- No Violations Were Observed
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10/10/2014 | Complaint Full | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 55°, on cart in kitchen. Item put back in walk in to cool down. At call back. Coleslaw 51°. Shredded lettuce 50°. Pork 49°. Turkey 50°. On Reach in cooler in kitchen.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Also can opener has build up on it.
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10/06/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- High Priority - License is expired and is more than 60 after expiration date. License expired on 06/01/2014. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cole slaw at 55°, on cart in kitchen. Item put back in walk in to cool down.
- High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Lettuce in make table was brown in cooler, no date mark and was open. Discarded.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Also can opener has build up on it.
- 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. Lettuce in make table open and not dated.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Metal scrub pad depreciated.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish wash area.
- 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.
- Intermediate - No soap provided at handwash sink. Soap is being dispensed through a sanitizer labeled dispenser. Some labels were removed during visit.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Plan not available for review.
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08/05/2014 | Complaint Full | Warning Issued |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler, yellow bag of food, kitchen **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Entrance to dish room
- Basic - In-use tongs stored on oven door handle. 3 pairs on stove **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 in kitchen, 1 on front **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. Expired 06-01-2014
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In make table, beef 47°, chicken 41°, fish 46°, moved to reach in
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Raw make table, reads 34°, food at 46°
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6/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. In dish area, water pooling on floor **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 52 when items at 46, make table **Warning**
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4/1/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. In dish area **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On table in kitchen **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. In dish area, water pooling on floor **Warning**
- Exit door locked. For reporting purposes only. Door next to handicap ramp **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Small make table, raw beef over raw pork **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hand soap stored over clean dishes in dish area **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In kitchen Can opener with accumulated debris Soda gun at bar **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 52° when items at 46°, make table **Warning**
- Intermediate - Food manager certification expired. Both expired, jan 13, jan 21 **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**
- Intermediate - No soap provided at handwash sink. In kitchen, cooking area **Corrected On-Site** **Warning**
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1/31/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Charlie's Rib Shack Inc, 7629 Sw Us Hwy 27, Fort White, FL »