- Basic - Case/container/bag of food stored on floor in kitchen.Oil containers .
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Coat on clean utensil rack .
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Macaroni and cheese held in reach in cooler . **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Well water testing report/documentation is not available upon request. BACTERIOLOGICAL REPORT .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored on prep counter .
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter - temp 73°f in individual serving containers held on counter top at waitress station. VOLUNTARILY DISCARDED.
- High Priority - Cook cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Hands were wiped on apron.ADDRESSED IMMEDIATELY .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Gravy 80°f in pot at fryer . VOLUNTARILY DISCARDED.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. All purpose cleaner bottles , ibuprofen and mouth wash stored on food storage shelf . **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food tray stored in hand sink with brown colored water . **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking for any TCS foods held over 24 hrs ex: lasagna , rice, meatloaf, macaroni and cheese, pasta. Products held in reach in cooler units.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Bag of onions **Corrected On-Site**
- 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. Flour and sugar . **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Below triple sink .
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Used for salad storage in reach in cooler .
- High Priority - Raw shell eggs stored over container of pickles in reach in cooler . **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Kitchen **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sausage in reach in cooler . **Corrected On-Site**
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Kitchen
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2/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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