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Licensee
Name:
ZINGERS DELICATESSEN & RESTAURANT
License Number:
SEA6020098
Rank:
Seating
License Expiration Date:
12/01/2023
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
7132 BERACASA WAY BOCA RATON, FL 33433
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
11/16/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
5
9
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 - Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles damaged over storage shelves in rear area, some missing. **Warning**
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water in counter above dry storage flour and grains. Operator removed and stored appropriately. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Food stored on floor.
Observed seal bags of brisket on floor in walk-in freezer. Operator removed from floor. **Corrected On-Site** **Warning**
Basic - Wet mop not stored in a manner to allow the mop to dry.
Observed mop stored in mop bucket still damp. Operator removed and hung up. **Corrected On-Site** **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed hanging salami (78F - Cold Holding), container states to keep refrigerated, operator stated item has been hanging for multiple weeks in refrigerated. See Stop Sale.
Observed display main case - chicken pot pie (45F - Cold Holding); potato salad (44F - Cold Holding); 8 potato knish (45F - Cold Holding); 5 sweet potato knish (45F - Cold Holding); meat knish (47F - Cold Holding); spinach knish (47F - Cold Holding); lettuce cut (47F - Cold Holding); cut tomatoes per operator meat knish, chicken pot pie, potato knish, sweet potato knish, spinach knish, lettuce, tomato were stored in unit for multiple days, see Stop Sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed hanging salami (78F - Cold Holding), container states to keep refrigerated, operator stated item has been hanging for multiple weeks in refrigerated. See Stop Sale.
Observed display main case - chicken pot pie (45F - Cold Holding); macaroni salad (46F - Cold Holding); potato salad (44F - Cold Holding); 8 potato knish (45F - Cold Holding); 5 sweet potato knish (45F - Cold Holding); meat knish (47F - Cold Holding); chicken salad (46F - Cold Holding); spinach knish (47F - Cold Holding); lettuce cut (47F - Cold Holding); cut tomatoes (46F - Cold Holding); beef tongue (46F - Cold Holding); pastrami (47F - Cold Holding); per operator meat knish, chicken pot pie, potato knish, sweet potato knish, spinach knish, lettuce, tomato were stored in unit for multiple days, see Stop Sale. Other items noted were moved from production cooler or walk-in cooler this morning around 11 am and stored. Operator removed and stored items in freezer to rapidly cool.
Observed potato cakes (45F - Cold Holding); brisket cooked (46F - Cold Holding); pasta (45F - Cold Holding);, per operator items were left out on counter while stocking units this morning and stored back into walk-in cooler. Advised operator to remove products from walk-in into container to be relocated. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed handwash sink on cook line with food debris accumulated inside. Operator cleaned and advised employee only to use prep sink for cleaning dishes. **Warning**
Intermediate - Manager or person in charge lacking proof of food manager certification.
Observed manager Gary Zinger missing proof of manager certification. Other manager certification is available. **Warning**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed pasta at room temperature next to soup station with time mark as of 11 am missing written plan. Provided plan and operator completed at time of inspection. **Corrected On-Site** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed macaroni salad, pot pie in front display and pasta, potato cakes, brisket cooked Monday or earlier and not properly date marked. **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.
