Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
POC BUFFET & GRILL
License Number:
SEA1621242
Rank:
Seating
License Expiration Date:
12/01/2020
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
Complaint Full
04/18/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
6
1
4
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 wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook removed bracelets **Corrected On-Site** **Warning**
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm corrected to 100ppm. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
cut cabbage (53°F - Cold Holding); chicken (55°F - Cold Holding); cooked pasta (48°F - Cold Holding) at reach in cooler for 2 hours. Foods moved to walk-in cooler to quick chill. Foods 40-45F at 4:50pm **Corrective Action Taken** **Repeat Violation** **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. Rice at cookline and sausage at buffet. Foods time marked **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over cooked food. Raw fish over cooked calamari in walk-in cooler raw fish moved to bottom shelf **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw shrimp then handled cleaned utensils without changing gloves and washing hands at cookline. Employee changed gloves and washed hands **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Crazy clue removed from prep area next to chop sticks **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
From 2:40pm-3:40pm pasta 70°F - 66F Cooling since 1:40pm in deep covered containers. Pasta moved to sheet pans uncovered. Pasta 52F at 4:50pm **Corrective Action Taken** **Repeat Violation** **Warning**
Log On
