- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions.provided copy of the "Employee Restriction" handout.
- 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 and the time removed from temperature control cannot be determined. See stop sale. Label TCP foods, on the cook-line, with 4-hour-time labels.
- 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. Provided copy of the "Big Five" handout.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Provide chlorine test strips for verifying proper sanitizing concentration. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products. Provided metrically scaled (0°F-220°F) stem thermometers for verifying proper food temperatures.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Provide Quat test strips for verifying proper sanitizing concentration. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided written plan form for 4-hour-time marking.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use the cover plates for customer service.
- Basic - Clean knives/utensils stored in crevices between equipment. Do not store clean knives in the cracks between equipment; store them on a clean, dry surface.
- Basic - Food stored on counter top not covered. Keep iced-tea covered at all times. **Corrected On-Site**
- High Priority - License expired within 30 days after expiration date. State license Is delinquent. Remit $344, for renewal of the state license, to Tallahassee, before 3/01/2014; or $394 after 3/01/2014. Visit www.MyFloridaLicense.com/dbpr/hr to renew on line. Your license # is 6306672 **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
- Intermediate - Spray bottle containing toxic substance not labeled. Label the spray bottle of sanitizer with its common name.
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2/19/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Designate the top plate, on each stack of clean plates, as the cover plate. Do not use cover plates for customer service.
- Basic - Hood soiled with accumulated grease. Clean the grease from the hood and the hood filters.
- Basic - Soiled reach-in cooler gaskets. Clean the food crumbs from the refrigerator-door gaskets.
- 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. Label the chicken wings, on the counter in the food-prep area, with four-hour-time labels. Discard any unserved portion at the end of four hours.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Tie up spray hose, at the three-compartment sink, so that the nozzle does not extend into the 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. Provided "Big Five" handout.
- Intermediate - Cold holding equipment incapable of 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. Repair the cook-line refrigerator to maintain foods at 41°F or colder. See Stop Sale Notice.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezer.
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Store case of plastic cups off the kitchen floor. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Mop up the standing water in the dish-washing area. **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. Clean grease from floor beneath deep friers.
- Basic - Hood soiled with accumulated grease. Clean grease from the hood and hood filters.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean food crumbs from the inside of the reach-in freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Provide paper towels, at the hand-washing sink, in the dish-washing area. **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Designate the top dish, on each stack of clean dishes, as the cover plate. Do not use cover plates for customer service. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean the food crumbs from the inside of the reach-in freezers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Clean the ceiling baffle of the ice machine.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour, from its open bag, to a clean, covered container.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Clean food crumbs from the inside surfaces of the ach-in freezers.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Label open carton of milk with the date it is openned. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer pancake mix, from its open bag, to a clean, covered container.
- Critical - Working containers of food removed from original container not identified by common name. Label squeeze bottles with the common names of their contents.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ice machine is dripping water into the ice bin. Repair the ice machine (evapoator?).
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the reach-in freezers and refrigerators.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Transfer flour, and powdered sugar, from open bags to clean, covered containers.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in the sanitizing buckets between uses. Corrected On Site.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dirt on nonfood-contact surface. Clean and sanitize the baby-changing tables daily.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label the chicken-battering flour and egg wash with 4-hour-time labels. Discard these items at the end of four hours. Always clean and sanitize the containers before refilling. Corrected On Site.
- Wall not smooth and easily cleanable. Pajnt, or otherwise seal, the bare-wood wall above the dishmachine.
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9/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of dirt on nonfood-contact surface. Clean and sanitize the baby-changing table daily.
- Critical - Observed dented/rusted cans. Segregate severely-dented cans (sauerkrout); and return them, to their respecrive vendors, for exchange. Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. A table and chairs are blocking the rear-fire exit from the dining room. Relocate this furniture, so as not to block the fire exit.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour or sugar in open bags; transfer the contents to clean, covered containers.
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6/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Maketable cookline
- Observed old food stuck to clean dishware/utensils.Wing buckets Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Cookline Corrected On Site.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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10/5/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/29/2010 | Routine - Food | Call Back - Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.
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8/31/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted, soiled material on slicer.
- Observed utensils stored in crevices between equipment.
- Critical. Vacuum breaker mising at hose bibb at mop sink
- Critical. Observed live flies in kitchen.
- Critical. Outer openings not protected with self-closing doors.
- Observed floor and wall junctures not coved at cookline.
- Observed wall soiled with accumulated food debris.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- 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 : 8/29/10. Warning issued 6/29/10
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7/29/2010 | Routine - Food | Warning Issued |
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Employee training validation
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6/29/2010 | Routine - Food | Warning Issued |
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