- Basic - Accumulation of food debris/soil residue on prep sink handles
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 85° F by cookline **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Observed Quat dispenser at three comp sink not functioning
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed handwash sink by three comp sink standing water draining very slowly
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sani bucket 0 ppm chlorine
- 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 employee handling lettuce and tomatoes for a sandwich with bare hands **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three comp sink 0 ppm Quat
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beans in WIC date marked more then 7 days voluntarily discarded
- Intermediate - Employee used handwash sink on cookline as a dump sink
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At 2:45 conch soup 63° F
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed conch soup prepared approximately four hours ago according to operator cooling in container deeper then 4 inches in WIC at 2:45 63° F at 3:15 59° F corrective action taken soup transferred to shallow metal containers
|
10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean, single-use gloves not handled in a sanitary manner. Observed employee drop a single use glove on the floor pick it up and put it on. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In standing water 93° F **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed fish thawing in standing water by three comp **Corrected On-Site**
- High Priority - Observed bottle water stored in ice used for drinks. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed two five gallon plastic buckets of chowder 63° F in WIC date marked 3/17/14 voluntarily discarded
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Chlorine sanitizer used with out test strips
|
3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour container **Corrected On-Site**
- Basic - Equipment in poor repair. RIC missing plate for containers to sit in and prevent air from venting from open unit, RIC not maintaining 41° F, or below.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In RIC across from cook-line, Cut tomatoes 50° F, shrimp raw 50° F corrective action taken.
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked potatoes on shelf in RIC **Corrected On-Site**
|
7/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Marker 8.5, 123 Bayshore Dr, Goodland, FL »