FHS WEST PALM BEACH

Violations (4)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (66F - Cold Holding) on the prep table at front counter; food out of temperature for 20 minutes; operator started to reheat food;

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soup (66F - Cold Holding) on the prep table at front counter; food out of temperature for 20 minutes; operator started to reheat food; **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. (136-109F - Hot Holding);in steam table: as per operator food reheated in the microwave and moved to steam table; food out of temperature for about 20 minutes; water added, steam table turned to high and food stirred;

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. (136-109F - Hot Holding);in steam table: as per operator food reheated in the microwave and moved to steam table; food out of temperature for about 20 minutes; water added, steam table turned to high and food stirred; **Corrective Action Taken**

  High Priority

• 08B-38-4

  Food stored on floor- opened box of bread on the floor Advised to stored properly

  Basic - Food stored on floor- opened box of bread on the floor Advised to stored properly

  Basic

• 08B-17-4

  Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over opened jars of dressings and sauces in walk-in cooler Advised to store properly

  Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over opened jars of dressings and sauces in walk-in cooler Advised to store properly

  Basic