- Critical - Establishment operating without a current Hotel and Restaurant license-licensse expired 4-1-2011.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
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4/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee touched bread used for sandwiches. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
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12/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Wholesome, sound condition
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Lighting provided as required. Fixtures shielded
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Facilities to maintain product temperature
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
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7/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-contact equipment in poor repair-lid to chest freezer moderately rusted.
- Observed minor build-up of grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers-lights above cooking area.
- Critical. License expired within 30 days after expiration date. License expired 4-1-2010 and is now past due.
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4/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Stp sale for mac n cheese and sour cream holding at 65 F.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Gallon jug of milk holding in reach in cooler opened Monday is now Wednesday.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream and mac-n-cheese, holding in kitchen cooler at 65 F. See stop sale.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler in kitchen area-not maintaining. Serviceman has been calked. Facility has other cold hold equipment that can be utilized.
- Critical. Observed potentially hazardous food thawed in standing water. Raw chicken thawing in 3 bin sink. Corrected On Site.
- Critical. Observed an employee drink located in a food preparation or other restricted area. Fruit punch on cookline prep table.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Plumbing system in disrepair. Handwash sink on cookline disconnected from piping. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times-sink by 3 bin sink not accessible.
- Critical. Handwashing cleanser lacking at handwashing lavatory-sink at front by drink dispensing area.
- Observed grease accumulated on kitchen floor-employee was getting ready to mop it.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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2/24/2010 | Routine - Food | Warning Issued |
- Critical. Hand wash sink lacking proper hand drying provisions and handwash soap.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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.
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12/23/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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