- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening; milk.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; soup.
|
08/05/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker (back flow device) missing at hose bibb. Repeat Violation.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. WOMENS RESTROOM.
- Critical. No handwashing sign provided at a handsink used by food employees. FRONT SINK. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. KITCHEN SINK. Corrected On Site.
- Floor not in good condition near handwash sink in sever area.
- Floors not maintained smooth and durable. STOCKROOM.
|
3/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
|
11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about El Torero Restaurant, 1209 W Crawford St, Quincy, FL »