- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wood food-contact surface not properly sealed. Storage shelves.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Food temperatures in lift top sandwhich cooler eggs 52° f, tomato 53° . Out of temperature less than 6 hours . Operator will use Time as a public Health Control until repaired.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Lift top sandwhich cooler at cooks line - ambient air temperature 60° f. Parts on order, operator will use Time as a Public Health Control umtil repaired.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Susan Peacock expired.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Outside surface of hood above cooks line.
- Basic - Build-up of soil/debris on the floor under shelving.In Dishroom/ prep area.
- Basic - Carbon dioxide/helium tanks not adequately secured.Tanks by back door.
- Basic - Duct tape used to repair nonfood-contact surface. Lid on ice machine.
- Basic - Floors not maintained smooth and durable. Gap in floor - walkin cooler where old wall partition stood.
- Basic - Food stored on floor.Cases of canned Potatos.
- Intermediate - Hot water not provided/shut off at employee handwash sink.Cooks line HANDSINK.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Outside of hood above omelet station.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Outer openings not protected with self-closing doors.Spring off back door.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.Rinsing hands only in three compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Chop tomato on ice at cooks line 64° f, ham 61° f. Corrective action taken. Butter , creamers in cooler under coffee maker 51° f.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Upper interior behind metal deflector plate.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in undrained ice.Shrimp in walkin cooler. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Temperature of tuna salad, potato salad in lift top cooler at cooks line 52° f. Operator adjusted cooler when foods were freezing. Corrective action taken. Ambient air temperature in cooler 38° f at end of inspection. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.Slight mold forming in upper interior of main ice bin. **Warning**
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden shelf by back door needs to be painted or sealed
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Outer openings not protected with self-closing doors. Rear kitchen door is not self closing.
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7/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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