleaning.
Critical - Observed soiled reach-in cooler gaskets.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed wall soiled with accumulated black debris in dishwashing area.
No Violations Were Observed
Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Observed cutting board grooved/pitted and no longer cleanable.
Observed nonfood-grade containers used for food storage.
Observed old food stuck to clean dishware/utensils.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of slime in the interior of ice machine.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Observed unlabeled spray bottle.
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10-18-10.
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. Pro This violation must be corrected by : 10-18-10.
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Hand wash sink lacking proper hand drying provisions.
Light not functioning.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
Critical - No handwashing sign provided at a handsink used by food employees.
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 equipment in poor repair. observed ice machine door in poor repair
Critical - Observed food stored in ice used for drinks.
Observed gaskets/seals on cold holding unit in poor repair.
Observed ice scoop with handle in contact with ice.
Observed personal care item stored with utensils.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Observed wall soiled with accumulated black debris in dishwashing area.
Waste line missing at soda gun holster.
Wet wiping cloth not stored in sanitizing solution between uses.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Floors not maintained smooth and durable.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Observed buildup of slime in the interior of ice machine.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed food stored in ice used for drinks.
Critical - Observed food stored on floor.
Critical - Observed hand wash sink used for purpose other than washing hands.
Observed old labels stuck to food containers after cleaning.
Observed personal care item stored with food.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Observed utensils stored in crevices between equipment.
Observed wall soiled with accumulated black debris in dishwashing area.
Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
Critical - Raw animal food not properly separated from ready-to-eat food.
Waste line missing at soda gun holster.