- No Violations Were Observed
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9/23/2013 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: ham. 51F, roast beef. 54F turkey. 57 F , cheese 56F corrective action taken . Bags of ice placed on top of food
- 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. Reach in cooler
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9/20/2013 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Equipment in poor repair. Reach in cooler at 50°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reachin cooler, turkey 46, ham 46, chicken 49, pork 46, chicken 48, tuna salad 48, potato salad 55.
- 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
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9/20/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Shelving that breads are stored on above the reach in coolers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: ham. 51°F, roast beef. 54°F turkey. 57° F , cheese 56°F corrective action taken . Bags of ice placed on top of food
- 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. Reach in cooler
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6/14/2013 | Food-Licensing Inspection | Warning Issued |
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