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Licensee
Name:
SCHWARTZ'S DELI & GRILL
License Number:
SEA1623242
Rank:
Seating
License Expiration Date:
12/01/2019
Primary Status:
Closed
Secondary Status:
Location Address:
5463 LYONS RD STE E COCONUT CREEK, FL 33073
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/31/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
4
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.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Whipping cloth on cutting boards. Advised to store in sanitizer. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook crack eggs then engage in cook bacon, advised to remove gloves and wash hands.
Cook cleans gloves on soiled apron and continues on plating food. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
draws under flat top: (); raw chicken (48°F - Cold Holding); raw beef (49°F - Cold Holding); sliced ham (48°F - Cold Holding) per cook was placed in unit at 7:30am.ambient of unit 46F advised to move food to walk in cooler.
half n half (71°F - Cold Holding); butter (71°F - Cold Holding); cut melon (51°F - Cold Holding) all on counter at server station. Per employee was placed in unit at 7:30am advised to move to reach in cooler.
On cook line: dice tomatoes (48°F - Cold Holding); sliced ham (48°F - Cold Holding); liquid eggs (49°F - Cold Holding); feta cheese (51°F - Cold Holding) ambient of unit 56F. Advised to move to walk in cooler. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .
Meat sauce 90-110F in steam table, per cook was placed in unit at 7:30 to heat up. See stop sale it has been more than two hours. **Warning**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
Reach in cooler in front of ice machine with raw chicken over raw steak. Manager moved chicken to bottom shelf. **Corrected On-Site** **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
1 lb hummus with date mark 7-13-18
1 lb homemade pesto sauce with date mark 6-18 in reach in cooler on cook line.
Food was discarded. **Warning**
High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale.
1 lb hummus with date mark 7-13-18
1 lb homemade pesto sauce with date mark 6-18 in reach in cooler on cook line. **Warning**
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 in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours .
Meat sauce 90-110F in steam table, per cook was placed in unit at 7:30 to heat up. See stop sale it has been more than two hours. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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.
Food stored in walk in cooler with no date mark, prepared more then 24 hours. **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.
