- No Violations Were Observed
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09/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty air conditioning vent covers. Above table in oven room. **Warning**
- Basic - Food stored on floor. Cooking oil. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. On cook line. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Single serve butter in glass door reach-in cooler at front counter 55f less than 4 hours. Corrective action: operator moved product to a different unit for temperature recovery. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. RAID ant spray, Raid bug barrier. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Bacon over cottage cheese in reach-in cooler in oven room. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Beef over fish, beef next to French fries and onion rings in reach in freezer in oven room. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Multiple dry droppings behind oven, hot water heater and 3 door reach-in cooler. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tray. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler 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. Glass front reach-in cooler at front counter. **Repeat Violation** **Warning**
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09/11/2014 | Routine - Food | Warning Issued |
- Basic - Food stored on floor. Large container of dry food in the kitchen.
- Basic - Transparent reach in cooler at front counter had an ambient air temperature 47°f. Products were not in the process of preparation or cooling, products were not being controlled by time either. Corrective action: operator placed product in a cooler that was maintaining 41°f or lower.
- 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. Observed food handler touch fully cooked bacon with bare hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. whipped real butter temped over 50°f. Transparent cooler, creamer 47°f,Product were not in the process of preparation or cooling, products were not being controlled by time either. Corrective action: operator placed product in a cooler that was maintaining 41°f or lower.
- High Priority - Raw animal food stored over ready-to-eat food. Raw hamburger over ready to eat deli meat in cookline reach in cooler. Raw chicken over ready to eat potatoes in large kitchen transparent cooler.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler fan guards.
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11/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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