Mold-Like Growth. Bare Hands Used On Food. Food Sitting More Than Seven Days. Nine High Priority Violations.
BY: STAFF REPORT | BocaNewsNow.com
DELRAY BEACH, FL (BocaNewsNow.com) (Copyright © 2023 MetroDesk Media, LLC) — An absolutely gross inspection report by the Florida Department of Business and Professional Regulation raises serious questions about what’s going on at “The Office” located at 201 East Atlantic Avenue in Delray Beach. The inspection, conducted on September 8th, revealed nine “high priority” violations and two “intermediate” violations. Despite the seriousness of the violations, the restaurant was not ordered to shut down. The violations were cleared during a follow-up inspection on September 11th.
The following are the violations as logged by the State of Florida:
High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours…..tomato basil sauce 50°, tomato basil sauce 49° in walk-in cooler. Per chef, food was cooked yesterday. Stop sale issued. Employee discarded food. Warning
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….employee cutting avocado with bare hands . Employee washed hands and putting gloves on hands. Stop sale issued. Employee discarded avocado Repeat Violation Admin Complaint
High Priority – Food with mold-like growth. Couscous in reach-in cooler. See stop sale. Employee discarded food . 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…ready to eat turkey with raw shrimp in same container with in-house package. Chef discarded turkey Corrected On-Site Warning
High Priority – Raw animal food stored over/not properly separated from ready-to-eat food….raw breaded chicken above French fries in reach-in cooler at kitchen. Chef properly stored food. Corrected On-Site Admin Complaint
High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation…truffle cream date marked 8/30/23 in walk-in cooler, couscous date marked 8/20/23 in reach-in cooler. Stop sale issued. Employee discarded food .. Corrective Action Taken Warning
High Priority – Stop Sale issued due to food not being in a wholesome, sound condition…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….employee cutting avocado with bare hands. ….. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation…truffle cream date marked 8/30/23 in walk-in cooler, couscous date marked 8/20/23 in reach-in cooler . .. Food with mold-like growth. Couscous in reach-in cooler. See stop sale. Employee discarded food. Warning
High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse….. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….heavy cream 50°, pasta 50° , cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49° , mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen .. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prepped or portioned today, food being held more than 4 hours . Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours…..tomato basil sauce 50° , tomato basil sauce 49° in walk-in-cooler . Per chef food was cooked yesterday. Repeat Violation Admin Complaint
High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….heavy cream 50°, pasta 50° , cut cabbage 49°, roasted garlic 49°, cut tomatoes 45°, cooked chicken 48°, dumplings 52°, cabbage 50°, ground chorizo 51°, grille onion 50°, roasted garlic 49° , mushrooms 47°, sauce 44° in reach in cooler across from burner at kitchen .. Mozzarella cheese 52°, blue cheese 50° stored in double containers in flip top reach in cooler at kitchen and salad station. Per chef food was not prepped or portioned today, food being held more than 4 hours stop sale issued. Repeat Violation Admin Complaint
Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.. William Krakehl JR. expired 2021. ServSafe.
Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked….short ribs cooked 3 days ago no date marked, short rib sauce prepared 2 days ago with wrong date marked. Employee properly date marked. Corrected On-Site Warning
The Office was not required to close. The issues were cleared during a follow-up inspection on September 11th, 2023.
