BOCA PNTE CC GRILL RM

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over butter. Chef moved eggs Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemicals not labeled. Chef discarded Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink in prep room by the back wall hit water is off

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen with heavy dust

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon stored over ready to eat challah bread in walk in cooler. Raw ground beef stored over ready to eat hotdogs. Operator reorganized. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare and house-made caesar dressing not identified as raw items on menu. Operator edited menu to connect with consumer advisory at bottom of menu. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located behind bar.

Intermediate - No soap provided at handwash sinks located behind bar.

Basic - Ice buildup in walk-in freezer.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw beef packaged onsite being held for more than 48 hours from packaging date listed on item. Operator removed items from packaging. Corrected On-Site

Basic - Equipment in poor repair. On the cook line, the low boy cooler gaskets are torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the cook line low boy coolers gaskets are soiled.

Basic - No handwashing sign provided at a hand sink used by food employees. No soap at hand wash sink in kitchen

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Did not observe any vomit/diarrhea cleanup plan. Emailed manager plan. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no strips or device to measure heat sanitizer Dishwashing Machine

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Did not observe any employee health reporting agreements. Emailed manager agreement. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters downstairs cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above spinach in sautéed drawers. Operator removed shell eggs and stored below spinach. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed wasabi sour cream homemade with date marking of 10/11/2022. Exceeds 7 day limit for Ready to Eat foods. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed wasabi sour cream homemade with date marking of 10/11/2022. Exceeds 7 day limit for Ready to Eat foods. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed wait station service cooler - homemade ranch (53F - Cold Holding) and sautéed drawers - sausage diced (45F - Cold Holding); . Per operator items removed from walk-in and stored in respective units approximately 1 hour prior. Operator removed and stored items in walk-in cooler. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed tuna salad, chicken salad, sour cream on expo station stored on time according to time mark at 11am. No written procedure is available. Operator completed written procedure. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired 07/31/2022 for two employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Gen. Manager cleaned and sanitize ice machine Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site