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Licensee
Name:
APEIRO
License Number:
SEA6021392
Rank:
Seating
License Expiration Date:
12/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
14917 LYONS RD DELRAY BEACH, FL 33446
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/29/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
2
0
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.
High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2018-09-29: Temperature 157° **Time Extended**
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.....approximately 10 flies in Dishwashing area landing on cleaned dishes . Advised sanitize dishes but again landing another cleaned dishes . **Admin Complaint** - From follow-up inspection 2018-09-29: Not observed any fly at dishwashing area. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....eggplant spread 51°, chicken wings 51°, feta 45°, tziatziki sauce 46° in cold hold table across from fryer ....roasted tomato 53, , saffron cream sauce 51°, pasta 55° butter 52° in cold hold table across from pasta steamer at kitchen. Per chef food being held from last night . Stop sale issue. Chef discarded food at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2018-09-29: Ham 51°, Canadian bacon 49°, cheese 55° , mushroom 44° in cold hold table across from pasta steamer . chef food was prep today , food being held less than four hours. Chef time marked the food at time of inspection.. Feta cheese 40°, mozzarella cheese 41 , cut tomato 41° in cold hold table across from fryer at kitchen. **Time Extended** **Corrective Action Taken**
High Priority - - From initial inspection : 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. ....lamb sank 56° to 57° with covered cooling in walk in cooler . Per chef food was cooked yesterday. See stop sale. Chef discarded food at time of inspection. **Warning** - From follow-up inspection 2018-09-29: Lamb sank 48°to 49° , Aqua pazza broth 53°, bolognese sauce 46° cooling with covered at walk in cooler.Stop sale issue. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse..... eggplant spread 51°, chicken wings 51°, feta 45°, tziatziki sauce 46° in cold hold table across from fryer ....roasted tomato 53, , saffron cream sauce 51°, pasta 55° butter 52° in cold hold table across from pasta steamer at kitchen. Per chef food being held from last night ..... lamb sank 56° to 57° with covered cooling in walk in cooler . Per chef food was cooked yesterday. Se **Warning** - From follow-up inspection 2018-09-29: Stop sale issue. Lamb sank 48°to 49° , Aqua pazza broth 53°, bolognese sauce 46° cooling with covered at walk in cooler.. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use due to being blocked by chair at bakery station. Chef moved chair at time of inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2018-09-29: Blocked by garbage can at bakery station. Employee moved garbage can at time of inspection. **Time Extended** **Corrected On-Site**
Intermediate - - From initial inspection : Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling....lamb sank in walk in cooler. Discussed with chef **Warning** - From follow-up inspection 2018-09-29: Lamb sank, Aqua pazza broth, bolognese sauce with covered while cooling. **Admin Complaint**
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.
