- No Violations Were Observed
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lime scale build-up inside ice machine.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 65°f, cut tomato 64°f on counter top . CORRECTIVE ACTION TAKEN . PLACED IN COLD HOLDING UNIT.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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2/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No hot running water at mop sink. **Repeat Violation**
- Intermediate - No cold running water at three-compartment sink. Bakery area. **Repeat Violation**
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9/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above warewashing area.
- Basic - No hot running water at mop sink. **Repeat Violation**
- High Priority - First aid supplies improperly stored. Alcohol in bakery area.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Rice in reach in cooler dated 6/28
- 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. Corned beef
- Intermediate - Food manager certification expired. Dated 4/13/08
- Intermediate - No cold running water at three-compartment sink. Bakery area. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No soap provided at handwash sink. Kitchen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Cooked potatoes. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut melons , gravy
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7/11/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Backflow device not located for convenient service or maintenance access. At mop sink
- Basic - Build-up of grease on nonfood-contact surface. Hoods.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.Stored on shelf in kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food placed in soiled container/equipment. Walnuts
- Basic - Food-contact surface not smooth and easily cleanable. Spoons stored on tissue paper in basket.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on equipment on grill handle between uses.
- Basic - No hot running water at mop sink.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Used for storing flour , sugar and rice.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food preparation sink has soil/old food residue. At bakery area.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No cold running water at three-compartment sink. At sink in bakery area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sinks in kitchen and bakery area. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Being used for cooked potatoes
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2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site. Case# 206008. Confrimation# 127008048.
- Critical - Hand wash sink lacking soap, and proper hand drying provisions. Corrected On Site.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Observed employee with no beard guard/restraint.
- Observed gaskets on prep. coolers with slimy/mold-like build-up.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK and HAM. Corrected On Site.
- Critical - Observed soiled prep cooler shelves.
- Critical - Vacuum breaker missing at hose bibb under drain board of triple sink.
- Critical - Working containers of food removed from original container not identified by common name. (Small Containers).
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Big 5 foodborne illness. Repeat Violation.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Observed gaskets with slimy build-up on reach-in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Potatoes. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK.
- Observed residue build-up on stove, and in handsinks.
- Critical - Observed santize solution bucket unlabeled.
- Critical - Observed uncovered potatoes in walk-in cooler.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Prep. Coolers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Butter, Milk, and Cheese.
- Critical - Observed several unlabeled sanitize towel buckets.
- Critical - Working containers of food removed from original container not identified by common name. SUGAR.
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8/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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