- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage glasses
- Basic - Food-contact surface not smooth and easily cleanable. Newspaper lining food pan.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sausage 45, top of reachin
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over bread in rear reachin cooler. Raw egg batter over potatoes, raw bacon and sausage over bread in front reachin cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bowl **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. Ham
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over rice **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/5/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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. Water bottle
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cooked potatoes for later use
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reachin, sausages 51-56°.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach in freezer _ not all products commercially packaged. Raw pork over butter. Raw beef over muffins
- 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. Deli meats **Repeat Violation** ham, turkey, corned beef, roast beef
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wings, tuna salad, sausages.
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9/17/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reachins, partially cooked bacon 77, tomatoes 66, sausage 56, potatoes 56. On bus cart, lettuce 73.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Rice cooked yesterday 47°
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger on top of ham. Raw eggs on potatoes
- High Priority - Raw animal food stored over/with ready-to-eat food in reach in freezer _ not all products commercially packaged. Raw pork over butter
- 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. Roast beef dated 6/28, corned beef dated 6/3
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm chlorine, triple sink
- 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. Deli meats **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Triple sink
- 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 - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Potatoes cooling on counter at 112°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Wings, tuna salad, rice, sausages, gravy
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7/9/2013 | Routine - Food | Warning Issued |
- In-use utensil in potentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit. rear reachin
- Critical - Observed an opened beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potatoes and gravy 51 in cookline reachin.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. ham not dated when removed from freezer. Corrected On Site.
- Critical - Sink compartments too small to accommodate utensils or equipment. using what appears to be a small trashcan to sanitize dishes but this is not large enough for all items
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9/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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