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Licensee
Name: BOB'S ITALIAN RESTAURANT INC License Number: SEA1600729
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 2068 NE 2 ST
DEERFIELD BEACH, FL 33441

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 05/14/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 1 2
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.
Violation    Observation
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Stored on food storage area above flip to cooler. Operator removed. **Corrected On-Site** **Warning**
08B-38-4    Basic - Raw beef stored on floor. Operator removed from floor. **Corrected On-Site** **Warning**
01B-01-4    High Priority - Dented/rusted cans present. 5lb can of artichoke quarters See stop sale. **Warning**
12A-13-4    High Priority - Dish washer handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Reviewed proper procedure with cook, he than washed his hands and put gloves on. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Mozzarella 46°F in glass door reach in cooler in prep area. Operator was asked to put ice on cheese to bring temperature down. **Corrective Action Taken** **Warning**
03D-05-4    High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Walk in cooler: 20qt Bolognese sauce 56-58F overnight cooling, 30qt Marinara sauce 57°F-62°F, 10qt beef stock 50F overnight cooling, 12qt chicken stock 50F overnight cooling. Foods were cooling overnight and did not reach 41F and below. Flip top cooler: Cooked pasta cooling overnight 58F and did not reach 41F and below. Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed food in deep covered plastic containers. **Warning**
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. marinara sauce (121-131°F - Hot Holding), operator was instructed to reheat sauce to 165F. Sauce was reheated to 167F **Corrected On-Site** **Warning**
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) pizza 90°F identified in the written procedure as a food held using time as a public health control has no time marking. Pizza cook stated pizza came out of the oven 30 minutes ago and time marked. **Corrected On-Site** **Warning**
08A-21-4    High Priority - Raw animal chicken stored over seafood,not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Cook reversed items. **Corrected On-Site** **Warning**
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Walk in cooler: 20qt Bolognese sauce 56-58F overnight cooling, 30qt Marinara sauce 57°F-62°F, 10qt beef stock 50F overnight cooling, 12qt chicken stock 50F overnight cooling. Food were cooling overnight and did not reach 41F and below. Flip top cooler: Cooked pasta cooling overnight 58F and did not reach 41F and below. Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed foods in deep covered plastic containers. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensil stored in handsink next to wait area. Operator removed **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395