- Basic - Bowl or other container with no handle used to dispense food. In bulk herbs
- Basic - Food stored outside. Side by side white fridge outside
- Basic - Interior of microwave soiled with encrusted food debris. Light build up
- Basic - Reach-in cooler gasket torn/in disrepair. Make line reach in cooler
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. At 3 compartment sink
- 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. Plating food, cutting items
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked potato **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roast made 2 days ago
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Food stored outside. Side by side outside refrigerator. **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Repeat Violation** **Warning**
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4/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Ceiling soiled with accumulated dust. Near 3 compartment sink **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Food stored outside. Side by side outside refrigerator. **Warning**
- Basic - Grease receptacle not on proper pad/nonabsorbent surface. **Repeat Violation** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon handle down in container of spinach. **Warning**
- Basic - Reuse of ridged single-use container. Using large Gatorade bottle used for measuring for pancake mix. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter pats at wait station 78° **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20-30 old rodent dropping in outside storage shed **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs in reach in cooler made 2 days ago **Warning**
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4/18/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. On make line between reach in cooler and white fridge
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. In outside storage, onion peels on floor.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - Outer openings not protected with self-closing doors. Back door
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. On make line
- Basic - Working containers of food removed from original container not identified by common name. Container of flour
- 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. Handling biscuits.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **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. Canned Tuna in reach in cooler in plastic container
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by equipment **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 70 **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 300 ppm **Warning**
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5/30/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk oil. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Above dish washing area. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Side of grill. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Cook line bottles. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Whipped butter 60? **Warning**
- High Priority - Container of medicine improperly stored. Vitamins above food prep area. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shelled eggs next to ready to eat foods. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 70? **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs over sauces. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 300 ppm **Warning**
- 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. 1 employee. **Warning**
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3/28/2013 | Routine - Food | Warning Issued |
- Critical - Current license not of display.
- Observed rack in freeze shelf dirty with dried juices in outside storage room.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Observed clean equipment stored on floor.
- Critical - Observed food stored on floor....box of potatoes
- Observed gaskets/seals on cold holding unit in poor repair....cooks line unit.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- (A) Except as specified in Paragraph (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under Paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
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7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
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