Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical. Cooked potentially hazardous food (beans, peas, gravy) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (60F, 49F, 45F).
Critical. Observed food (chicken) stored on floor in walk in freezer.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit (121F). Corrected On Site.
Critical. Observed hand wash sink at dishwashing station used for purpose (storage) other than washing hands.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical. No handwashing sign provided at handsink at wait station.
Critical. No handwashing sign provided at handsink at frontline.
Critical. Hand wash sink at wait station lacking proper hand drying provisions.
Critical. Handwashing cleanser lacking at handwashing sink at wait station.
Critical. Observed unlabeled spray bottle at cookline.
Critical. Portable k class fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
10/14/2010
Routine - Food
Inspection Completed - No Further Action
Critical. No handwashing sign provided at a handsink used by food employees.
Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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