- Basic - Single-service items stored on floor in wait station bar. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 51f advised to keep in pan in cooler . Instead of on top of other pans . Employee placed in cooler
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On front of char grill **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can and carpet cleaner. By dish machine **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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11/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar flour **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili 114f,plant food 124f advised to reheat.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket stored next to pans cookline **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. By dishmachine. Manager has bought new dispenser just needs to be installed
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.white cutting boards
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Baked potatoes 70f employee states less than 4 hours placed in cooler
- High Priority - Raw animal food /egg stored over ready-to-eat food. **Corrected On-Site**
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12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Ceiling tile missing by walk in cooler
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 58f less than 4 hours. Place in reach in cooler.
- High Priority - Raw animal egg food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers.chicken next to beef **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Bar.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures/ cookline reach in next handsink on cookline.PHF being moved to walk in cooler.manager called tech. Do not use reach in cooler for Phf until operating properly.
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed dented/rusted cans.pine apple
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.changing gloves.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.cook line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp,crab ,turkey 45f to 47f . Employee putting in walkin cooler.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Set up manual sanitizing until operating properly. Manager called tech.
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing until operating properly. Employye states out sanitizer for dishamachine.
- Critical - Hand wash sink lacking proper hand drying provisions/waitstation.
- Critical - Hot water not provided/shut off at employee hand wash sink/waitstation.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Less than sixty days.
- Critical - Observed buildup of slime on soda dispensing nozzles/bar.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whipping cream 57F and hamburger 47F ,butter sitting on counter employee states less than for hours placed in reach in cooler.
- Observed soda gun holster with accumulated slime/debris/bar.
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided. 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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5/14/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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