- Basic - Accumulation of food debris/soil residue on handwash sink. Ice machine area **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Discussed options for correcting (sanding vs plaining/alternative boards).
- Basic - Floor tiles cracked, broken or in disrepair. Operator is in process of repairing floor within limits of historical building standards.
- Basic - Large amount of unused equipment/supplies present. Operator is in the process of removing/repairing/restoring cooking equipment stored on site.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in walk in cooler. Operator has sealant for shelves.
- Basic - Reach-in cooler gasket torn/in disrepair. Coos line cooler
- Basic - Utensils in poor condition. Ice scoop broken. Operator discarded **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Spectracide. Operator discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 53°, sliced corn beef 51°, sliced cheeses 50° less than 4 hours. Recommended rapid chill.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Items in walk in cooler not stored in proper order. Re-educated operator and discussed a storage plan **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw whole shell eggs over sliced tomatoes, onions and lettuce on coos line **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. Milk opened 8/11/14 **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front area/drink area hot water switched off. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Napkins at hand wash sinks. Re-educated and replaced with paper towels. **Corrected On-Site**
- Intermediate - Refrigerator not 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. Cooks line cooler.
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08/12/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair-throughout kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign, doap or towels at bar area sink provided at a hand sink used by food employees
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Old, unused equipment stored inside facility.
- Basic - Well water testing report/documentation is not available upon request.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wood food-contact surface not properly sealed. Walk in cooler and other areas.
- GAS STOVE WAS RED TAGGED AT TODAY'S FIRE INSPECTION. FACILITY IS TO DO COLD FOODS ONLY UNTIL FIRE MARSHAL AND FIRE SAFETY HAS RETURNED TO FACILITY AND HAS BEEN GIVN THE ALL CLEAR FOR COOKING ETC.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Dirt, grease and black specks in reach in cooler, dishwash area and reach in freezer near back door.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Rusty weight on slicer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No test strips of any kind at this time. Unknown which chemicals they will be using.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash 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 - No soap or sign at ice machine aea handwash sink.
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07/31/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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