Palm Beach Meats

Basic – No conspicuously located ambient air temperature thermometer in holding unit at cook line Warning

Basic – Soiled dry wiping cloth in use at cook line; operator placed in sanitizer bucket Corrected On-Site Warning

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw beef not commercially packaged over bread commercially packaged in reach in freezer at the back of the kitchen; emailed storage poster; advised to store based on cooking temperature Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nhot dogs (55F – Cold Holding); burgers (52F – Cold Holding ); in cooler at cook line; foods not prepared or portioned today; foods out of temperature for approximately 2 hours; foods moved to different cooler Corrected On-Site Warning

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours

nsliced tomatoes (63-64F – Cooling)at 12:40 to 63 F at 1:05 since 12:15 in cooler at cook line; at this rate food will not reach 41 F ; food moved to different cooler; Corrective Action Taken Warning

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Milk in walk-in cooler opened about 28 hours; educated operator and advised to date; Warning

Intermediate – No probe thermometer provided to measure temperature of food products. Warning

Intermediate – No soap or paper towels provided at handwash sink by three compartment sinknOperator provided Corrected On-Site Warning

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment ROP for raw meats like: beef; lamb; poultry; pork; nHACCP plan emailed during inspection. Repeat Violation Warning