- No Violations Were Observed
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12/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. BULK SUGAR
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN 58-61'F, RAW BEEF 48'F (BOTH IN REACH-IN DRAWER UNIT UNDER GRILL). BOTH DISCARDED. COOKED GROUND BEEF 44, COOKED BEANS 45, QUESO 45, COOKED PORK 45, RAW CHICKEN 47'F (ALL IN WALK-IN COOLER). Repeat Violation. IN COMPLIANCE AT TODAY'S CALLBACK (FOOD TEMPS 38-41'F).
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH-IN DRAWER UNIT UNDER GRILL (ALL PHF IN DANGER ZONE), WALK-IN COOLER (PHF IN DANGER ZONE, THERMOMETER READS 45'F). Repeat Violation. IN COMPLIANCE AT TODAY'S CALLBACK.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. REACH-IN DRAWER UNIT. Corrected On Site. Repeat Violation. BLACK REFRIGERATOR NEAR PASS-THRU WINDOW, ALSO.
- Critical - Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. BEEF THAWING ON DRAINBOARD OF TRIPLE SINK IN KITCHEN. Corrected On Site. PUT IN SINK UNDER COLD RUNNING WATER. Repeat Violation. IN COMPLIANCE AT TODAY'S CALLBACK.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. SHELL EGGS STORED ABOVE POTATOES IN WALK-IN COOLER Corrected On Site. MOVED EGGS
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. TOSTADA and TACO SHELLS ON TOP OF OVEN AT COOKLINE (NO PREP GOING ON). SUGAR AT SERVER STATION. BULK SPICES IN KITCHEN. Corrected On Site. Repeat Violation.
- Critical - Violation: 08A-35-1 Observed ready to eat food contaminated by raw animal food. UNCOVERED ICE CREAM IN REACH-IN FREEZER (IN ICE MACHINE ROOM) CONTAMINATED BY BLOOD FROM RAW MEAT. Corrected On Site. DISCARDED.
- Violation: 1 1. 05-09-1: Observed no conspicuously located thermometer in holding unit. Both prep coolers at cookline.
- Violation: 1 10A. 32-15-1: Observed no handwashing sign provided at a handsink used by food employees. In ice machine room. Repeat violation. Inspections dated 11/09/10, 11/10/10, 01/11/11, 05/13/11, and 05/14/11.
- Violation: 1 10B. 32-16-1: Observed handwash sink lacking proper hand drying provisions. In ice machine room. Repeat violation. At cookline.
- Violation: 1 10C. 32-17-1: Observed handwashing cleanser lacking at handwashing lavatory. In ice machine room. Repeat violation. Inspections dated 11/09/10, 11/10/10, 01/11/11, 05/13/11, and 05/14/11.
- Violation: 1 12. 35B-04-1: Observed outer openings of establishment cannot be properly sealed when not in operation. Storage room outside back of kitchen. Large gap at bottom of doors, not self-closing. Inspections dated 05/13/11, 05/14/11, and 07/19/11.
- Violation: 1 2B. 08A-29-1: Observed uncovered food in holding unit/dry storage area. Bulk spices on shelf in kitchen. Not in use. Repeat violation. Inspections dated 11/09/10, 11/10/10, 05/13/11, and 05/14/11.
- Violation: 1 5. 15-32-1: Observed reach-in cooler gasket torn/in disrepair. Prep cooler in corner of cookline. Repeat violation.
- Violation: 10-04-1 In-use utensil not stored in a clean, protected location. TONGS HANGING ON OVEN HANDLE Corrected On Site. MOVED
- Critical - Violation: 12B-07-1 Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. DRINKS WITH LIDS/STRAWS KEPT ABOVE PREP COOLER
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. ABOVE FRYERS
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. PREP COOLER AT COOKLINE AND 2-DOOR UPRIGHT COOLER NEXT TO PREP COOLER. Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. HEAVY BUILD-UP UNDER GRILL AT COOKLINE
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. HANDLE OF WALK-IN COOLER
- Violation: 23-06-1 Observed build-up of food debris/residue/moldy build-up on nonfood-contact surface. THICK LAYER OF GRIME INSIDE BOTTOM OF GLASS CHILLER AT BAR
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. CLEAN UTENSILS STORED IN SOILED BUS TUB Corrected On Site. EMPTIED TUB, WASHED
- Violation: 25-04-1 Observed single-service items stored on floor. BOXES OF CUPS and LIDS IN OUTSIDE STORAGE ROOM
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. HANDSINK NEAREST COOKLINE Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. HANDSINK CLOSEST TO COOKLINE, HANDSINK AT BAR, HANDSINK AT SERVER STATION. Repeat Violation.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. SOAP DISPENSER AT HANDSINK NEAREST COOKLINE NOT FUNCTIONAL. Repeat Violation.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. 1 LIVE ROACH INSIDE CABINET ABOVE SMALL BLACK REFRIGERATOR
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. BACK KITCHEN DOOR, DOUBLE DOORS TO OUTSIDE STORAGE ROOM
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. DOUBLE DOORS TO OUTSIDE STORAGE ROOM. LARGE HOLES IN DOORS, GAPS BETWEEN BOTTOM OF DOORS AND GROUND. EXPOSED FOOD STORED IN THIS ROOM. Repeat Violation.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. WINDEX UNDER HANDSINK AT SERVER STATION
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. LARGE TANKS OUTSIDE NEAR ICE MACHINE ROOM
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11/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Observed handwash sink lacking proper hand drying provisions. In ice machine room. Repeat violation.
- Critical - Observed handwashing cleanser lacking at a handwashing lavatory. In ice machine room. Repeat violation.
- Critical - Observed no conspicuoulsy located thermometer in holding unit. both prep coolers at cookline.
- Critical - Observed no handwashing sign provided at a handsink used by food employees. In ice machine room. Repeat violation.
- Critical - Observed outer openings of establishment cannot be properly sealed when not in operation. Storage room outside back of kitchen. Large gap at bottom of doors, not self-closing.
- Observed reach-in cooler gasket torn/in disrepair. Prep cooler in corner of cookline. Repeat violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Bulk spices on shelf in kitchen. Not in use. Repeat violation.
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11/7/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Carbon dioxide/helium tanks not adequately secured. LARGE TANKS OUTSIDE NEAR ICE MACHINE ROOM
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. REACH-IN DRAWER UNIT UNDER GRILL (ALL PHF IN DANGER ZONE), WALK-IN COOLER (PHF IN DANGER ZONE, THERMOMETER READS 45'F). Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. HANDSINK CLOSEST TO COOKLINE, HANDSINK AT BAR, HANDSINK AT SERVER STATION. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. SOAP DISPENSER AT HANDSINK NEAREST COOKLINE NOT FUNCTIONAL. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. ABOVE FRYERS
- In-use utensil not stored in a clean, protected location. TONGS HANGING ON OVEN HANDLE Corrected On Site. MOVED
- Critical - No conspicuously located thermometer in holding unit. REACH-IN DRAWER UNIT. Corrected On Site. Repeat Violation. BLACK REFRIGERATOR NEAR PASS-THRU WINDOW, ALSO.
- Critical - No handwashing sign provided at a handsink used by food employees. HANDSINK NEAREST COOKLINE Repeat Violation.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. DRINKS WITH LIDS/STRAWS KEPT ABOVE PREP COOLER
- Observed build-up of food debris/residue/moldy build-up on nonfood-contact surface. THICK LAYER OF GRIME INSIDE BOTTOM OF GLASS CHILLER AT BAR
- Observed build-up of grease on nonfood-contact surface. HEAVY BUILD-UP UNDER GRILL AT COOKLINE
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. CLEAN UTENSILS STORED IN SOILED BUS TUB Corrected On Site. EMPTIED TUB, WASHED
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. RAW CHICKEN 58-61'F, RAW BEEF 48'F (BOTH IN REACH-IN DRAWER UNIT UNDER GRILL). BOTH DISCARDED. COOKED GROUND BEEF 44, COOKED BEANS 45, QUESO 45, COOKED PORK 45, RAW CHICKEN 47'F (ALL IN WALK-IN COOLER). Repeat Violation.
- Critical - Observed potentially hazardous food thawed in an improper manner. BEEF THAWING ON DRAINBOARD OF TRIPLE SINK IN KITCHEN. Corrected On Site. PUT IN SINK UNDER COLD RUNNING WATER. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS STORED ABOVE POTATOES IN WALK-IN COOLER Corrected On Site. MOVED EGGS
- Observed reach-in cooler gasket torn/in disrepair. PREP COOLER AT COOKLINE AND 2-DOOR UPRIGHT COOLER NEXT TO PREP COOLER. Repeat Violation.
- Critical - Observed ready to eat food contaminated by raw animal food. UNCOVERED ICE CREAM IN REACH-IN FREEZER (IN ICE MACHINE ROOM) CONTAMINATED BY BLOOD FROM RAW MEAT. Corrected On Site. DISCARDED.
- Observed residue build-up on nonfood-contact surface. HANDLE OF WALK-IN COOLER
- Critical - Observed roach activity as evidenced by live roaches found. 1 LIVE ROACH INSIDE CABINET ABOVE SMALL BLACK REFRIGERATOR
- Observed single-service items stored on floor. BOXES OF CUPS and LIDS IN OUTSIDE STORAGE ROOM
- Critical - Observed uncovered food in holding unit/dry storage area. TOSTADA and TACO SHELLS ON TOP OF OVEN AT COOKLINE (NO PREP GOING ON). SUGAR AT SERVER STATION. BULK SPICES IN KITCHEN. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. WINDEX UNDER HANDSINK AT SERVER STATION
- Critical - Outer openings not protected with self-closing doors. BACK KITCHEN DOOR, DOUBLE DOORS TO OUTSIDE STORAGE ROOM
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. DOUBLE DOORS TO OUTSIDE STORAGE ROOM. LARGE HOLES IN DOORS, GAPS BETWEEN BOTTOM OF DOORS AND GROUND. EXPOSED FOOD STORED IN THIS ROOM. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name. BULK SUGAR
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11/7/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. BOTH PREP COOLERS AT COOKLINE
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Violation: 23-07-1 Observed gaskets with food debris/residue build-up. BOTH PREP COOLERS
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water. WATER SHUT OFF AT HANDSINK IN ICE MACHINE ROOM
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. AT COOKLINE
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. STORAGE ROOM OUTSIDE BACK OF KITCHEN. LARGE GAP AT BOTTOM OF DOORS, NOT SELF-CLOSING.
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7/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS IN WALK-IN COOLER. AMBIENT AIR AT 65'F. In compliance at today's callback.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK TAMALES 57, COOKED POTATOES 58'F. BOTH IN PREP COOLER IN CORNER OF PREP LINE. RICE 58, RAW HAMBURGER 57-62, RAW CHICKEN 59-62, RAW FISH 58-60, COOKED CHICKEN 58, REFRIED BEANS 60, COOKED PORK 60'F, RAW BEEF 50-61, CRABMEAT 60, SHRIMP 61'F. ALL IN WALK-IN COOLER. In compliance at today's callback.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. PREP COOLER CLOSEST TO HANDSINK, REACH-IN DRAWER UNIT Repeat Violation.
- Critical - Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. CHICKEN THAWING IN STANDING WATER IN TRIPLE SINK. In compliance at today's callback.
- Critical - Violation: 08A-28-1 Observed food stored on floor. JUG OF COOKING OIL IN KITCHEN, BAGS OF SUGAR, RICE IN STORAGE SHED Repeat Violation.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. BULK SPICES ON SHELF IN KITCHEN. NOT IN USE. Repeat Violation.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. UNDER CUTTING BOARD Repeat Violation.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN DRINK ABOVE FOOD IN STORAGE SHED Repeat Violation.
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair. PREP COOLER IN CORNER OF COOKLINE Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris on nonfood-contact surface. UNDER PREP TABLE IN BACK OF KITCHEN (NEAR CAN OPENER)
- Violation: 23-07-1 Observed gaskets with food debris/residue build-up. BOTH PREP COOLERS, REACH-IN DRAWER UNIT
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water. WATER SHUT OFF AT HANDSINK IN ICE MACHINE ROOM
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. DRAIN OF HANDSINK NEAR TRIPLE SINK
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. SPIGOT OUTSIDE BACK OF KITCHEN. SPLITTER AND HOSE ATTACHED. Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. IN ICE MACHINE ROOM Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. IN ICE MACHINE ROOM Repeat Violation.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. IN ICE MACHINE ROOM Repeat Violation.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. ALSO IN STORAGE ROOM OUTSIDE BACK OF KITCHEN Repeat Violation.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. STORAGE ROOM OUTSIDE BACK OF KITCHEN. 1 OF 2 DOORS MISSING. EXPOSED FOOD (RAW VEGETABLES) STORED WITHIN ROOM. FLIES IN ROOM.
- Violation: 36-15-1 Observed food debris/water accumulated on kitchen floor. IN WALK-IN COOLER. ALSO IN ICE MACHINE ROOM. ROOM SMELLS LIKE RAW SEWAGE.
- Violation: 37-02-1 Observed hole in wall. UNDER DISH MACHINE
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Violation: 53B-08-1 Incomplete 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. SOME EMPLOYEES SAFESTAFF CERTIFIED. OTHERS LACKING TRAINING.
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5/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. PREP COOLER IN CORNER OF PREP LINE. (ALL FOODS INSIDE IN DANGER ZONE. THERMOMETER READS 58'F). WALK-IN COOLER. ALL FOODS INSIDE IN DANGER ZONE. THERMOMETER READS 65'F.
- Critical - Hand wash sink lacking proper hand drying provisions. IN ICE MACHINE ROOM Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. IN ICE MACHINE ROOM Repeat Violation.
- Critical - Incomplete 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. SOME EMPLOYEES SAFESTAFF CERTIFIED. OTHERS LACKING TRAINING.
- Critical - No conspicuously located thermometer in holding unit. PREP COOLER CLOSEST TO HANDSINK, REACH-IN DRAWER UNIT Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. IN ICE MACHINE ROOM Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN DRINK ABOVE FOOD IN STORAGE SHED Repeat Violation.
- Observed build-up of food debris on nonfood-contact surface. UNDER PREP TABLE IN BACK OF KITCHEN (NEAR CAN OPENER)
- Critical - Observed cloth used as a food-contact surface. UNDER CUTTING BOARD Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Observed food debris/water accumulated on kitchen floor. IN WALK-IN COOLER. ALSO IN ICE MACHINE ROOM. ROOM SMELLS LIKE RAW SEWAGE.
- Critical - Observed food stored on floor. JUG OF COOKING OIL IN KITCHEN, BAGS OF SUGAR, RICE IN STORAGE SHED Repeat Violation.
- Observed gaskets with food debris/residue build-up. BOTH PREP COOLERS, REACH-IN DRAWER UNIT
- Observed hole in wall. UNDER DISH MACHINE
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Observed leaking pipe at plumbing fixture. DRAIN OF HANDSINK NEAR TRIPLE SINK
- Critical - Observed live flies in kitchen. ALSO IN STORAGE ROOM OUTSIDE BACK OF KITCHEN Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK TAMALES 57, COOKED POTATOES 58'F. BOTH IN PREP COOLER IN CORNER OF PREP LINE. RICE 58, RAW HAMBURGER 57-62, RAW CHICKEN 59-62, RAW FISH 58-60, COOKED CHICKEN 58, REFRIED BEANS 60, COOKED PORK 60'F, RAW BEEF 50-61, CRABMEAT 60, SHRIMP 61'F. ALL IN WALK-IN COOLER.
- Critical - Observed potentially hazardous food thawed in an improper manner. CHICKEN THAWING IN STANDING WATER IN TRIPLE SINK
- Observed reach-in cooler gasket torn/in disrepair. PREP COOLER IN CORNER OF COOKLINE Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. BULK SPICES ON SHELF IN KITCHEN. NOT IN USE. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. STORAGE ROOM OUTSIDE BACK OF KITCHEN. 1 OF 2 DOORS MISSING. EXPOSED FOOD (RAW VEGETABLES) STORED WITHIN ROOM. FLIES IN ROOM.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. SHELL EGGS IN WALK-IN COOLER. AMBIENT AIR AT 65'F.
- Critical - Vacuum breaker mising at hose bibb. SPIGOT OUTSIDE BACK OF KITCHEN. SPLITTER AND HOSE ATTACHED. Repeat Violation.
- Critical - Water pressure lacking at fixtures that require the use of water. WATER SHUT OFF AT HANDSINK IN ICE MACHINE ROOM
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5/13/2011 | Routine - Food | Administrative complaint recommended |
- 14: 53B-08-1 Observed no proof of required employee training provided.
- 6: 15-35-1 Observed non-food contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood under grill.
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4/18/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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1/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. (D) Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified under Paragraph 3-501.16(B) and 165 degrees Fahrenheit may not exceed 2 hours.
- Critical. Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT;(4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11 (A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. Preventing Contamination when Tasting. A FOOD EMPLOYEE may not use a UTENSIL more than once to taste FOOD that is to be sold or served.
- Critical. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Critical. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. Responsibility of the Person in Charge to Require Reporting by Food EMPLOYEES' and Applicants. The permit holder shall require food employee applicants to whom a conditional offer of employment is made and food EMPLOYEES' to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or applicant shall report the information in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission, including the date of onset of jaundice or of an illness specified under (C) of this section, if the food employee or applicant: (1) Salmonella Typhi, (2) Shigella spp., (3) Shiga toxin-producing Escherichia coli, or (4) Hepatitis A virus (B) Has a symptom caused by illness, infection, or other source that is: (1) Associated with an acute gastrointestinal illness such as: (a) Diarrhea, (b) Fever, (c) Vomiting, (d) Jaundice, or (e) Sore throat with fever, or (2) A lesion containing pus such as a boil or infected wound that is open or draining and is: (a) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, (b) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (c) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage ; (C) Had a past illness from: (1) S. Typhi within the past three months, (2) Shigella spp. within the past month, (3) Shiga toxin-producing Escherichia coli, within the past month; or (4) Hepatitis A virus; (D) Meets one or more of the following high-risk conditions: (1) Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus including an outbreak at an event such as a family meal, church supper, or festival because the food employee or applicant: (a) food implicated in the outbreak, (b) Consumed food implicated in the outbreak, or (c) Consumed food at the event prepared by a person who is infected or ill with the infectious agent that caused the outbreak or who is suspected of being a shedder of the infectious agent, (2) Lives in the same household as, and has knowledge about, a person who is diagnosed with a disease caused by S. Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus, or (3) Lives in the same household as, and has knowledge about, a person who attends or works in a setting where there is a confirmed disease outbreak caused by S. Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Grease drip trays shall be pitched to drain into an enclosed metal container having a capacity not exceeding 1 gallon. FOR REPORTING PURPOSES ONLY
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- (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.
- (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.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 21 CFR 178.1010 sanitizing solutions.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided. FOR REPORTING PURPOSES ONLY.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
- Critical. The PERSON IN CHARGE shall ensure that: (D) EMPLOYEES' are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing;
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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11/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. (B) Except as specified in Paragraphs (D) and (E) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified in Paragraph (A) of this section; and: (1) The day the original container is opened in the food establishment shall be counted as Day 1; and (2) The day or date marked by the food establishment may not exceed a manufacturer's use-by date if the manufacturer determined the use-by date based on food safety.
- Critical. (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- Critical. (D) Reheating for hot holding shall be done rapidly and the time the food is between the temperature specified under Paragraph 3-501.16(B) and 165 degrees Fahrenheit may not exceed 2 hours.
- Critical. Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT;(4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11 (A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
- Critical. (A) In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (B) Except as specified in Paragraph (C) of this section, cold or hot holding equipment used for potentially hazardous food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steam tables, insulated food transport containers, and salad bars. (D) Temperature measuring devices shall be designed to be easily readable. (E) Food temperature measuring device and water temperature measuring device on warewashing machines shall have a numerical scale, printed record, or digital readout in increments no greater than 2 degrees Fahrenheit in the intended range of use.
- Critical. (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- Critical. Preventing Contamination when Tasting. A FOOD EMPLOYEE may not use a UTENSIL more than once to taste FOOD that is to be sold or served.
- Critical. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Critical. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Preventing Contamination from Hands. (D) Food EMPLOYEES' shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical. Responsibility of the Person in Charge to Require Reporting by Food EMPLOYEES' and Applicants. The permit holder shall require food employee applicants to whom a conditional offer of employment is made and food EMPLOYEES' to report to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or applicant shall report the information in a manner that allows the person in charge to prevent the likelihood of foodborne disease transmission, including the date of onset of jaundice or of an illness specified under (C) of this section, if the food employee or applicant: (1) Salmonella Typhi, (2) Shigella spp., (3) Shiga toxin-producing Escherichia coli, or (4) Hepatitis A virus (B) Has a symptom caused by illness, infection, or other source that is: (1) Associated with an acute gastrointestinal illness such as: (a) Diarrhea, (b) Fever, (c) Vomiting, (d) Jaundice, or (e) Sore throat with fever, or (2) A lesion containing pus such as a boil or infected wound that is open or draining and is: (a) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, (b) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (c) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage ; (C) Had a past illness from: (1) S. Typhi within the past three months, (2) Shigella spp. within the past month, (3) Shiga toxin-producing Escherichia coli, within the past month; or (4) Hepatitis A virus; (D) Meets one or more of the following high-risk conditions: (1) Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus including an outbreak at an event such as a family meal, church supper, or festival because the food employee or applicant: (a) food implicated in the outbreak, (b) Consumed food implicated in the outbreak, or (c) Consumed food at the event prepared by a person who is infected or ill with the infectious agent that caused the outbreak or who is suspected of being a shedder of the infectious agent, (2) Lives in the same household as, and has knowledge about, a person who is diagnosed with a disease caused by S. Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus, or (3) Lives in the same household as, and has knowledge about, a person who attends or works in a setting where there is a confirmed disease outbreak caused by S. Typhi, Shigella spp., Shiga toxin-producing Escherichia coli, or hepatitis A virus.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Critical. No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386.204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386.2045 FS.
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- NonFOOD-CONTACT SURFACES. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material.
- Grease drip trays shall be pitched to drain into an enclosed metal container having a capacity not exceeding 1 gallon. FOR REPORTING PURPOSES ONLY
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Precleaning. (A) Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. (B) If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives.
- Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Please see inspection report for more details.
- (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.
- (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.
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. (A) A handwashing lavatory shall be maintained so that it is accessible at all times for EMPLOYEE use.
- Critical. (B) Using a Handwashing Facility. A handwashing lavatory may not be used for purposes other than handwashing.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 69A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided. FOR REPORTING PURPOSES ONLY.
- Any operator of a pubic food service establishment shall maintain the latest food service inspection report or a duplicate copy on premises and shall make it available to the public upon request. The operator of each public food service establishment shall maintain the latest inspection report on premises and shall make it available to any consumer who asks to see it.
- Critical. The PERSON IN CHARGE shall ensure that: (D) EMPLOYEES' are effectively cleaning their hands, by routinely monitoring the EMPLOYEES' handwashing;
- Critical. (b) Public food service employees must receive training which relates to their assigned duties. Employees who prepare foods must be knowledgeable about safe methods of thawing, cooking, cooling, handling, holding and storing foods. Service personnel must be knowledgeable about safe methods of serving food. Employees who clean equipment and facilities must be knowledgeable about proper cleaning and sanitization methods. Employees responsible for maintaining the premises must be knowledgeable about proper vermin control methods as specified in the Food Code.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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11/9/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.-has signage just needs to post
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.-outside storage bin
- Critical. Observed soil buildup inside ice bin.-splash guard
- Critical. Vacuum breaker mising at hose bibb. mop sink and faucet on wall by mopsink
- Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.-barsinks
- Critical. Handwashing cleanser lacking at handwashing lavatory.-bar sinks
- Observed garbage can lid open.- Has trash cans as dumpster is located far away-discussed bagging, securing, covering while in holding till transferred to dumpster.
- Critical. Observed unlabeled spray bottle.-blue product
- Observed improper storage of maintenance tools that interferes with cleaning.-facility has lots of equipment and restaurant supplies all over. Prior to opening facility to properly wash, rinse and sanitize food contact surfaces
- No Heimlich maneuver sign posted.
- 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.New license
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2/10/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Salsas Mexican Restaurant, 100 Sawgrass Village #100, Ponte Vedra Beach, FL »