- High Priority - Raw animal food stored over ready-to-eat food.raw shell eggs over creamers.
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.boiled eggs @ 56 d.f. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Uncleanable knife block in use to store knives.
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sausage, gravy, eggs less than 4 hrs. Advised.
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3/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food being cooled by nonapproved method. uncover foods when cooling. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed food being cooled by nonapproved method.Leave foods uncovered. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro
- Critical - Observed handwash sink used for purposes other than handwashing.utensils in sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut melon at 47 d.f. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shell eggs ove rte food Corrected On Site.
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10/21/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. uncover foods and use smaller quantities. Corrected On Site.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
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7/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Displayed food not properly protected from contamination. Apples must be wrapped. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shell eggs over dairy. Corrected On Site.
- 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. Pro less than 60 days.
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2/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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