Whales Rib (The) Improves its Sanitary Rating
2031 NE 2nd St
Deerfield Beach, FL 33441
;
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Pan by prep area ::: - pots by dish machine area :::operator inverted pans **Corrected On-Site**
Basic - Exterior door has a gap at the threshold that opens to the outside, Backdoor.
Basic - Floor area(s) covered with standing water. - observed standing water on floor walk in cooler norlake( outside) - ***corrected action taken *** - standing water on the cook line :: operator dried water **Corrected On-Site**
Basic - In-use knife/knives stored in cracks between pieces of equipment at cookline :: knife removed : **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas in standing water at 80° F by cook-line: operator placed them on top of griddle **Corrective Action Taken**
Basic - Utensils in poor condition. - broken spatulas by dish machine area, operator discarded spatulas **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. - raw eggs above lettuce in Produce Walkin Cooler. operator separated products **Corrected On-Site**
Basic - Accumulation of food debris/soil residue on handwash sink at bar. Handwash sink cleaned. **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. At seasoning container in rear prep area. Bowl removed. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage.
High Priority - Toxic substance/chemical stored by or with food. Chemical cleaners in food storage shelving in bar. Chemicals moved and properly stored. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink at bar. Pitcher removed. **Corrected On-Site**
Basic - Floor tiles cracked, broken or in disrepair. Dishwashing area.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink discarded. **Corrected On-Site**
Basic - Single-service articles improperly stored. Lids on floor in dry storage room. Lids elevated from floor. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Used to store spoons in cookline area. Spoons removed. **Corrected On-Site**
Basic - Ceiling tile missing. Dry storage area by restrooms and dishwashing area.
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 wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
Basic - Floor tiles cracked, broken or in disrepair. In Dishwashing area.
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Rear prep area near slicer. **Corrected On-Site**
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage room by restrooms.
Basic - Old food stuck to clean dishware/utensils.
Basic - Straws not individually wrapped or in an approved dispenser at bar top. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Breadcrumb container in rear prep area. **Corrected On-Site**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
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 scratched face and then failed to wash hands before returning to prep foods. **Corrected On-Site**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing bottle at 3 compartment sink. No sanitizer ion step observed. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Clam/oyster tags not marked with last date served. **Repeat Violation**
Intermediate - Handwash sink used for purposes other than handwashing. Used to store containers in rear prep area. **Corrected On-Site**
Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets observed. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. For server portioning dressings.
Basic - Equipment in poor repair. Rusted can opener stand.
Basic - Floor area(s) covered with standing water. By water heater room. **Repeat Violation**
Basic - Single-service articles not stored inverted or protected from contamination. Takeout boxes at bar not properly inverted. **Corrected On-Site**
Basic - Soda gun holsters with accumulated slime/debris. At bar. **Repeat Violation**
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sliced potatoes at TRUE refrigerator in rear prep area. **Corrected On-Site**
High Priority - Small flying insects in bar area.
High Priority - Toxic substance/chemical stored by or with food. Glass cleaner by celery salt at bar. **Corrected On-Site**
Intermediate - Clams/oysters tag removed from original container prior to container being emptied. **Repeat Violation**
Intermediate - Cutting board(s) stained/soiled. At cooler near steamers at cookline. **Repeat Violation**
Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by bar mats and equipment at bar. **Corrected On-Site**
Basic - Accumulation of food debris/soil residue on handwash sink. On faucet area at bar. **Corrected On-Site**
Basic - Equipment in poor repair. Rusted shelving at flip top cooler near steamers.
Basic - Floor area(s) covered with standing water. By water heater in dishwashing area .
Basic - Grease accumulated under cooking equipment.
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in dirty container by ice machine. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline area. **Corrected On-Site**
Basic - Soda gun holster with accumulated slime/debris. Bar. **Corrected On-Site**
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dishwashing area.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice at 52° F, cheese at 51° F, and hot dogs at 50° F all at small flip top cooler by kitchen entry way. All foods moved to working cooler. All potentially hazardous foods removed from cooler. Corrective action taken.
Intermediate - Clam/oyster tags not marked with last date served.
Intermediate - Clams/oysters tag removed from original container prior to container being emptied.
Intermediate - Cutting board(s) stained/soiled. At cooler near steamers.
Intermediate - No paper towels or mechanical hand drying device provided at 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. Provided copy. Advisory posted. **Corrected On-Site**
Intermediate - Refrigerator 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. Cooler with ambient temperature of 49° F.
Intermediate - Spray bottle containing toxic substance not labeled. In dishwashing area and bar. **Corrected On-Site**
Basic - Soda gun holster with accumulated slime/debris. Bar **Warning**
Intermediate - Refrigerator 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. 2 low boy coolers next to each other at cookline and the flip top cooler at the cookline unable to maintain foods at 41° F or below at all times. **Warning**
Basic - Bowl or other container with no handle used to dispense food. At flour container. **Corrected On-Site** **Warning**
Basic - Clean equipment stored on floor. Cutting board. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. For Servers portioning dressings. **Warning**
Basic - Floor area(s) covered with standing water. In clean utensil storage area near dishwashing area. **Warning**
Basic - Soda gun holster with accumulated slime/debris. Bar **Warning**
Basic - Soil residue build-up on nonfood-contact surface. On faucets at HANDWASH sinks near cookline area. **Warning**
Basic - Working containers of food removed from original container not identified by common name. Flour. **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. Boiled eggs at 61° F, tuna salad 45° F, lobster salad 47° F, roast beef 46° F, turkey 47° F all at cookline flip top cooler.All items moved to working cooler. All foods must be discarded within 4 hours from leaving temperature control. 3 hours left. Corrective action taken. Cheese 50° F, raw chicken 47° F, raw fish 47° F, and crab cakes 49° F all at cookline 2 drawer low boy coolers. Food iced down and moved to a working cooler. All food must be discarded within 4 hours from leaving temperature control. corrective action taken. **Warning**
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice between 44° F and 46° F cooling overnight at rear prep area cooler. Discarded by operator. Prime rib between 46° F and 52° F , cooked pasta between 46° F and 47° F all at walkin cooler, cooling overnight. Discarded by operator. **Corrected On-Site** **Warning**
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used his cell phone and failed to wash hands before continuing to prep lettuce. **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Dishwasher testing a chlorine based dishmachine with quaternary ammonia test kit. **Corrected On-Site** **Warning**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site** **Warning**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ribs, pasta and rice. **Warning**
Intermediate - Refrigerator 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. 2 low boy coolers next to each other at cookline and the flip top cooler at the cookline unable to maintain foods at 41° F or below at all times. **Warning**
Basic - Accumulation of food debris/soil residue on handwash sink. In cookline area and bar. **Corrected On-Site**
Basic - Accumulation of food debris/soil residue on soap dispenser. Cookline. **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 drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
Basic - Floor area(s) covered with standing water. At walkin cooler. **Corrected On-Site**
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - Leaking pipe at plumbing fixture. At bar
Basic - Nonfood-contact equipment in poor repair. Rusted shelving in dishwashing area.
Basic - Plumbing system in disrepair. Soda gun holster waste line clogged at bar. **Corrected On-Site**
Basic - Reach-in cooler shelves with rust that has pitted the surface. Flip top cooler in oyster/clam station.
Intermediate - Cutting board(s) stained/soiled. At cookline flip top cooler.
Intermediate - Handwash sink used for purposes other than handwashing. Used to store shrimp in rear prep area and used to drain water from unit used to hold seafood in cookline area.
Basic - Cove molding at floor/wall juncture broken/missing. By dishwashing area.
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 personal items stored with or above food, clean equipment and utensils, or single-service items. Purse by olives on bar.
Basic - Equipment in poor repair. Ice machine with rusted exterior and broken sliding doors.
Basic - Floor area(s) covered with standing water. By water heater hook.
Basic - Ice scoop handle in contact with ice.
Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Rear prep area.
Basic - Reach-in cooler shelves with rust that has pitted the surface. At cookline flip top cooler.
High Priority - One Dead roach on premises. By water heater room.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked fries at 90° F under no temperature control. Time marked . Discard within 4 hours from leaving temperature control.
Intermediate - Clam/mussel/oyster tags not marked with last date served.
Intermediate - Employee used handwash sink as a dump sink. In bar.
Intermediate - Encrusted, soiled material on slicer.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over cheese in reach in cooler. Corrected On Site.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cutting limes. Corrected On Site.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
Critical - Observed soil buildup inside ice bin, waitstation.
Observed build-up of mold-like substance on surface of nonfood-contact surface, gaskets reach in cooler on frontline.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, ceiling and vent by soup station.
Observed water draining onto floor surface, bar from ice bin. Corrected On Site.
Observed wall in disrepair, falling behind bag in a box and under dish snk.
No Violations Were Observed
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 - Working containers of food removed from original container not identified by common name, squirt bottle on cookline.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, mahi and cheese 53 degrees, tuna 45 degrees.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler drawers on cookline. This violation must be corrected by : 10/05/12.
Plumbing system in disrepair, handwashing sink on cookline drain clogged.
Critical - Observed unlabeled spray bottle, cleaner behind bar.
Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Corrected On Site.
Observed build-up of mold-like substance on surface of nonfood-contact surface, air curtains.
Observed residue build-up on nonfood-contact surface, soda lines behind.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, soap dispenser and paper towel holder on cookline.
Observed build-up of food debris, dust or dirt on nonfood-contact surface, reach cooler doors throughout.
Waste line missing at soda gun holster, bar.
Critical - Observed objectionable odors in corner of kitchen by slicer.
No Violations Were Observed
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 swordfish and dolphin, reach in cooler drawers on cookline. Corrected On Site. Employee iced down.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit milk, crab, butter,sour cream and provolone cheese. Walk in cooler #2. All food 44 and 45 degrees. Corrected On Site. Management moved to working walk in cooler. This violation must be corrected by : 09/30/2011.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walk in cooler #2. This violation must be corrected by : 09/30/2011.
Critical - Observed raw animal food stored over cooked food, raw eggs over bacon, reach in cooler. Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
Critical - Observed soil buildup inside ice bin, waitstation.
Critical - Observed buildup of slime on soda dispensing nozzles, bar.
Critical - Employees have not received training related to their assigned duties, dishwasher unaware of sanitizer consintration of dishmachine. Corrected On Site.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, tuna salad wrong date.
Critical - Working containers of food removed from original container not identified by common name, bottles on cookline.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, white rice 45 degrees.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, 10 gallons conch chowder, 67 degrees.
Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed moldlike buildup inside ice bin, soda lines.
Critical - Observed soil buildup inside ice bin, waitstation.
Observed build-up of mold-like substance on surface of nonfood-contact surface, reach in cooler doors.Corrected On Site.
Observed leaking pipe at plumbing fixture, drip line for raw bar going into handwash sink.
Critical - Hand wash sink lacking proper hand drying provisions, raw bar. Corrected On Site.
Critical - Handwashing cleanser lacking at handwashing lavatory, raw bar. Corrected On Site.
Observed wall soiled with accumulated black debris in handwash sink area, raw bar.
Critical - Observed raw animal food stored over ready-to-eat food.
Observed ice scoop with handle in contact with ice.
Observed gaskets/seals on cold holding unit in poor repair.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed soil buildup inside ice bin.
Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
Ceiling tile missing.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Critical - Observed accumulation of debris in warewashing machine and associated equipment.
Observed cutting board grooved/pitted and no longer cleanable.
Observed gaskets/seals on cold holding unit in poor repair.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
Observed old labels stuck to food containers after cleaning. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Critical - Working containers of food removed from original container not identified by common name.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. observed strength at 0ppm
Floors not maintained smooth and durable.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
Critical - Observed buildup of slime in the interior of ice machine.
Observed ceiling in disrepair. observed in dry storage room
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed dented/rusted cans.
Observed employee with no hair restraint. observed in warewashing area
Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
Observed floor area(s) covered with standing water. observed in dry storage room
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Corrected On Site.
Critical - Observed interior of microwave soiled.
Critical - Observed live flies in kitchen.
Critical - Observed potentially hazardous food thawed in standing water. observed shrimp thawed in standing water
Observed strong odor in dry storage room
Critical - Observed toxic item stored by food.
Critical - Observed unlabeled spray bottle.
Observed utensils stored in crevices between equipment.
Observed wall in disrepair. observed in dry storage room
Observed wall soiled with accumulated black debris in dishwashing area.
Waste line missing at soda gun holster.
Critical - Working containers of food removed from original container not identified by common name.