- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wiping cloth sanitizing solution stored on the floor. At Dishmachine area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats at frontline 72°
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm CL
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bag of potatoes **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74° water, spatula in water **Corrected On-Site**
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. At prep sink near 3 CS/DM
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats at tables 72°
- High Priority - Employee washed hands with cold water.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. Back handsink near Dishmachine
- Intermediate - Hot water not provided/shut off at employee handwash sink.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front line
- Basic - Equipment in poor repair.walk in cooler unable to maintain a temperature of 41° or below
- Basic - Old labels on clean food containers
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. See temperatures
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken next to raw fish
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White deflector shield
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Pot of eggs in hand wash sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Cook line hand sink **Corrected On-Site**
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. AP flour **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Back door. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Potatoes
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Container lids. **Corrected On-Site**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2013 | Routine - Food | Call Back - Complied |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK by server station. **Warning**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Observed employee with no hair restraint. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. temperature of batter , egg wash left out at room temperature on cooks line 67, 69 degrees f. operator agrees to use Time as a Public Health Control. **Warning**
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12/17/2012 | Routine - Food | Warning Issued |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Manager lacking proof of Food Manager Certification......60 days to obtain food manager certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.....60 days to train new employees with approved training materials by a certified food manager
- Observed employee with no hair restraint.
- Observed water draining onto floor surface....from dish machine hand sink/drain and air gap do not meet properly to allow proper flow of drain water from hand sink.
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5/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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