- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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 operator handling bread with barehands. Also cooked bacon.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 100+ ppm, need only 50ppm Chlorine
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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09/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 400 ppm **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory not printed on all menus. **Corrected On-Site**
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.
- 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. Slicing tomatoes, half to be cooked in omelette the other placed in salad/sandwich reachin cooler. Also handling toast.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Bucket with bleach and water by cookline.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Quiche
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Discarded by manager. **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. Coldcuts
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salads
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5/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/21/2013 | Routine - Food | Call Back - Complied |
- Observed: Establishment operating without a current Hotel and restaurant license. Change of ownership. Preparing and serving food to the public without a license as required by FL Statute 509. See website for application, information, fees, etc. Contact the customer call center with any questions 850-487-1395 **Warning** Priority: Critical Callback 2/5/13, license pending, money owed. Time extended 30 days to resolve this issue.
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2/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Critical - Observed: Establishment operating without a current Hotel and restaurant license. Change of ownership. Preparing and serving food to the public without a license as required by FL Statute 509. See website for application, information, fees, etc. Contact the customer call center with any questions 850-487-1395 **Warning** Priority: Critical
- Critical - Observed: Observed food stored on floor. Sack of potatoes **Corrected On-Site** Priority: Critical
- Observed: Observed single-service articles stored without protection from contamination. Aluminum takeout containers not stored covered or inverted. **Corrected On-Site** Priority: Non-Critical
- Critical - Observed: Required consumer advisory for raw/underscooked animal food not provided. Eggs cooked to order. **Corrected On-Site** Reference: 3-603.11FC: Consumption of Animal Foods that are Raw, Undercooked or Not Otherwise Processed to Eliminate Pathogens. (A) Except as specified in Paragraph 3-401.11(C) and Subparagraph3-401.11(D)(3) and under Paragraph 3-801.11(C). If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry or shellfish is served or sold raw, undercooked or without otherwise being processed to eliminate pathognes, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers fo the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of thie sectins, using brochure, deli case or menu advisories, lable statements, tablet tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)." "raw-egg Caesar Salad", and "hamburgers (can be cooked to order)."or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingrediets. (C)Reminder shall include asterisking the animal-derived food requiring disclosure to a foot note that states: (1) Regarding the safety of these items, written information is available upon request: (2) consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of boodborne illness: or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions." Priority: Critical
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12/5/2012 | Routine - Food | Warning Issued |
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