- Basic - Counter in disrepair. Counter for hand sink and three compartment sink.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing spatula. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go trays. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler.
- Basic - Soiled reach-in cooler gaskets.
- Intermediate - No proof of required state approved employee training provided for any 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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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; steak in reach in cooler.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (1) All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical - Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical - Public bathrooms shall be completely enclosed and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.
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8/30/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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