- Basic - No conspicuously located ambient air temperature thermometer in reach in cooler.
- High Priority - Raw beef stored over cleaned and cut vegetables and deli meats. **Corrected On-Site**
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Unwrapped single-service utensils not presented so that only the handles are touched. tooth picks Corrected On Site.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. pork
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2/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint. missing on person doing food prep
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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8/31/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- Observed employee with no hair restraint. missing on person doing food prep
- Critical - Observed food being cooled by nonapproved method. pork covered while cooling Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. needs quatenary test strips
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6/24/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.needs chlOrene test strips
- Critical - No handwashing sign provided at a handsink used by food employees.missing at employee hand sink
- 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
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3/7/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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