- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Observed build-up of grease on nonfood-contact surface. Clean the baked-on grease from the exterior surfaces of the stove.
- Critical. Cold water not provided/shut off at employee handwash sink. Provide cold water, to the handwashing sink, behind the service counter.
- Critical. Hot water not provided/shut off at employee hand wash sink. Provide hot water, to the handwashing sink, behind the service counter.
- Plumbing improperly installed. Properly plumb the hot-&-cold-water fixtures, at the handwashing sink, behind the service counter.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sink in the mem's restroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, behind the service counter.
- Critical. Manager lacking proof of Food Manager Certification. Obtain Fd Managef Certification. Keep proof of current certification on the premises. Call 866 372 7233 to schedule any exams.
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5/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the restaurant.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours must be properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
- Critical. Potentially hazardous food must be held at 135 F (or hotter),;or, using time as a public health control, labelled with a time marking indicating the food item's 4-hour limit. Any unserved portion of foodmust be discarded at that time.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Potentially-hazardous foods must be cold held at 41 F or less.
- Critical. Potentially-hazardous foods must be held at 135 F, or hotter.
- Critical. Poultry must be cooked to at least 165 F for 15 seconds.
- Critical. Vegetables must be cooked to 145 degrees Fahrenheit or above.
- Critical. Reheated foods for hot holding must reach 165 F within 2 hours.
- Critical. Cooked potentially-hazardous-foods must be cooled from 135 F to 70 F within 2 hours.
- Critical. No thermometer provided to measure temperature of food product. Provide metal-stem thermometers, scaled from 0 F to 220 F. Use them to verify proper food temperatures.
- Critical. No conspicuously located thermometer in holding unit. Install numerically-scaled thermometers inside each refrigerator.
- Critical. Do not touch ready-to-eat foods with bare hands. Provide disposable-plastc gloves. Wash hands, and wear disposable-plastic gloves, when handling ready-to-eat foods.
- Observed mop/service sink in disrepair. Install a plywood cover, arop the outside mop sink, to prevent the accumulation of debris.
- Plumbing improperly installed. Seal the handwashing sink (behind the service counter), and paint the cabinet.
- Critical. Manager lacking proof of Food Manager Certification. A manager must pass a Food Manager Certification Exam by within 60 days. Call 866 372 7233 to schedule an exam.
- 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. All employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of completed training on the premises.
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2/12/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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