- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of food stored on floor in walk-in freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment in poor repair. Front line cooler. NOTE: No TCS foods were in the cooler.
- Basic - Faucet/handle missing at plumbing fixture. Three compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Gloves available.
- High Priority - Plumbing improperly installed. Drain pipe to hand sink by three compartment sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ware wash area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line and ware wash area.
- Intermediate - No soap provided at handwash sink. Ware wash area.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with purple substance in the chemical storage. **Corrected On-Site**
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09/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Faucet in disrepair at three compartment sink. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. Fryers.
- Basic - Ice buildup in reach-in freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen. **Repeat Violation**
- High Priority - Duct tape used to repair plumbing. Three compartment sink.
- High Priority - Raw ground beef stored over ready-to-eat food. Walk in cooler.
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- 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. Deli meat, walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink and at cook line.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Faucet in disrepair at three compartment sink.
- Basic - Ice buildup in reach-in freezer.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. The maintenance storage room is in disarray.
- Basic - Light not functioning in back room by ice machine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink by three compartment sink.
- Intermediate - Hot water not provided/shut off at employee handwash sink by three compartment sink.
- Intermediate - No running water at mop sink.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees by dish machine.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at the ware washing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
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11/15/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees by dish machine.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at the ware washing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
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9/3/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Improper storage of maintenance equipment and other unnecessary items in the storage room.
- Basic - No handwashing sign provided at a hand sinks used by food employees.
- Basic - No mop sink or curbed cleaning facility provided at establishment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Employee restroom. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/5/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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