Deerfield-News.com-Deerfield Beach, Fl-Once again a place I like, and they just reopened in a pandemic and they have a dozen violations when cleanliness counts.
Licensee
Name: MUDDY WATERS RESTAURANT License Number: SEA1614394
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 2237 W HILLSBORO BLVD
DEERFIELD BEACH, FL 33442-1106
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 06/02/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 3 3
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-01-4 Basic – Bowl or other container with no handle used to dispense food. Operator removed. **Corrected On-Site** **Warning**
36-34-5 Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
21-04-4 Basic – In-use wet wiping cloth/towel used under cutting board. **Warning**
03A-02-4 High Priority – PH/TCS food held at a temperature greater than 41 degrees Fahrenheit. Garlic butter 61°F per cook was placed on prep table at 10:30am. cook moved back in cooler to drop temperatures fast below 41°F. **Corrective Action Taken** **Warning**
03D-05-4 High Priority – 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. cooked cabbage 58°F, cooked carrots 58°F, cooked rice 56°F cooked on 6-1-2020 and placed in cooler to cool overnight. **Warning**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Chicken broth 79°F,Cooked onions 85°F , cooked mushrooms 87°F. Per cook was reheated at 10:30am. Advised to reheat above 165°F. Cook moved to stove. **Corrective Action Taken** **Warning**
01B-24-4 High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, potentially hazardous (time/temperature control for safety) pasta marked with a date that exceeds 7 days after opening/preparation. Pasta cooked on 5.16.2020 in walk in cooler. **Warning**
02C-01-4 High Priority – Ready-to-eat, potentially hazardous (time/temperature control for safety) pasta marked with a date that exceeds 7 days after opening/preparation. Pasta cooked on 5.16.2020 in walk in cooler. **Warning**
01B-02-4 High Priority – Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 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. cooked cabbage 58°F, cooked carrots 58°F, cooked rice 56°F cooked on 6-1-2020 and placed in cooler to cool overnight. **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to colander stored in the sink at the bar. **Warning**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line. **Warning**
02C-02-4 Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Baked potatoes cooked on 5-31-2020 in reach in cooler salad station. **Warning**
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