- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. 2 tanks under the front counter.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit for approximately 30 minutes per manager. At 2:30 pm gravy 120°f, manager adjusted the temperature of the unit. At 2:47 pm gravy was held at 136°f. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. butter 45°F at 2:36 pm, at 2:55 pm 44°F, held for less 4 hours per manager.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Fryers. **Warning**
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4/11/2014 | Complaint Full | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ripped/worn tin foil used as a cover on fryers. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - Gravy hot held at less than 135 degrees Fahrenheit. Gravy at 102°. Reheated to 165° during inspection **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Fryers. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Any person with a lesion containing puss such as a boil or infected wound that is open or draining should be restricted from the kitchen unless the lesion is covered by a dry , durable tight fitting bandage. **Warning**
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4/4/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Single-service articles not stored inverted or protected from contamination. To go trays at front counter. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Handling toasted buns with bare hands.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Baked potato pan.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom. **Corrected On-Site**
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. White refrigerator.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Area around flat top grill.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Pan inside large oven.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. White refrigerator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatloaf and cooked pastas in white refrigerator.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Bowls under hand sink.
- Basic - Food stored in a prohibited area. Cokes under hand sink.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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1/7/2013 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - No Certified Food Manager for establishment.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
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10/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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