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Licensee
Name:
PRIMETIME RESTAURANT & BAR
License Number:
SEA1619651
Rank:
Seating
License Expiration Date:
12/01/2022
Primary Status:
Conversion
Secondary Status:
Location Address:
1744 MAIN STREET WESTON, FL 33326
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/30/2020
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
7
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 - Bowl or other container with no handle used to dispense food.
- Observed bowls inside flour and corn meal containers in dry storage area. Operator removed. **Corrected On-Site**
Basic - Food stored on floor.
- Box of raw chicken and container of cooked vegetables stored on the floor in walk-in freezer. Operator elevated foods. **Corrected On-Site**
Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom. Provided sign via email to operator. **Corrective Action Taken**
Basic - Old labels stuck to food containers after cleaning.
Container of Caesar dressing, chimichurri, marinara sauce with old labels. Operator removed. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed at room temperature.
- Observed frozen salmon thawing on rack next to motor of ice machine. Operator moved salmon to three compartment sink and turned water on to thaw salmon. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food.
- Observed raw fish stored over cooked ribs inside walk-in freezer. Cooked Ribs were also stored and touching raw beef. Operator rearranged foods. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
- Glassdoor cooler at bar: milk (45°F - Cold Holding); almond milk (45°F - Cold Holding. Per operator milks were opened 2 days ago and have been in unit overnight. See stop sale
2) 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.
- Observed inside fliptop at fryer station: cooked wings (47°F - Cooling overnight). Per operator wings were cooked yesterday and placed inside reach in cooler to cool overnight. Observed foods cooling in deep container and wrapped with plastic. See stop sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
A)Glassdoor cooler at bar: milk (45°F - Cold Holding); almond milk (45°F - Cold Holding. Per operator milks were opened 2 days ago and have been in unit overnight. See stop sale
B) Observed in fliptop at cookline:cut tomatoes (48°F - Cold Holding); blue cheese (48°F - Cold Holding); cut lettuce (48°F - Cold Holding). Per operator foods were moved from walk-in cooler less than 4 hours ago. Observed fliptop open. Operator moved foods to walk-in freezer to quick chill. Corrective Action Taken.
C) Observed inside walk-in cooler: lasagna (78°F - Cold Holding). Per operator lasagna was removed from walk-in cooler at 1pm and left on counter to portion for 1 hour. Corrective Action Taken. **Corrective Action Taken** **Repeat Violation**
High Priority - 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.
- Observed inside fliptop at fryer station: cooked wings (47°F - Cooling overnight). Per operator wings were cooked yesterday and placed inside reach in cooler to cool overnight. Observed foods cooling in deep container and wrapped with plastic. See stop sale
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
For undercooked meats, eggs and burgers. Provided consumer advisory to operator via email.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
- Observed quinoa, cooked vegetables, chimichurri and other food products not date marked. Per operator foods were prepared on 7/27/2020.
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.
