- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Breakfast links and freezer items. Items being moved.
- Basic - Interior of chest freezer in disrepair/has exposed insulation. Large chest freezer in back storage. Frozen food inside.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Not visible in back chest freezer
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 47°, potato 49°, crab 50°. Reach in was set on 41°, reset to 36° by owner. Ambient temperature dropped 8° in 20 minutes, internal air at 38°
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw beef over ready to eat hot dogs, not all commercially packaged.
- Intermediate - Handwash sink used for purposes other than handwashing. Wash cloth in kitchen hand sink **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. Crab legs have no date, discarded. **Corrected On-Site** **Repeat Violation**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in cooler by 3 sink **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in freezer in dry storage. **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Spray mold remover stored on top of reach in freezer **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. Milk **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time mark was being used. Gave form. **Repeat Violation**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most cold units
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooler by smoker. Chicken 48° and 49°, pork 48° Moved to freezer **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Cooler by 3 sink, chicken over RTE **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form was given to owner.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken and pork in cooler by smoker
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10/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 60? shredded cheese sitting on ice, corrective action: moved to cooler
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cold cuts in reach in cooler **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in freezer **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Containers for flour
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potato salad at 60? in reach in cooler
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Ice build-up in reach in freezer.
- Nonfood grade container used for food storage. Sugar and flour.
- Raw eggs stored over cooked crabs in reach in cooler. COS
- Single service pans reused. On drying rack. COS discarded.
- Wet mop not hung to dry.
- Wet wiping cloth not in sanitizer bucket. On counter. COS
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Observed nonfood-grade containers used for food storage.STORAGE CONTAINER Corrected On Site.
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2/27/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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