You are on page 1of 5

Food Service Inspection Report

This inspection report must be made public upon request per Florida law.

FOLLOW-UP INSPECTION REQUIRED


Inspector determined violations require further review, but are not an immediate threat to the public.
Administrative Complaint Recommended
Inspection Date: May 17, 2019 11:50 - May 17, 2019 15:50 License Expiration: December 1, 2019
License Number: 6021759 Rank: SEAT Inspection Reason: Complaint Full
Owner Name: OLD FASHION BUTCHER SHOP INC. Business Name: BUTCHER SHOP
Location Address: 209 6TH STREET License Type: Permanent Food Service
WEST PALM BEACH FL 33401 Telephone Number: 9178923801
Number of Units: 315 Reinspection on or After: May 18, 2019 at 8:00:00 AM EDT

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS


01A Food obtained from approved source IN 07 Unwrapped or PH/TCS food not re-served IN
01B Food safe and unadulterated; sound condition OUT 08A Separating raw animal foods from: each other, RTE foods and OUT
unwashed produce
01C Shellstock tags; commingling N/A 08B Food protection during preparation, storage and display OUT
01D Parasite destruction for raw/undercooked fish N/A 09 Bare hand contact with RTE food; Alternative Operating IN
Procedure (AOP)
02A Consumer advisory on raw/undercooked oysters N/A 11 Employee health knowledge; ill/symptomatic IN
employee present
02B Consumer advisory on raw/undercooked animal foods IN 12A Hands clean and washed properly; use of hand antiseptic if OUT
use of AOP
02C Date marking ready-to-eat (RTE) potentially hazardous / time/ IN 12B Employee eating, drinking, tasting food, smoking OUT
temperature control for safety foods
03A Receiving and holding PH/TCS foods cold OUT 22 Food-contact surfaces clean and sanitized OUT
03B Receiving and holding PH/TCS foods hot OUT 31A Handwash sink(s) installed, accessible, not used for OUT
other purposes
03C Cooking raw animal foods and plant foods; non-continuous IN 31B Handwashing supplies and handwash sign provided OUT
cooking of raw animal foods
03D Cooling PH/TCS foods; proper cooling methods OUT 41 Chemicals/toxic substances IN
03E Reheating PH/TCS foods for hot holding N/O 53A Food manager certification; knowledge/active managerial OUT
control (except employee health)
03F Time as a Public Health Control N/A 53B State approved food handler training; employee duty specific IN
training/knowledge
03G Reduced oxygen packaging (ROP) and other N/O
Special Processes
GOOD RETAIL PRACTICES
02D Food items properly labeled; original container OUT 35A No presence or breeding of insects/rodents/pests; no OUT
live animals
04 Facilities to maintain PH/TCS foods at the proper temperature 35B Outer openings protected from insects/pests, rodent proof
05 Food and food equipment thermometers provided OUT 36 Floors, walls, ceilings and attached equipment properly OUT
and accurate constructed and clean; rooms and equipment properly vented
06 PH/TCS foods properly thawed 38 Lighting provided as required; fixtures shielded or
bulbs protected
10 In use food dispensing utensils properly stored OUT 40 Employee personal belongings OUT
13 Clean clothes; hair restraints; jewelry; painted/artificial OUT 42 Cleaning and maintenance equipment OUT
fingernails
14 Food-contact and nonfood contact surfaces designed, OUT 43 Complete separation from living/sleeping area/private
constructed, maintained, installed, located premise; kitchen restricted - no unauthorized personnel
16 Dishwashing facilities; chemical test kit(s); gauges 45 Fire extinguishing equipment (FOR REPORTING
1. Wash 2. Rinse 3. Sanitize PURPOSES ONLY)

May 17, 2019 at 3:50:19 PM EDT


Location: BUTCHER SHOP Food Service Inspection Report
License #: SEAT6021759 DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Inspector: Robert Ahle Software Version 6.62 Page: 1 of 5
21 Wiping cloths; clean and soiled linens; laundry facilities OUT 46 Exits not blocked or locked (FOR REPORTING
PURPOSES ONLY)
23 Non-food contact surfaces clean 47 Electrical wiring/outlets in good repair (FOR REPORTING
PURPOSES ONLY)
24 Storage/handling of clean equipment, utensils; air drying OUT 48 Gas appliances; boiler certificate current/posted (FOR
REPORTING PURPOSES ONLY)
25 Single-service and single-use items 49 Flammable/combustible materials (FOR REPORTING
PURPOSES ONLY)
27 Water source safe, hot (100F) and cold under pressure OUT 50 Current license, properly displayed
28 Sewage and waste water disposed properly 51 Other conditions sanitary and safe operation
29 Plumbing installed and maintained; mop sink; water filters; 52 Misrepresentation; misbranding
backflow prevention
32 Bathrooms 54 Florida Clean Indoor Air Act Compliance
33 Garbage and refuse; premises maintained 55 Automatic Gratuity Notice
Items marked IN are in compliance. Items marked OUT are violations. Specific details of the violations are listed on subsequent pages. Items marked N/A are Not
Applicable. Items marked as N/O are Not Observed and were not being conducted at the time of inspection.

FOOD TEMPERATURES
Bar Area

Buffet Line Grab and go refrigerator ; Beef (42°F - Cold Holding)


Cook Line feta cheese (41°F - Cold Holding); hard boiled eggs (41°F - Cold Holding); salsa (40°F - Cold
Holding); roasted beets (35°F - Cold Holding); turkey (37°F - Cold Holding); seaweed (38°F - Cold
Holding); cooked pasta (41°F - Cold Holding); large flip top refrigerator (); sliced cheese (41°F - Cold
Holding); (41°F); sausage (42°F - Cold Holding); cooked onions (42°F - Cold Holding)
Front Counter Display refrigerator ; sausage (41°F - Cold Holding); Poultry (37°F - Cold Holding); kielbasa (35°F -
Cold Holding); Pork (38°F - Cold Holding); hamburger (36-40°F - Cold Holding); potatoe pancake
(38°F - Cold Holding); Pork (38°F - Cold Holding); steak (35-40°F - Cold Holding)
Front Line

Kitchen fliptop refrigerator (); sliced cheese (52°F); salsa (39°F - Cold Holding); sliced tomatoes (39°F -
Cold Holding); Beef (39°F - Cold Holding); Beef (43°F - Cold Holding)
Prep Area
Reach In Cooler

Reach In Freezer Solid frozen


Steam Table/Bain Marie cooked peppers (123°F - Hot Holding); cheese sauce (161°F - Hot Holding); ; gravy (172°F - Hot
Holding); cream sauce (156°F - Hot Holding); Pork (184°F - Cooking); Beef (169°F - Cooking);
Poultry (165°F); sausage (186°F - Hot Holding); mashed potatoes (144°F - Hot Holding)
Storage Area

Wait Station

Walk In Cooler dumplings at 11:56 (52°F) at 1:45 39°F:Beef (41°F - Cold Holding); Fish (41°F - Cold Holding);
mashed potatoes (41°F - Cold Holding); sliced cheese (41°F - Cold Holding); butcher shop walkin
beef brisket overnight (49°F - Cooling); Poultry (33°F - Cold Holding); rear walkin cooler (); Beef
(44°F - Cold Holding); Pork (44°F - Cold Holding); Poultry (44°F - Cold Holding)
Walk In Freezer Solid frozen
OTHER ITEMS
Certified Food Manager and Date Certified:

Manager Certified By:


Employees Trained By: Responsible Vendors

May 17, 2019 at 3:50:19 PM EDT


Location: BUTCHER SHOP Food Service Inspection Report
License #: SEAT6021759 DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Inspector: Robert Ahle Software Version 6.62 Page: 2 of 5
Sewage: Municipal/Utility
Water Source: Municipal
Boiler: Boiler Certificate Provided
Boiler Jurisdiction and Expiration:

Sanitizer Details: Sanitizer Bucket (Quaternary 200ppm); Triple Sink (Quaternary 200ppm); Dishwasher
(Chlorine 50ppm); bar dishwasher (Chlorine 50ppm)
Inspector Comments: Complain number 2019025823
Gave operator hepatitis A hand out
Ownership verified
Reviewed food born illness,allergen awareness,thermommeter calibration and truth of menu.
Establishment open at time of inspection.

A link to the Florida Department of Agriculture’s Food Recovery Resource Guide is located at:
http://www.myfloridalicense.com/DBPR/hotels-restaurants/forms-publications
This report has been provided electronically as requested by the person in charge at the time of inspection.

ADMINISTRATIVE COMPLAINTS
35A-07-4 Observed: Small flying insects in bar area. Observed approximately 20 flying insects at bar above beer taps. **Admin Complaint**
Priority: High Priority

WARNINGS
01B-02-4 Observed: Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed in
butcher shop walkin beef brisket overnight (49°F - Cooling). **Warning**
Priority: High Priority

02D-01-5 Observed: Working containers of food removed from original container not identified by common name. Observed salt and sugars
containers without labels.
Operator labeled. **Corrected On-Site** **Warning**
Priority: Basic

03A-02-4 Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1)Observed at fliptop refrigerator sliced cheese at 58°F due to over filling.
Operator removed the overfilled food.
2) Observed at rear walkin cooler (); Beef (44°F - Cold Holding); Pork (44°F - Cold Holding); Poultry (44°F - Cold Holding).
Operator iced down TCS food and called for service. **Corrective Action Taken** **Warning**
Priority: High Priority

03B-01-5 Observed: Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Observed at cook line cooked peppers at 123°F.
Instructed employee to reheat to 165°And kept it above 135°F and employee did it. **Corrected On-Site** **Warning**
Priority: High Priority

03D-05-4 Observed: 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 butcher
shop walkin beef brisket overnight (49°F - Cooling). **Warning**
Priority: High Priority

05-09-4 Observed: No conspicuously located ambient air temperature thermometer in holding unit. Observed at beef refrigerator and at bar low
boy refrigerator. **Warning**
Priority: Basic

08A-03-5 Observed: Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged.
Observed raw tun and raw chicken above open bag of French fries.
Operator placed raw chicken and tuna on lower shelf. **Corrected On-Site** **Warning**
Priority: High Priority

08B-45-4 Observed: Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed bottle of apple juice on floor in rear walkin.
Operator place on shelf. **Corrected On-Site** **Warning**
Priority: Basic

10-07-4 Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 74°F At salad
station. **Warning**

May 17, 2019 at 3:50:19 PM EDT


Location: BUTCHER SHOP Food Service Inspection Report
License #: SEAT6021759 DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Inspector: Robert Ahle Software Version 6.62 Page: 3 of 5
Priority: Basic

12A-04-5 Observed: Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Observed
dishwasher twice handle dirty dishes and without washing hands handle clean dishes.
I explain to operator that dishwasher must wash hand before handling clean dishes . **Warning**
Priority: High Priority

12A-07-4 Observed: Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee
touching his hat and glasses with his gloves and then change gloves without washing hands and put on new gloves and touch bread without
washing hands first.
I instructed employee that he will have to wash hands before changes to new gloves and employee did wash hands and change gloves.
**Corrected On-Site** **Warning**
Priority: High Priority

12A-18-4 Observed: Employee dried hands on clothes/apron/soiled towel after washing. Observed at bar employee washed hands and dried
hand with soiled cloth.
I explain to operator that employee must wash hands and dry with paper and not soiled cloth. **Warning**
Priority: High Priority

12B-02-4 Observed: Employee eating in a food preparation or other restricted area. Observed employee drinking in kitchen and butcher shop.
Operator had employees get rid of drinks. **Corrected On-Site** **Warning**
Priority: Basic

13-03-4 Observed: Employee with no hair restraint while engaging in food preparation. Observed multiple employees without hair restraint.
Employees put on hair restraint. **Corrected On-Site** **Warning**
Priority: Basic

14-01-4 Observed: Bowl or other container with no handle used to dispense food. Observed bowl being used as scoop in spice containers and
on salad flip top refrigerator for cheese.
Operator removed. **Corrected On-Site** **Warning**
Priority: Basic

14-06-4 Observed: Wood food-contact surface not properly sealed. Observed at shelf of prep table at butcher shop area. **Warning**
Priority: Basic

14-45-4 Observed: Cardboard used to line nonfood-contact shelves. Observed under microwave in the butcher shop. **Warning**
Priority: Basic

21-12-4 Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed at bar. **Warning**
Priority: Basic

22-24-4 Observed: Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Observed at bar. **Warning**
Priority: Intermediate

24-05-4 Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed utensils not
inverted at dishwasher area.
Operator inverted utensils. **Corrected On-Site** **Warning**
Priority: Basic

24-08-4 Observed: Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers at dishwasher area stored wet.
**Warning**
Priority: Basic

27-16-4 Observed: Hot water not provided/shut off at employee handwash sink. Observed in the men’s and women’s bathroom water temperature
of 82°F **Warning**
Priority: Intermediate

31A-02-4 Observed: Handwash sink not accessible for employee use due to being blocked by garbage can. Observed garbage can blocking hand
sink at butch shop and in the rear hand wash sink by ice machine.
Operator removed. **Corrected On-Site** **Warning**
Priority: Intermediate

31A-03-4 Observed: Handwash sink not accessible for employee use due to items stored in the sink. Observed metal pan in hand wash sink
at bar.
Operator removed. **Corrected On-Site** **Warning**
Priority: Intermediate

31A-04-4 Observed: Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
Observed one hand wash sink removed at bar. **Warning**
Priority: Intermediate

May 17, 2019 at 3:50:19 PM EDT


Location: BUTCHER SHOP Food Service Inspection Report
License #: SEAT6021759 DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Inspector: Robert Ahle Software Version 6.62 Page: 4 of 5
31B-04-4 Observed: No handwashing sign provided at a hand sink used by food employees. Observed no sign in women’s bathroom and in bar
hand sink and kitchen hand sink. **Warning**
Priority: Basic

36-36-4 Observed: Ceiling tile missing. Observed in men’s room and in kitchen by cook line. **Warning**
Priority: Basic

40-06-4 Observed: Employee personal items stored in or above a food preparation area. Observed employee purse on shelf with food at butcher
shop area. **Warning**
Priority: Basic

42-01-4 Observed: Wet mop not stored in a manner to allow the mop to dry. Observed in kitchen and under table at the butcher shop. **Warning**
Priority: Basic

53A-01-6 Observed: Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers
can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
Priority: Intermediate

Signature of Recipient Inspector Signature

Emerson Frisbie Robert Ahle


Chef Inspector
5618122336 9546328097
May 17, 2019 15:46 May 17, 2019 15:44

May 17, 2019 at 3:50:19 PM EDT


Location: BUTCHER SHOP Food Service Inspection Report
License #: SEAT6021759 DBPR Form HR 5022-015 - Rule 61C-1.002, FAC
Inspector: Robert Ahle Software Version 6.62 Page: 5 of 5