Seven Bridges Delray Restaurant, Prime 7, Cited Again For Health Violations

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Seven Bridges Delray Beach

Seven Bridges Delray BeachDELRAY BEACH, FL (BocaNewsNow.com) — The restaurant at Seven Bridges Delray — “Prime 7” — continues to come under scruitiny from Florida’s Department of Business and Professional Regulation for repetitive health code violations. The latest: the restaurant was cited on October 29th, again on October 30th, and again on November 5th for what the department calls several “high priority” violations. At least one led to a mandatory “stop sale” order — requiring the restaurant to stop selling a particular product. In another violation, raw fish was placed on top of cooked meatballs. Other violations included flying insects, food left at improper temperatures overnight, and unsanitary policies and procedures.

Prime Seven has been classified as a “Risk Level 2” by the State of Florida, requiring at least two inspections each year. Inspectors have visited the property at least 7 times in 2018.

The Seven Bridges HOA currently subsidizes the restaurant in an amount surpassing $400k a year. The HOA is still controlled by builder G.L. Homes which is expected to “turn over” the HOA in 2019 — making the subsidy the responsibility of homeowners.


Here are the violations from Florida state officials:


OCTOBER 29th:

Basic – Bowl or other container with no handle used to dispense food. Observed in sugar container. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
08B-46-4         Basic – Case/container/bag of food stored on floor in dry storage area. Observed case of croutons stored on floor in dry storage. Operator place on shelf. **Corrected On-Site** **Warning**
08B-19-4         Basic – Food contaminated by unsanitized equipment. See stop sale. Observed at bar ice with plastic container stored in the ice for drinks. **Warning**
12A-04-5         High Priority – Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed dishwasher handlings dirty dishes and without washing hands handle clean plastic container. I explain to operator proper hand washing procedures and dishwasher washed hands. **Corrected On-Site** **Warning**
35A-02-5         High Priority – Live, small flying insects in kitchen, food preparation area, or food storage area. Observed approximately two flying insects in kitchen. Operator killed. **Corrected On-Site** **Warning**
03D-05-4         High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed in walkin cooler fish stock overnight (48°F – Cooling); soup overnight (56°F – Cooling); cooked potatoes overnight (47°F – Cooling). **Warning**
22-53-4         High Priority – Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at 0PPM. Operator correct to 200PPM. **Corrected On-Site** **Warning**
08A-02-5         High Priority – Raw animal food stored over or with ready-to-eat food in walk-in freezer – not all products commercially packaged. Observed raw fish above cooked meatballs. Operator place raw fish on lower shelf. **Corrected On-Site** **Warning**
35A-07-4         High Priority – Small flying insects in bar area. Observed approximately one flying insects in bar area. Operator killed. **Corrected On-Site** **Warning**
01B-02-4         High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. . Observed in walkin cooler fish stock overnight (48°F – Cooling); soup overnight (56°F – Cooling); cooked potatoes overnight (47°F – Cooling). **Warning**
02C-03-4         Intermediate – Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked. **Warning**
31A-11-4         Intermediate – Handwash sink used for purposes other than handwashing. Observed bar sink being used as dump sink. **Warning**
31B-02-4         Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at cook line. Operator place towels at sink. **Corrected On-Site** **Warning**
02C-08-4         Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed meatballs in fliptop refrigerator not date marked . **Warning**

NOVEMBER 5, 2018

Basic – Case/container/bag of food stored on floor in dry storage area. Observed potatoes in box on floor in dry storage. **Corrected On-Site** **Repeat Violation**
08B-45-4         Basic – Case/container/bag of food stored on floor in walk-in cooler/freezer. 1)Observed in walkin cooler fish, vegetables and bread stored on floor. 2)Observed in walkin freezer chicken and bread on floor. Operator place on shelf. **Corrected On-Site**
03A-02-4         High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1)Observed brown sauce sitting on prep table at brown sauce (55-58°F – Cold Holding) that operator stated was left out at 10:30 at 3:13 excess 4 hours.see stop sale. 2)Observed pasta at 47°F due to over filling. Operator discarded. 3) Observed brown sauce at 57°F at cook line, operator stated that sauce there less then hour. Operator reheated sauce to 165°F and will be hot holding.
03D-05-4         High Priority – Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed in walkin cooler cooked pasta overnight (45°F – Cooling). **Admin Complaint**
08A-05-4         High Priority – Raw animal food stored over ready-to-eat food. 1)Observed raw shrimp above cooked chicken. Operator place raw shrimp on lower shelf. 2) Observed raw hamburger above French fries in draw refrigerator. Operator placed raw hamburger on lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-4         High Priority – Raw animal foods not properly separated from each other in holding unit. Observed raw chicken above raw beef in draw refrigerator. Operator place raw chicken on lower shelf. **Admin Complaint**
01B-02-4         High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 1)Observed brown sauce sitting on prep table at brown sauce (55-58°F – Cold Holding) that operator stated was left out at 10:30 at 3:13 excess 4 hours 2) Observed in walkin cooler cooked pasta overnight (45°F – Cooling). **Admin Complaint**


 

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