- Basic - Build-up of grease on nonfood-contact surface around cook line fryers.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons not inverted at back kitchen make table.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone and keys beside pancake mix in back kitchen area. **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Gaskets on ice machine soiled.
- Basic - Interior of microwave soiled with encrusted food debris in back kitchen area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler. **Corrected On-Site**
- Basic - No copy of well testing report available.
- High Priority - Displayed food not properly protected from contamination. Apple pie in walk in cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cut potatoes in front reach in cooler. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Coleslaw dressing marked 10-20 in walk in cooler.
- High Priority - Toxic substance/chemical stored by or with food. Cleaner beside pickles. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Box stored over back kitchen area hand wash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area hand wash sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner on back kitchen area middle kitchen make table. **Corrected On-Site**
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Both.
- Basic - Bowl or other container with no handle used to dispense food. Flour.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice buildup in reach-in freezer.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Storage container/container lid cracked or broken.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- High Priority - Presence of ants in kitchen area by back entrance.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date - ice machine.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floor soiled/has accumulation of debris. Prep room
- Basic - Nonfood-contact equipment in poor repair. 3 compartment sink not seamed properly to allow water to stay in basins, utilizing plastic tubs that soil easily.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Right at 2 hours corrective action taken by uncovering and placing in walkin already in shallow pans.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine in spray bottle at 500 ppm corrected to 50 ppm **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Dishroom blocked by trash receptacle and used to place dirty dish ware. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in wiping cloth bucket at 200 ppm corrected to 50 ppm **Corrected On-Site**
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Inside compartments of three compartment sink not smooth and easily cleanable.
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11/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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