- Basic - Build-up of grease on nonfood-contact surface. Around cook line grill.
- Basic - Cove molding at floor/wall juncture broken/missing. Beside walk in cooler.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup on cutting board. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Middle kitchen make table.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Front wait station counter at 74°. Corrective action: moved to walk in freezer **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Corrective action: moved to walk in freezer and cooled to 42°. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese held at 45°. Corrective action: Turned walk in cooler unit down to properly cool product. **Corrected On-Site**
- High Priority - Tea and lemons at front counter not inverted. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket beside liquid margarine on lower shelf of middle kitchen make table. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Operator refreshed sanitizer bucket to 300 ppm quat. **Corrected On-Site** **Repeat Violation**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.
- Basic - Case/container/bag of food stored on floor in kitchen. Oil.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Portable fan had accumulation of dust/debris. Above ice machine.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Front.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Outside.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Encrusted material on can opener blade.
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5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing.
- Basic - Lubricant from equipment gears or bearings leaking onto food-contact surface. Oil leaking from mixer head. Operator states mixer is not in use - belongs to landlord.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chub of hamburger meat thawing in standing water.
- Basic - Standing water in mop sink/mop sink draining very slowly.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Ice machine **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Dish sprayer **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Breakfast sausage in walkin cooler at 64° covered corrective action taken by uncovering and placing on ice.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Room near restrooms. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site**
- Basic - Equipment in poor repair. Ice machine lid cracked and taped.
- Basic - Food stored in a location that is exposed to splash/dust. Walkin cooler fan unit dripping water onto food containers.
- High Priority - Dented/rusted cans present. See stop sale. Tomato juice. Voluntarily discarded **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. 3 compartment sink must be utilized until dishmachine is repaired.
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on dish sprayer. Corrected On Site.
- Observed clean utensils/equipment stored in dirty tub. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed light buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- breakfast sausages placed back in cookline lift top after utilizing time as public health control at 60F-discarded. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit- breakfast sausages at 60F in prep cooler were returned to refrigeration after utilizing time as public health control- food must be discarded. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours-corrective action taken by reheating on cookline. Corrected On Site.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
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5/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
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11/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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