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Licensee
Name:
GIVENESS CARIBBEAN RESTAURANT
License Number:
SEA6020945
Rank:
Seating
License Expiration Date:
12/01/2014
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
1459 S CONGRESS AVE DELRAY BEACH, FL 33445
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/18/2013
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
5
6
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
... As of 01/18/13 not complied:
None in Walk In Cooler
Basic - Stored food not covered in walk-in cooler.
...in walk in cooler, cooked pork uncovered, cooked macaroni partly covered. **Warning**
... As of 01/18/13 not complied.
... In Walk In Cooler, cooked goat, cooked pork, cooked lamb and raw pork were all uncovered.
High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.
... In Walk In Cooler, TCS/PHF''s below we''re cooked yesterday and are now at the following temperatures:
cooked chicken 61. Cooked pork 59. Conch 62 cooked pork 62 **Warning**
... As of 01/18/13 not complied:
...in Walk In Cooler, cooked goat 47?. Cooked lamb 49?. Cooked pork 49? raw pork 47?
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
... As of 01/18/13 not complied:
... Prep person slicing/boning goat eventually put on gloves but did not first wash hands.
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
... Cook has no knowledge of what hot or cold holding temperatures should be. **Warning**
... As of 01/18/13 not complied.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
... in Walk In Cooler, chicken, conch, macaroni, and pork cooked yesterday is not labeled or dated. **Warning**
... As of 01/18/13 not complied:
... No labeling or date marking is evident in Walk In Cooler.
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
... Employee Restroom **Warning**
... As of 01/18/13 Not Complied
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
