- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Equipment in poor repair. Slicer blade rusty.
- 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. Touching buns, arranging hamburger on buns with bare hands. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw hamburger stored over eggs in reach in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse drip pan in handsink.
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08/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Kitchen.
- Intermediate - Encrusted material on can opener blade.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Gaskets/seals on holding unit in poor repair.
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11/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chili at 47° in cookline reachin moved to freezer to cool.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw hamburger. **Corrected On-Site**
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Observed chemical spray bottle hanging on dishroom handsink. Corrected On Site.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- potato salad at 50F on make table- corrective action taken by moving to reachin cooler.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Critical - Observed raw shell eggs stored over ready-to-eat food. Corrected On Site.
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3/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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