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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
Routine - Food 07/30/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 3 6
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. By ice tea **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Phones removed from above prep table **Corrected On-Site** **Repeat Violation** **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. Employee prepping cookie platter **Repeat Violation** **Warning**
36-17-4    Basic - Floor tiles missing. By soda machine in kitchen **Repeat Violation** **Warning**
08B-17-4    Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes, pineapple and broccoli over cooked chicken in walk-in cooler **Repeat Violation** **Warning**
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Containers and cutting boards at triple sink. Containers and cutting boards moved back to triple sink to be sanitized and air dried **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked noodles, cooked carrots, cooked peas, cut cabbage, eggs, cooked crabmeat, cooked cabbage, cooked asparagus, cooked mushrooms, cooked cabbage 48-55F from last night ambient 50F in reach in cooler at cookline. See stop sale **Repeat Violation** **Warning**
03F-02-4    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. Cooked fries, cooked fish and cooked chicken all timed marked at buffet hot bar **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw animal food stored over cooked food. Raw Chicken over beef, Ginger dressing, fish, lobster sauce, teriyaki sauces Raw fish over cooked noodles In walk-in cooler **Repeat Violation** **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 cold held at greater than 41 degrees Cooked noodles, cooked carrots, cooked peas, cut cabbage, eggs, cooked crabmeat, cooked cabbage, cooked asparagus, cooked mushrooms, cooked cabbage 48-55F from last night ambient 50F in reach in cooler at cookline. See stop sale **Repeat Violation** **Warning**
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200 ppm corrected to 50 ppm chlorine **Corrected On-Site** **Repeat Violation** **Warning**
12A-03-4    Intermediate - Employee washed hands in a sink other than an approved handwash sink. Head chef washed hands at triple sink. Chef moved to hand washing sink Employee washed hands with no soap. Cook handled raw salmon then washed hands with water but no soap at cookline. Cook washed hands with soap **Corrected On-Site** **Repeat Violation** **Warning**
53A-05-6    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/ Manager arrived 30 minutes into inspection **Corrected On-Site** **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Homemade Ginger, lobster and teriyaki sauce from 7/27/19 in walk-in cooler. Sauces dated **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