LEMONGRASS OF BOYNTON BEACH

Violations (8)

• 03F-02-5CriticalCorrected on site

  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Sushi rice. Per operator, out of temperature for approximately 1.75 hours. Operator placed time stamp for remaining 2.25 hours.

  High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for Sushi rice. Per operator, out of temperature for approximately 1.75 hours. Operator placed time stamp for remaining 2.25 hours. **Corrected On-Site**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork dumpling (79F - Hot Holding); cooked mushrooms (80F - Hot Holding)

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork dumpling (79F - Hot Holding); cooked mushrooms (80F - Hot Holding) Observed in steam table on cook line. Per operator, out of temperature for approximately 2.5 hours. Operator voluntarily elected to discard product. **Corrected On-Site**

  High Priority

• 22-41-4CriticalCorrected on site

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm) Operator placed new container of chlorine sanitizer in unit, 100ppm.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Chlorine 0ppm) Operator placed new container of chlorine sanitizer in unit, 100ppm. **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over seaweeed salad at walk in cooler. Operator stored products properly. **Corrected On-Site**

  High Priority

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed Food debris in hand wash sink in prep kitchen area. **Repeat Violation**

  Intermediate

• 21-07-4Corrected on site

  Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 100ppm.

  Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, 100ppm. **Corrected On-Site**

  Basic

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized. **Corrected On-Site**

  Intermediate

• 40-06-5Corrected on site

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food over food for customers at flip top cooler on cook line.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food over food for customers at flip top cooler on cook line. **Corrected On-Site**

  Basic