- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fruit containers.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls at front counter. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Middle kitchen area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dry storage shelf.
- Basic - Food stored on floor. Fry oil in middle kitchen area.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Hash brown scoop in reach in cooler. **Corrected On-Site**
- Basic - Reach in freezer gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. Plates on middle kitchen make table.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Middle kitchen make table.
- 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.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs beside sliced cheese in back kitchen area reach in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Hollandaise held at 50°. Corrective action: heated in microwave, heated to 141 and hot held in unit maintaining 141°. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over batter in back kitchen area reach in cooler. **Corrected On-Site**
- Intermediate - Water filter not changed according to manufacturer's instructions.
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08/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fry container near stove
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back doors
- Basic - Reach-in cooler gasket torn/in disrepair.cookline reachin cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry. In mop bucket by mop sink
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Dbpr material given on the big 5 and allergies
- 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. Dairy in walkin cooker
- Intermediate - Cutting board(s) stained/soiled.cookline cold hold unit
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reachin cooler cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Sausage in lift top above line at 53? below line at 37? **Corrected On-Site**
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Lift top on cook line lightly soiled underneath lid **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Hamburger over soup in walkin cooler **Corrected On-Site**
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Lobster salad voluntarily discarded **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening- sliced ham and soups in walkin cooler. Corrected On Site.
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9/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Observed expired Food Manager Certification. This violation must be corrected by : 8/20/12.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening- sliced ham and soups in walkin cooler. Corrected On Site.
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6/19/2012 | Routine - Food | Warning Issued |
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above- sausages on steamtable at 105F corrected by placing in a deeper pan. Corrected On Site.
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1/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/31/2011 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/17/11.
- 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. This violation must be corrected by : 10/17/11.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used in spray bottles- quaternary.
- Critical - Observed 1 dented can. Corrected On Site.
- Observed clean lids stored in dirty tub. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method- large pot of gravy in walkin at 50F covered. Corrected On Site.
- Critical - Observed obstructed exits hallways or egress- rear dining room exit blocked with bicycle. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning- french toast eggs. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation- eggs over steak. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found- 2 adult roaches on dishmachine. This violation must be corrected by : 10/16/11.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
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8/15/2011 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - Observed raw eggs stored over ready-to-eat food- meats.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-egg flat. Corrected On Site.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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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11/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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