CONSTELLATION CULINARY GROUP - NORTON
1450 S DIXIE HWY, WEST PALM BEACH 33401
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 6/12/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observe employee touching garnish without gloves and placed on plate . No alternative operating procedure. Employee washer hands. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at waiters station milk (47F - Cold Holding). Operator stated less then hour but discarded. Corrected On-Site
Food safety inspection conducted on 6/12/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 1/31/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear kitchen door. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See stop sale Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observe raw ground beef above fish in walk-in refrigerator. Operator placed ground beef on lower shelf. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling).
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at walk-in refrigerator butter nut soup overnight (51-58F - Cooling). Due to being in deep 4 gall plastic container.
Food safety inspection conducted on 1/31/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 8/4/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/4/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
5
Intermediate
6
Basic
1
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observe plastic container with Lemmon aid on floor Warning
- 03G-15-5:High Priority - Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. As chef stated brown sauce. Warning
- 12A-13-4:High Priority - 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. Observe dishwasher handling dirty dishes and without washing hands touching clean dishes. Operator had dishwasher wash hands. Corrected On-Site Warning
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observe with salmon. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observe raw tuna above ice cream in reach in freezer not all commercially sealed. 2) observe in reach in refrigerator raw salmon above lettuce. Operator place raw fish on lower shelf of both . Corrected On-Site Warning
- 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Warning
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observe with brown sauce. Warning
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observe with chicken. Warning
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Warning
- 03G-50-1: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. Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observe brown sauce Warning
Food safety inspection conducted on 8/3/2023 revealed 12 total violations (5 high priority, 6 intermediate, 1 basic).