- Basic - Case of single-service articles stored on floor in dry storage area: to-go containers.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container: two in coffee shop. **Corrected On-Site**
- Basic - Reach-in unit gasket torn/in disrepair: one reach-in cooler, one hot-hold unit.
- Basic - Walk-in cooler and walk-in freezer floors soiled: all.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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: chicken salad 51°, tuna salad 52°, cut melon 51°, hard boiled eggs 51°, shredded cheese 50° (all on salad bar) / spicy pork chops 103°, burgers 95° (hot hold) / peanut butter and jelly cheesecake 63° (buffet line) / steak biscuit 47°, egg and cheese muffin 48° (coffee shop). Some items moved to coolers, other marked with correct time stamps.
- Intermediate - Handwash sink used for purposes other than handwashing: coffee filter in coffee shop handwash sink / strawberry sauce bottle in handwash sink by three-compartment sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches: gravy 152° (just panned). Operator moved to shallow pan. **Corrected On-Site**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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: tongs in potato chips. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets: throughout establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: various products on buffet and in coffee shop. Operator will add them to their existing Time As A Public Health Control form.
- Intermediate - Accumulation of black/brown/pink mold-like substance in the interior of the ice machine.
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6/5/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees: one sink by pizza station on buffet line.
- Basic - Soiled reach-in cooler gaskets: lowboys, reach-in between kitchen and buffet line.
- High Priority - Dented/rusted cans present: two, #10 cans. Observed operator removing product from service. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer; not all products commercially packaged: raw chicken over cooked ribeye. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit- low boy under grill **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination- to-go containers on buffet line and at Brewed Awakenings **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination- apples on buffet line
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling- chicken breasts in reach-in and in walk-in **Corrected On-Site**
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10/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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