- Basic - Accumulation of debris inside warewashing machine.
- 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. On prep unit at cook line, cook discarded it **Corrected On-Site**
- Basic - Employee used food thermometer to measure food temperatures without first sanitizing the thermometer. From ice water to take temp of cooked turkey, explained to cook proper procedure
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 107° water, utensils in it by stove, back kitchen, discarded water and placed hot water in container **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. 2 door unit at cook line
- Basic - Working containers of food removed from original container not identified by common name. Batter flour in red top container under waffle table, employee labeled it **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 50° in wic, made last night
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Waffle batter at 67°, on table but cook stated he keeps it in cooler and takes it out for orders, made at 5am and it is 9:40 m, corrective action: discarded by cook, explained time as public health control, proper cooling and ice bath
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw country fried steak and chicken liver-open container over raw seafood, upright freezer, cook line, asst mgr place them in correct order **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. One, cook discarded it **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep pan for rice
- Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 2 months as asst mgr
- Intermediate - Food-contact surfaces encrusted with grease, dust and/or soil deposits. Vents in upright cooler by cook line
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 2 cooks and 2 servers scooping soup and gravy, mgr Irina arrived **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At cook line handsink, asst mgr placed soap **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Soap and water in spray bottle at triple sink, asst mgr labeled it **Corrected On-Site** **Repeat Violation**
|
07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
07/07/2014 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
4/28/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45 ham, cut tomatoes, 50 cooked potatoes, cheese, cut spinach, feta cheese, hush puppy mix, in prep unit at cook line, corrective action: placed in other cooler and added ice on top, 58 milk wash on table, corrective action: placed in ice, explained time as public health control, 55 creamer, heavy cream in display cooler, 50 ranch made here, corrective action: placed in other cooler **Warning** 2-11-14 48° coffee creamer, whipped cream, raw shrimp sitting on ice in display cooler and prep unit at cook line,
- 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. 50 a,Binet temperature in prep unit by cook line, also salad prep unit and display cooler, 50 both **Warning** 2-11-14 Display cooler has containers with ice in it, but food is not 41° or below, food in prep unit at cook line kept on ice, one not under 41°
- 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. Couldn''t find it **Warning**
|
2/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket over bread, table by cook line **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. By ice machine **Corrected On-Site** **Warning**
- Basic - Spray bottle containing a food product not labeled. oil **Corrected On-Site** **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. From dipping bread on raw eggs to get spinach **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45° ham, cut tomatoes, 50° cooked potatoes, cheese, cut spinach, feta cheese, hush puppy mix, in prep unit at cook line, corrective action: placed in other cooler and added ice on top, 58° milk wash on table, corrective action: placed in ice, explained time as public health control, 55° creamer, heavy cream in display cooler, 50° ranch made here, corrective action: placed in other cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. 70° cooked onions on table, corrective action: placed on grill, explained time as public health control **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over corn beef hash in upright cooler, raw hamburger over beats in wic **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw Phili meat over raw sausage and raw bacon it upright cooler, raw steak over fries in freezer **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. On on floor at cook line, killed **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical improperly stored. By coffee pots under table, front counter **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken, display 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. 50° a,Binet temperature in prep unit by cook line, also salad prep unit and display cooler, 50° both **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Spoon in it, cook line **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. Couldn't find it **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked cold potatoes chopped and forgot to place in cooler again, corrective action: placed in cooler **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. By ice machine **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance under table, front counter **Corrected On-Site** **Warning**
|
2/10/2014 | Routine - Food | Warning Issued |
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 54 pre cut salad mix on prep top unit. Cut iceberg leaves 53 on prep top unit kitchen cook line,
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On door interior and inside on white plastic shield. **Corrected On-Site**
- Intermediate - Food manager certification expired. PAUL BUDNIK
|
10/9/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop for tea sugar.
- Basic - Exterior door has a gap at the threshold that opens to the outside. And around sides of kitchen exit door.
- Basic - Interior of microwave soiled with encrusted food debris. UP TOP.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. 2 units on cook line.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 54° pre cut salad mix on prep top unit. Cut iceberg leaves 53° on prep top unit kitchen cook line,
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On door interior and inside on white plastic shield. **Corrected On-Site**
- Intermediate - Food manager certification expired. PAUL BUDNIK
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Drink Machine in dining room.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
|
8/8/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
1/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Containers wet nesting on shelf next to dish machine.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Cloth under cutting boards.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline.
- Critical - Observed employee eating while preparing food. Employee licked excess food from fingers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee constantly wiped hands on apron instead of washing hands.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Employee cracked several eggs and prepared ready to eat foods without washing hands and changing gloves in between.
- Critical - Observed encrusted material on can opener. **Repeat Violation**
- Critical - Observed food being cooled by nonapproved method. Multiple foods cooling in tightly wrapped pans in walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in coolers: pork roast 56F, gravy 52F, Mac and cheese 46F, Beans 53F, Potatoes 73F. All foods dated 12-2-12 or 12-3-12, past 6-hour cooling time. Voluntarily discarded. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk in cooler.
- Observed reach-in freezer gasket torn/in disrepair. Upright freezer at the end of cookline.
- Critical - Observed uncovered food in holding unit/dry storage area. Pan of cooled baked potatoes on speed rack in walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bottle of degreaser was stored next to food.
- Critical - Can opener blade was dirty with food buildup.
- Cutting boards badly grooved and discolored.
- Critical - Dish machine was out of sanitizer - COS.
- Critical - Employee did not change gloves or wash hands after handling degreaser.
- Critical - Employee put on gloves without washing hands on cookline.
- Grease build up inside fryer cabinets.
- Critical - Multiple flies in the back storage area.
- Critical - No backflow prevention device on faucet in the rear of building.
- Old food stuck to "clean" knife on magnetic strip.
- Personal items stored on containers of food. Keys.
- Critical - Potentially hazardous food held at 41F or higher. Sausage was 50F. Corrective action taken. Placed in reach in cooler. Temperature then was 48F.
- Critical - Slicer was dirty with old food and stored on shelf.
- Critical - Uncovered drink on cookline.
- Critical - Unlabeled bulk container. Powdered sugar.
- Critical - Unlabeled spray bottles of degreased.
|
7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 Incomlete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Copies not accepted.
|
4/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beans, mashed potatoes, carrots, rice, turkey and gravy. Stop sale issued.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location, tongs on fryer handle.
- Critical - Incomlete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Copies not accepted.
- Critical - No conspicuously located thermometer in holding unit, various coolers.
- No copy of latest inspection report.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Drink on in use prep table.
- Observed build-up of grease on nonfood-contact surface, hood and hood filters.
- Critical - Observed buildup of slime behind the interior of ice chute, soda machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, sugar for tea.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, coffee creamers in sliding door reach in, sliced cheese in prep top unit. Corrective action taken, discarded all.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, 3 c sink, chlorine over 200 ppm. Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, gaps under kitchen exit door, can see daylight.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, cooked onions by grill at 90 degrees F.and sausages 114. Corrective action, taken, discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name, 2 containers of sugar at wait station.
|
4/18/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 53B-08-1 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. Unable to find proof. Copies were provided for Servsafe training from October. Copies are not accepted, original certificate now required.
|
12/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. see comments
- Critical - Hand wash sink lacking proper hand drying provisions, cook line. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, breader. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No one testing sanitizer level.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- 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. Unable to find proof.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelves.
- Observed build-up of grease on nonfood-contact surface, fryer inside.
- Observed build-up of grease on nonfood-contact surface, hood has grease dripping off edges.
- Critical - Observed hand wash sink used for purpose other than washing hands, dumping drinks, lemon in sink.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Shell eggs. 58 degrees air temp. Corrected On Site, discarded.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Repeat Violation.
- Critical - Observed soil buildup inside ice chute, dining room soda machine.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, bbq and ckn. dumplings. Corrected On Site, reheated to 165 in oven.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chicken and dumplings. Corrected On Site, reheated in oven.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. In kitchen 58 degrees air temperature. Corrected On Site, discarded.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, cook.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm.
|
10/14/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/14/2011 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
4/13/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
3/19/2011 | Routine - Food | Emergency Order Callback Complied |
- Critical - Handwash sink not accessible for employee use at all times.-white plastic tub inside sink on cookline. Corrected On Site.
- Observed food debris accumulated on kitchen floor.Area under stove and backliine table accumulated with dried food.
- Critical - Observed handwash sink used for purposes other than handwashing.-cookkine sink being used as a dump sink-ice and food noted
- Critical - Observed roach activity as evidenced by live roaches found-10 live inside stove on backline- along door and back interior wall of stove. (Stove - top only used) Pest control provided by Orkin 3-1-11 report noted roach activity; 2-23-11 no activity;1-26-11 no activity; 1-23-11 roach activity.
- Observed wall in disrepair.-wall with hole and not smooth/flush to coving by the stove
|
3/18/2011 | Routine - Food | Emergency order recommended |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Plumbing installed and maintained
- Critical - Wholesome, sound condition
- Critical - Wholesome, sound condition
|
3/11/2011 | Complaint Full | Administrative complaint recommended |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Toxic items properly stored
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Water source safe, hot and cold under pressure
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cross-contamination, equipment, personnel, storage
- Employee lockers provided and used, clean
- Critical - Facilities to maintain product temperature
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooled
- Plumbing installed and maintained
- Critical - Potential for cross-contamination; storage practices; damaged food segregated
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Thermometers provided and conspicuously placed
- Critical - Wholesome, sound condition
- Critical - Wholesome, sound condition
|
3/8/2011 | Complaint Full | Administrative complaint recommended |
- Critical. Violation: 12A-18-1 Observed employee wipe hands on clothes/apron instead of handwashing . callback observed employee with gloves on continously wipe gloved hands on apron.
- Violation: 13-02-1 Observed employees with ineffective hair restraint.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Prep table in kitchen.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Packets of coffee stored in non food grade containers. Flour stored in non food grade containers. Bread products stored in non food grade bags in walk in cooler.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Small hood.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. Walk in cooler.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Repeat Violation.
- Critical. Violation: 35A-08-1 Observed live flies in kitchen. Tiny fruit flies above reach in cooler.
- Critical. Violation: 53B-08-1 Incomplete 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. Original certificates required. List not acceptable.
|
1/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Air temperature at 59 degrees. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation from 2/11/2010.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, pototoes in kitchen. Corrected On Site. Discarded by manager.
- Critical. Observed food being cooled by nonapproved method. Deep plastic buckets found in walk in. Deep plastic buckets in walk in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep cooler server area. Repeat Violation.
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Containers sitting in water on bottom of reach in cooler. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Container of seafood sitting on directly on top of another container of seafood in reach in cooler.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook, shell egg residue on gloves. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook cracked shell eggs then handled cheese and ready to eat foods without changing gloves.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook did not wash hands when changing gloves.
- Critical. Observed employee wipe hands on clothes/apron instead of handwashing .
- Observed employees with ineffective hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable. Prep table in kitchen.
- Observed nonfood-grade containers used for food storage. Packets of coffee stored in non food grade containers. Flour stored in non food grade containers. Bread products stored in non food grade bags in walk in cooler.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket in waiter area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. Small hood.
- Observed residue build-up on nonfood-contact surface. Shelves in walk in cooler.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler.
- Equipment and utensils not properly air-dried. Repeat Violation.
- Critical. Observed sewage backing up through floor drains of establishment 2 locations in kitchen where employees are walking.
- Plumbing system in disrepair, 1 handwashing sink slow to drain.
- Critical. No handwashing sign provided at a handsink used by food employees. Waiter area
- Critical. Observed live flies in kitchen. Tiny fruit flies above reach in cooler.
- Dressing and/or locker areas not clean and orderly or used as needed. Jackets hung up on dry storage shelves. Corrected On Site.
- Critical. Incomplete 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. Original certificates required. List not acceptable.
|
1/10/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
5/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- 1 03A-07-1 Observed potentially hazardous food cold held at greater than 41F, cheese and cottage cheese 47F - 63F. Whipping cream at 53 degrees on 02/25/2010.
- 2 04-01-1. Observed cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Display cooler ambiant air temperature of 53 degrees.
|
2/25/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed rusted cans of tomatoes on rack in kitchen.
- Critical. Observed food with mold-like growth, lemons and tomatoes in walk-in. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk-in cooler. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name, dry seafood batter and sugar. Corrected On Site. Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit in prep cooler at cookline. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, 12 items in prep reach in cooler at cookline, beef stew and chicken pot pie base in walk-in cooler. Manager discarded. Corrected On Site. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, beef stew and chicken pot pie base in walk-in cooler. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep reach in cooler at cookline and larger salad prep cooler at wait station. Corrected On Site. Repeat Violation. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, upright reach in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature, ground beef. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash, breads near handwashing sink near toaster. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food, eggs over tomatoes in prep reach in cooler at cookline Corrected On Site. Repeat Violation.
- Critical. Raw animal food not properly separated from ready-to-eat food, liver over ready to eat foods in upright freezer in kitchen. Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface at toaster station.
- Critical. Single-use gloves not changed as needed after changing tasks. Employee wearing same gloves when handling shell eggs and ready to eat foods at cookline. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, cup in seafood batter. Corrected On Site.
- Critical. Observed food employee cook, washing hands in a sink other than an approved hand wash sink, triple sink. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee handling soiled dishes then handle clean dishes without washing hands, dishwasher. Corrected On Site.
- Critical. Observed employee wash hands with no soap, cook. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation area, in rear kitchen cooking area. Corrected On Site. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table . Corrected On Site. Repeat Violation.
- Observed employee with no beard guard/restraint.
- Observed ripped/worn tin foil used as shelf cover at wait station. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup in the interior of ice machine. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with soil deposits, toaster station. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface, hood filters in rear kitchen.
- Equipment and utensils not properly air-dried.
- Critical. Cold water shut off at employee handwash sink, near toaster. Repeat Violation.
- Critical. Vacuum breaker mising at hose bibb, mop sink.
- Critical. Handwash sink not accessible for employee use at all times, blocked by crate . Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed dusty ceiling tiles and air conditioning vent covers throughout establishment. Repeat Violation.
- Observed moldy ceiling tiles throughout establishment. Repeat Violation.
- Light not functioning over stove in rear kitchen.
- Wet mop not hung to dry.
- Critical. Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Person in charge failed to insure proper cooling. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
|
2/11/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name, sugar at front counter. Repeat Violation. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese and cottage cheese. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, front counter and display coolers.
- Critical. No conspicuously located thermometer in holding unit at front counter. Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust, flour mixture stored under soap dispenser at toast station. Corrected On Site. Repeat Violation.
- Critical. Observed improper use of container with no handle used to dispense ready-to-eat food, cup used in cereal. Repeat Violation.
- Critical. Observed an open beverage container over triple sink. Repeat Violation.
- Observed gaskets on cold holding unit in poor repair, stand up freezer. Repeat Violation.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with soil deposits, under toast preparation counter.
- Observed gaskets with slimy/mold-like build-up, stand up freezer. Repeat Violation.
- Critical. Cold water not provided/shut off at employee handwash sink. Corrected On Site.
- Critical. Observed heavy soil build up in handwashing sink next to ice machine.
- Critical. Observed 3 live flies in kitchen. Repeat Violation.
- Observed dusty ceiling tiles and air conditioning vent covers in kitchen.
- Observed moldy ceiling tile in wait station.
- No suitable facilities provided to store employee clothing and other possessions, shoes stored in kitchen above pump box. Corrected On Site.
- Critical. Observed toxic item improperly stored, above pump box in kitchen. Corrected On Site. Repeat Violation.
- Critical. Observed dish sanitizer, in cottage cheese container. Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. Corrected On Site.
|
9/23/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/23/2009 | Routine - Food | Warning Issued |
| No report available. | 4/27/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/28/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Country Cabin Restaurant, 3646 Blanding Blvd, Jacksonville, FL »