Roach, Sewage Problem Led to Mandatory Closure. Restaurant Now Reopened.
BY: STAFF REPORT | BocaNewsNow.com
BOCA RATON, FL (BocaNewsNow.com) (Copyright © 2021 MetroDesk Media, LLC) — An extremely popular steak and lobster restaurant near Mizner Park was shut earlier this year by a health inspector from the Florida Department of Business and Professional Regulation. The report, just made public, shows the restaurant was cited for roach and sewage issues.
(News app readers access our full report).
Chops Lobster Bar at 101 Plaza Real in Boca Raton was forced to close following the January 23rd inspection. The restaurant was later given approval to reopen.
Here is the official language used by the inspector who filed the report:
High Priority – Roach activity present as evidenced by live roaches found. 2 live roaches on floor oat prep line behind cookline. Roaches killed and area cleaned and sanitized 2 live roaches on floor behind steam kettle on prep line behind cookline 1 live roach on floor at broiler end of cookline. Roach killed and area cleaned and sanitized. 1 live roach on floor at table across from dishwasher area. Roach killed and area cleaned and sanitized.
High Priority – Sewage/wastewater backing up through floor drains. At both drains in dishwasher area.
High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine less than 160°F. Triple sink set up.
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At double sided reach in cooler, butter (48°F – Cold Holding); shredded cheese (48°F – Cold Holding); capers (48°F – Cold Holding). Moved to walk-in cooler to chill and cold hold.
The restaurant was reinspected the following day — all violations were cleared.
Chops was again inspected on March 30th when another “high priority” violation was found. The restaurant was permitted to remain open. Here is the language from that finding:
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, lobster (46-50°F – Cold Holding); garlic butter (47°F – Cold Holding) . item double panned. Item moved to lower cooler to chill and cold hold. At wait station, milk (50°F – Cold Holding). Employee added ice. **Corrective Action Taken**
The official documents follow. First, the inspection from January 23rd.
This is the inspection from March 30th, 2021.
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