- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ham at 44 degrees F.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site, onions cooked after lunch placed in freezer for rapid chill.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, front counter employee.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions, no date on water filter.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface, hood filters.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed attached equipment soiled with accumulated grease, hood has grease dripped off it.
|
3/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, cut melons, cheeses, milk, meats, etc.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, grilled onions 48 degrees. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, cheese sauce. Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours on steam table. Corrected On Site, placed on stove top.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, making sandwiches. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves, when coming on duty, when preparing food.
- Observed employee with no hair restraint, female.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in drawer cooler not cleaned prior to accumulation of soil and greasy residue. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer left after cleaning.
- Observed residue build-up on nonfood-contact surface, under skicer.
- Observed residue build-up on nonfood-contact surface, magnetic holder and equipment get dirty from prepping next to it.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination by hands.
- Critical. Handwash sink not accessible for employee use at all times, blocked in by table addition since opening inspection.
- Critical. Observed toxic items stored by food, spray sanitizer, dawn detergent. Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, dirty apron on tray with food and Dirty cloths hanging on handwashing sink.
- Critical. Observed a splitter/multi-plug adapter in use under slicer table. For reporting purposes only.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site, located.
- 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.
|
9/23/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Beauty & The Beef, 2349 Village Square Pkwy Ste 101, Fleming Island, FL »