- No Violations Were Observed
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09/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Room outside walk in cooler **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Soup, gravy. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray **Warning**
- 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. Butter, other items held at room temp. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1 on floor under handsink in dish area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food. No hand antiseptic provided at handwash sink in area(s) where bare hand contact occurs. Cookline **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. Dust, hood filters in dish area
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In main cookline cooler, drop in portion holding sauerkraut at 49F, shredded cheese at 50F and sliced cheese at 54F.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.full 5 gallon pot of potatoes in water 58F
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes, gravy. Still in danger zone, covered.
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11/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Left and right cookline cooler
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna salad at 49, potato salad 49, deli meat 47, ham 46, cut tomatoes 46, sour kraut 53, right cookline cooler. Advised to move all items to another cooler or ice.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Full 5 gallon pot of potatoes and water, in danger zone, walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes, gravy. Still in danger zone, covered.
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11/14/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Left and right cookline cooler
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tuna salad at 49, potato salad 49, deli meat 47, ham 46, cut tomatoes 46, sour kraut 53, right cookline cooler. Advised to move all items to another cooler or ice.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk at 54 in far left cooler, 41 earlier today per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scrapple at 44, small double cooler on cookline. Advised to move to another cooler
- 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 as described in written plan.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Case of raw bacon over cooked potatoes. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Full 5 gallon pot of potatoes and water, in danger zone, walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes, gravy. Still in danger zone, covered.
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11/13/2013 | Routine - Food | Warning Issued |
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Drop in portion of cookline cooler. Holding cooler
- High Priority - Egg flats reused for food storage. used to store portioned butter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In drop in cooler, sliced cheese 52, shredded cheese 51. Temps underneath 40-41. Advised to service or use 6 hr time. In holding cooler, scrapple at 45-46, removed from freezer to cooler per operator.
- 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 as required in written procedures,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes at 99-105, gravy at 119-130. After stirring, gravy at 135. Potatoes nested in steam table. Both items in steam table approximately 4 hours per operator. Advised.
- Intermediate - Light Accumulation of slimy substance in the interior of the ice machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Gravy. **Corrected On-Site**
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler next to three compartment sink holding PHFs at 51-54F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rich in cooler next to three compartment sink holding scrapple at 51F, home fries at 54F, reach in cooler next to three compartment sink. Items in cooler since 12/25/12 or prior. See stop sale.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth sanitizer greater than 200 ppm cl.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. After 2.75-3 hrs per operator, potatoes at 74F, gravy at 85F, meat sauce at 110F, soup at 110F, soup at 115F. see stop sale
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. no sanitizer
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8/10/2012 | Routine - Food | Warning Issued |
- Critical - Observed establishment utilizing time as a public health control without time marking
- Critical - Observed food being cooled while covered. potatooes in large pot, sliced potatoes, soup.
- Critical - Observed handwash aids at a non-handwash sink. prep sink has soap, paper towels
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed gaskets/seals on cold holding unit in poor repair. reach in
- Water standing in True glass cooler
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2/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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