- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment. Some grease and food debris collecting under cooks stobe.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line.
- Basic - No mop sink or curbed cleaning facility provided.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.Pork butts stacked too deep for cooling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 64° f at just under 5 hours .Product placed in freezer to complete cooling process.
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2/26/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 67° on make table above fill line just placed on cooler corrected by placing in refrigeration. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork at 50° F voluntarily discarded **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg flat just brought out. **Corrected On-Site**
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11/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Cook line
- Basic - Soil residue build-up on nonfood-contact surface. Kitchen entrance door.
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- 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 dishmachine repair person on the way.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Portable fire extinguisher is inaccessible. For reporting purposes only. Floor hose stored on class K. **Corrected On-Site**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed grease accumulated under cooking equipment.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - License expired within 30 days after expiration date.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food being cooled by nonapproved method- whole brisket 174F taken out of oven and placed in walkin covered. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked when thawing-sweet potatoes.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed- chlorine in wiping cloth buckets at 200ppm corrected to 50ppm. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name- small containers of dry foods in kitchen.
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Dressing and/or locker areas not clean and orderly or used as needed. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on exterior surface of ice bin in bar. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Corrected On Site.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength-0ppm corrected to 50ppm. Corrected On Site.
- Observed build-up of food debris on dish sprayer.
- Critical. Outer openings not protected with self-closing doors. Repeat Violation.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked- walkin. Corrected On Site.
- Observed leaking pipe at bar handsink.
- Critical. Outer openings not protected with self-closing doors-rear dining room exit.
- Wet mop not hung to dry.
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans...1 can on can rack in kitchen.
- Critical. Covered waste receptacle not provided in women's bathroom.
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6/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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