- Basic - Ice buildup in reach-in freezer. Outside.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top shelf near cookline. **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair. Outside.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Ribs 45° Fish 46°F. Operator iced down product.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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08/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Ribs inside walkin cooler.
- Basic - Old labels stuck to food containers after cleaning. Containers on dish rack.
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1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 46° inside refrigerator.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Pork 46° F inside refrigerator.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Curry goat and curry chicken in make table. **Corrected On-Site**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - No handwashing sign provided at a hand sink used by food employees. In dishwashing area. **Corrected On-Site**
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4/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. in bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. in dishwashing area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in dishwashing area. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. inside bathroom.
- Critical - No conspicuously located thermometer in holding unit. inside 1 door freezer.
- Critical - No handwashing sign provided at a handsink used by food employees. in dishwashing area. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. inside bathroom. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. mac and cheese covered. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. on prep table. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potato salad inside refridgerater.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw pork inside 3 door cooler near front counter. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. mac and cheese inside refridgerater.
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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1/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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