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Licensee
Name:
POC BUFFET & GRILL
License Number:
SEA1621242
Rank:
Seating
License Expiration Date:
12/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1651 BONAVENTURE BLVD WESTON, FL 33326
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/17/2017
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
9
2
5
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 - Employee personal items stored in or above a food preparation area.
Employee personal drink stored in beverage air reach in cooler in cook line. **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Tested 100ppm, second test 50ppm. **Corrected On-Site** **Warning**
High Priority - Heat strip failed to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Advised manager to use three compartment sink until dish machine is repaired. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale.
15 lb fried rice (66°F - Cold Holding); 20lb fried chicken (69°F - Cold Holding) per cook food was taking out at 10:30am. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
15 lb fried rice (66°F - Cold Holding); 20lb fried chicken (69°F - Cold Holding) per cook food was taking out at 10:30am. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
All food in buffet line with not time mark, per manager food was placed on buffet 1:00pm. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Raw chicken over shrimp in reach in cooler sauté station, cook moved chicken to bottom shelf. **Corrected On-Site** **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
Raw chicken over raw beef. Manager moved chicken to bottom shelf. **Corrected On-Site** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Cook washed gloves in three compartment sink then dry gloves with soil cloth and then engaged in preparing food on cook line. Advised cook to remove gloves and washed hands, explained hand washing is done at hand washing sink. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Cook used to clean water container, advised cook hand sink is only to wash hands. **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.
Beverage air in cook line ambient at 59°F. Advised manager to move food to reach in cooler next to it, until until is repaired. **Warning**
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.
