- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food in reachin freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese etc in reachin cooler near back door at 47°F, all TCS foods in unit moved to another reachin cooler. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over sauce in reachin cooler across from cookline. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to hold tomatoes. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler near back door ambient temperature 47°F
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Small cup used to scoop salsa. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at 120°F in steam table., rice reheated to 165°F or above **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, in back prep area. **Corrected On-Site**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food from sugar bin. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface, between stove, grittle and fryers.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in 3CS **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked food in reachin cooler across from cookline **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken thawing in standing water in back prep area. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked rice held at 121?F, heat increased. **Corrected On-Site** **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at room temperature, internal temperature of 72?F, corrective action taken, eggs moved to reachin cooler. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachin cooler across from cookline able temperature 59?F, operator went to store for ice, food placed on ice. Keep cooler Mott or food on ice until unit is able to ain't akin 41?F or below. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, handsink by 3 compartment sink used to hold cleaning products. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in back prep area. **Corrected On-Site** **Warning**
- 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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4/23/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. One freezer shut down, other all other units working properly, fax repair report to district office.
- Critical - Hand wash sink lacking proper hand drying provisions by back door.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- 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. Pro
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8/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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