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Licensee
Name:
BOSTON MARKET #230
License Number:
SEA1616780
Rank:
Seating
License Expiration Date:
12/01/2022
Primary Status:
Closed
Secondary Status:
Change Owner Pending
Location Address:
1781 E COMMERCIAL BLVD FORT LAUDERDALE, FL 33334-5737
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 with no hair restraint while engaging in food preparation, manager while engaging in food prep and food service worker with ineffective hair restraint. **Warning**
Basic - Food stored in kitchen area not covered.
Observed uncovered containers with cookies on racks in kitchen. Operator covered. **Corrected On-Site** **Warning**
Basic - Hole in ceiling.
1. Observed hole in ceiling in kitchen area, opposite to racks with bake cookies.
2. Observed AC vents in kitchen accumulated with dust. **Warning**
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food, grab and go pastries by frontline by cashier station. **Warning**
High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
1. Observed macaroni and cheese mashed potatoes covered while cooling in walk-in cooler overnight. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours, covered in walk-in cooler as evidenced by condensation on lid. Mashed potatoes 44-47 degrees F, macaroni and cheese 45 - 47 degrees f, 3 lbs spinach 44 - 47 degrees f cooling covered overnight. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found, 6 fresh on floor behind ice machine located in hallway adjacent to dishwashing area which lead towards kitchen. **Warning**
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves, food service worker, playing food by frontline. Operator put on single use gloves. **Corrective Action Taken** **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked .
Observed macaroni and cheese, mashed potatoes and spinach made from yesterday in walk in cooler not date marked. **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.
