BCM BAR RESTAURANT & PIZZERIA
1962 Lake Worth Road
Florida, 33461
Palm Beach County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 5/23/2024
High Priority
6
Intermediate
4
Basic
0
Total
10
Disposition: Facility Temporarily Closed
Inspection Details:
- 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ 05/22/24 -Follow-up inspection (05/23/24): Same. As per operator, licensing was contacted and they issued a case number; stating they will contact him. . *****Time extended****
- 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 05/22/24 -Follow-up inspection (05/23/24): 1 live, small flying insect flying around in dining area. 1 live, small flying insect flying around in area where deep freezers are stored near dry storage. Approximately 5 live, small flying insects flying around at beverage dispenser area near ice machine where; 1 landed on counter of beverage area. *****AC Request****
- 53A-07-6:Intermediate - Observed: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 05/22/24 -Follow-up inspection (05/23/24): Same. *****Time extended****
- 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 05/22/24 Follow-up inspection (05/23/24): Same. *****Time Extended ****
- 53A-05-6:Intermediate - Observed: 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/ 05/22/24 -Follow-up inspection (05/23/24): Same. *****Time extended****
- 53B-01-5:Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 05/22/24 -Follow-up inspection (05/23/24): Same. *****Time extended****
- 14-31-5:High Priority - Observed: Nonfood-grade bags used in direct contact with food. 05/22/24 Follow-up inspection (05/23/24): At walk in cooler: Non food grade bags used to house ice sitting directly on raw chicken. Operator removed bags.. ****Corrected on Site**** *****AC Request****
- 08A-02-6:High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 05/22/24 -Follow-up inspection (05/23/24): At standing reach in freezer at front counter: Raw ground beef stored above French fries. Operator stored properly. ****Corrected on Site**** *****AC Request****
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. 05/22/24 -Follow-up inspection (05/23/24): At standing reach in freezer at front counter: Raw ground beef stored above raw pork cherizo. Operator stored properly. ****Corrected on Site**** *****AC Request****
- 35A-04-4:High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. 05/22/24 -Follow-up inspection (05/23/24): 3 rodent droppings in dry storage area on shelf beside bags of rice. 2 rodent droppings behind flip top cooler. 9 rodent droppings in low boy reach in cooler used for storage; across from cookline. Operator removed equipment. *****AC Request****
Food safety inspection conducted on 5/23/2024 revealed 10 total violations (6 high priority, 4 intermediate, 0 basic).
Inspection on 5/23/2024
High Priority
1
Intermediate
4
Basic
0
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ 05/22/24 -Follow-up inspection (05/23/24): Same. As per operator, licensing was contacted and they issued a case number; stating they will contact him. *****Time extended****
- 53A-07-6:Intermediate - Observed: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 05/22/24 -Follow-up inspection (05/23/24): Same. *****Time extended****
- 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 05/22/24 Follow-up inspection (05/23/24): Same. *****Time Extended ****
- 53A-05-6:Intermediate - Observed: 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/ 05/22/24 -Follow-up inspection (05/23/24): Same. *****Time extended****
- 53B-01-5:Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 05/22/249 -Follow-up inspection (05/23/24): Same. *****Time extended****
Food safety inspection conducted on 5/23/2024 revealed 5 total violations (1 high priority, 4 intermediate, 0 basic).
Inspection on 5/22/2024
High Priority
14
Intermediate
10
Basic
3
Total
27
Disposition: Facility Temporarily Closed
Inspection Details:
- 11-07-5:Intermediate - Observed: 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. Emailed to operator. Priority: Intermediate
- 03D-02-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked turkey (46F at 2:12pm- Cooling); cooked pork (46F at 2:12pm - Cooling) As per operator, cooling since yesterday. Items did not cool to 41F within 6 hours. See stop sale. Priority: High Priority
- 03D-01-5:High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on mini stove: turkey (110F at 1:17pm- Cooling) As per operator, cooling since 11 am. Item did not cool to 70F within 2 hours. See stop sale. Priority: High Priority
- 12A-13-4:High Priority - Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands with gloves, touched hair with gloves, then proceeded to handle clean utensils and prepare food; no hand wash. Advised operator that employee should wash hands. Priority: High Priority
- 11-27-4:Intermediate - Observed: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Priority: Intermediate
- 50-08-7:High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ Priority: High Priority
- 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Only hand wash sink in kitchen blocked by flat to grill. Priority: Intermediate
- 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live, small flying insects flying around in area beside triple sink where oranges are stored in a bag on a table with clean pots and flies were also landing on oranges. 5 live, small flying around under prep table beside flip top cooler and landing cut tomato stored under prep table. 10 live, small flying insects landing in clean plates next to soda machine. 5 live, small flying insects flying around in men’s restroom. Priority: High Priority
- 53A-07-6:Intermediate - Observed: No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Priority: Intermediate
- 16-37-1:Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine. No chlorine chemical test kit provided. Priority: Intermediate
- 53A-05-6:Intermediate - Observed: 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/ Priority: Intermediate
- 31B-04-4:Basic - Observed: No handwashing sign provided at any hand sink used by food employees in the establishment. Priority: Basic
- 31B-02-4:Intermediate - Observed: No paper towels provided at handwash sink in men’s rest room, hand wash sink in kitchen and hand wash sink at front counter. Priority: Intermediate
- 53B-01-5:Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- 11-26-1:Intermediate - Observed: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. Priority: Intermediate
- 31B-03-4:Intermediate - Observed: No soap provided at handwash sink at front counter. Priority: Intermediate
- 14-31-5:High Priority - Observed: Nonfood-grade bags used in direct contact with food. Non-food grade bags used to store multiple food items in reach in freezer and reach in cooler. Operator removed. Corrected On-Site Priority: High Priority
- 08A-02-6:High Priority - Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Raw goat stored over multiple ready to eat foods namely, cooked turkey and roasted goat head, cooked chicken patties. Raw burgers on top of cooked chicken. None of these products were commercially packaged. Operator stored properly. Corrected On-Site Priority: High Priority
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler: Raw beef stored over cooked chicken; raw fish stored over sauce. Operator stored properly. Priority: High Priority
- 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler: Raw Pork cherizo over raw fish. Operator stored properly. Corrected On-Site Priority: High Priority
- 35A-04-4:High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. 6 rodent droppings observed in low boy reach in cooler used for storage near prep table across cook line. 2 rodent droppings observed between flip top cooler and prep table. 3 rodent droppings observed behind flip top cooler. 15 rodent droppings beside table with clean dishes near pizza dough machine and pizza oven. 3 rodent droppings under triple sink near pizza dough machine. Priority: High Priority
- 35A-18-4:High Priority - Observed: Rodent rub marks present in roof where there are holes in ceiling above pizza dough machine. Priority: High Priority
- 01B-02-5:High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cook line on mini stove: turkey (110F at 1:17pm- Cooling) As per operator, cooling since 11 am. Item did not cool to 70F within 2 hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: cooked turkey (46F at 2:12pm- Cooling); cooked pork (46F at 2:12pm - Cooling) As per operator, cooling since yesterday. Items did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table beside flip top reach in cooler: cut tomato (74F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Flip top cooler: shredded mozzarella (56F - Cold Holding); Swiss cheese (56F - Cold Holding) As per operator, both items were stored overnight in unit. Not prepped or portioned today. At walk in cooler: cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding); raw bacon (45F - Cold Holding); cooked cheriso (45F - Cold Holding); vegetable garlic sauce (45F - Cold Holding); raw fish (45F - Cold Holding); raw conch (45F - Cold Holding); raw burgers (45F - Cold Holding); raw chicken (45F - Cold Holding); mozarella cheese (44F - Cold Holding); butter (44F - Cold Holding); ricotta cheese (44F - Cold Holding); feta cheese (44F - Cold Holding); sour cream (44F - Cold Holding); coleslaw (44F - Cold Holding); house made pizza sauce (44F - Cold Holding) As per operator and labels, stored overnight. Not prepped or portioned today. See stop sale for all items above. Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Under prep table beside flip top reach in cooler: cut tomato (74F - Cold Holding) As per operator, stored overnight. Not prepped or portioned today. Flip top cooler: shredded mozzarella (56F - Cold Holding); Swiss cheese (56F - Cold Holding) As per operator, both items were stored overnight in unit. Not prepped or portioned today. At walk in cooler: cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding); raw bacon (45F - Cold Holding); cooked cheriso (45F - Cold Holding); vegetable garlic sauce (45F - Cold Holding); raw fish (45F - Cold Holding); raw conch (45F - Cold Holding); raw burgers (45F - Cold Holding); raw chicken (45F - Cold Holding); mozarella cheese (44F - Cold Holding); butter (44F - Cold Holding); ricotta cheese (44F - Cold Holding); feta cheese (44F - Cold Holding); sour cream (44F - Cold Holding); coleslaw (44F - Cold Holding); pizza sauce (44F - Cold Holding) As per operator and labels, stored overnight. Not prepped or portioned today. See stop sale for all items above. Under prep table beside flip top reach in cooler: seasoning mixture with garlic and oil (68F - Cold Holding) As per operator, taken from cooler 3.5 hours prior. Not prepped or portioned today. Flip top cooler: house made pizza sauce (58F - Cold Holding) As per operator, taken from cooler 3.5 hours prior. Not prepped or portioned today. Operator placed items in walk in cooler to quick chill. Priority: High Priority
- 03A-05-5:Basic - Observed: Time/temperature control for safety food not maintained frozen solid in a freezer. Priority: Basic
- 06-01-5:Basic - Observed: Time/temperature control for safety food thawed in an improper manner. Raw conch thawing in stagnant water at triple sink. Operator placed in walk in cooler. Corrected On-Site Priority: Basic
- 03B-01-6:High Priority - Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on stovetop: sauce with cooked peppers (110F - Hot Holding) As per operator, made about 1 hour prior. Operator reheated to 165F. Corrected On-Site Priority: High Priority
Food safety inspection conducted on 5/22/2024 revealed 27 total violations (14 high priority, 10 intermediate, 3 basic).