- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Cove molding at floor/wall juncture broken/missing. Under dishwashing area
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. On dry storage rack
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In bulk flour
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Container of flour on cook line
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 65°
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Potato at cookline under 54°
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Gravy made 9/3, 47°
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Large container of gravy 47°
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Batter made 8/25/14, 10 days
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter portions and creamers left out at room temperature on dinigroom tables.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Sausage gravy cooling in eight inch pan.
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. next to slicer.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 28° f@ 40° f in lift top cooler at cooks line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large pot of sausage gravy in walkin cooler.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.No date noted on written AOP. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Current Hotel and Restaurant license not displayed.License in managers handbook. **Warning**
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Food temperatures in walkin cooler tuna 49° , butter 48° f, ham 48° f. **Warning**
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7/15/2013 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles. lift top cooler at cooks line.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line and server station.
- Basic - Old labels stuck to food containers after cleaning. Dates written on magic marker on food containers,
- Basic - Soil residue build-up on nonfood-contact surface. Build-up on interior of steam table.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Automatic hand towel dispenser at Dishroom not functioning properly.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
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