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Licensee
Name: THE CHEESE COURSE License Number: SEA1622473
Rank: Seating License Expiration Date: 12/01/2022
Primary Status: Delinquent Secondary Status: Active
Location Address: 1677 AND 1679 MARKET STREET
WESTON, FL 33326

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 09/07/2022 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
5 5 11
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
35A-06-4    Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 4 dead flies on shelf at bar area with clean sanitized plates. Observed 17 or more dead flies on the bottom of reach in cooler with wines, milk, orange juice,
23-24-4    Basic - Buildup of food debris/soil residue on equipment door gaskets with mold like substance.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf with portioned sauces at front counter.
14-11-5    Basic - Equipment in poor repair. Observed torn gaskets on reach in coolers at hot holding area
08B-38-4    Basic - Food stored on floor. Observed soups stored on floor in walk in coole.
10-20-4    Basic - In-use tongs stored on equipment door handle between uses.
23-03-4    Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves with mold and dust build up throughout.
16-46-4    Basic - Old labels stuck to food containers after cleaning.
24-17-4    Basic - Silverware/utensils dried with a towel/cloth. Observed clean plates being dried by towels at the bar area to be used for guests.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-08-4    Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizing quaternary ammonium solution at 0ppm.
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Observed salt in squeezable bottle on dry storage shelf not labeled.
22-57-6    High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observe 3 live flies at the bar area flying landing on clean sanitized tea cups and plates . Observed approximately 5 or more live flies flying around shelf landing on walls on shelf with baskets, sealed coffee bags and uncovered clean sanitized utensils at bar area. Observed 1 live fly on disinfectant bottle below hand washing sink at bar area. Observed 1 live fly flying around hot holding area with uncovered bread and clean sanitized plates on shelves. Observed approximately 5 or more flies flying around dry storage area next to walk in cooler. Observed approximately 5 or more live flies flying around dish ware area with clean sanitized utensils. Observed 2 or more live flies flying under dish machine .
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over avocados in walk in coole.
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Foods greater than 41°F for more than 4 hours per operator prosciutto 40lbs (48-53F - Cold Holding); prosciutto Serrano ham 10lbs (53F - Cold Holding); sausage 12x 8oz (53F - Cold Holding); Black Forest ham (53F - Cold Holding); Black Forest ham 7lbs (53F - Cold Holding); pastrami 10lbs (53F - Cold Holding) chicken breast 9/5 (51F - Cold Holding); cooked chicken (49F - Cold Holding)
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Foods greater than 41°F for more than 4 hours per operator prosciutto 40lbs (48-53F - Cold Holding); prosciutto Serrano ham 10lbs (53F - Cold Holding); sausage 12x 8oz (53F - Cold Holding); Black Forest ham (53F - Cold Holding); Black Forest ham 7lbs (53F - Cold Holding); pastrami 10lbs (53F - Cold Holding) chicken breast 9/5 (51F - Cold Holding); cooked chicken (49F - Cold Holding)
11-07-5    Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
22-02-4    Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets torn on reach in cooler at hot holding area with mold build up and dripping inside the reach in cooler.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink sink and bar being used as a dump sink for ice.
16-37-1    Intermediate - No chemical test kit provided when using quaternary ammonium sanitizer at three-compartment sink/warewashing machine or wiping cloths.
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Observed bottles of hydrogen peroxide disinfectant and sanitizer bottles not labeled in dish area.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

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.