- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cup at front wait station not inverted. **Corrected On-Site**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Front wait station.
- Basic - Cutting board has cut marks and is no longer cleanable. Front wait station.
- Basic - Floors not maintained smooth and durable. Back kitchen area.
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler on cook line.
- Basic - Single-service articles improperly stored. Plastic utensils stored non food contact surface side up at front wait station.
- Basic - Soiled reach-in cooler gaskets in reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Windex beside chips front wait station. Sanitizer bucket next to plastic wrap. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Beside cook line. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No Heimlich maneuver/choking sign posted.
- 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. **Corrected On-Site**
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Spoons on front counter and utensils in kitchen. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Blender **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Carpet under slicer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water corrected to running under hot water then corrected again to cooking immediately. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Plates on front counter
- Basic - Soiled reach-in cooler gaskets.
- Basic - Sponge used to clean and sanitize food-contact surface. **Corrected On-Site**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer unlocked in public hallway
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
- Basic - Wall soiled with accumulated food debris. Prep table
- 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. Goat cheese
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Cheeses **Corrected On-Site**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing utensils, scrubber and rubber stopper over drain. **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. Soups tuna salad, etc **Corrected On-Site**
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - blender not inverted and still wet. **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- 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.
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2/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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