- Critical - Bathroom not enclosed with tight-fitting, self-closing doors, mens and womens.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. Test scheduled for 4-05-11.
- Missing lids at dumpster.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, need chlorine strips.
- 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.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched money then proceeded to food preparation.
- Observed leaking pipe under 3-compartment sink.
- Observed personal care item stored with food, jacket on top of chest freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Macaroni/cheese at 60 degrees fahrenheit black eyed peas at 56 degrees fahrenheit collards at 57 degrees fahrenheit on counter prep area. Product was moved to reachin cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, slaw.
- Critical - Observed raw animal food stored over ready-to-eat food, shell eggs over ready to eat vegetables upright cooler.
- Observed single-service items stored on floor, lids.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Greenbeans at 125 degrees fahrenheit cooked onions/peppers at 119 degrees on frontline for less than 4 hours.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Beef at 97 degrees after 1.5 hours in crock pot that was turned to warm. Beef was removed and placed in oven to quickly complete reheating process.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
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1/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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