- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, both reach-in coolers in back.
- Basic - No handwashing sign provided at a hand sink used by food employees (front counter).
- Basic - Soda syrup stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 51 °F, ground beef 51 °F, chicken 50 °F, shrimp 51 °F, chicken 51 °F, ham 51 °F, ham 58 °F, chicken 58 °F, chicken 51 °F, beef 52 °F, Operator discarded items. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice 51 °F, ground beef 51 °F, chicken 50 °F, shrimp 51 °F, chicken 51 °F, ham 51 °F, ham 58 °F, chicken 58 °F, chicken 51 °F, beef 52 °F,
- High Priority - Toxic substance/chemical stored by or with food. **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 Friday. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink, multiple containers of soap **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- 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 (front counter).
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink (front counter).
- 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. All items in unit at 50 °F or above. This unit is not to be used until unit is able to maintain 41 °F or below
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07/22/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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