- Basic - Clean cups/glasses not properly air dried - wet nesting. Red plastic cups on wait station counter
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - Ice buildup in walk-in freezer.
- High Priority - Container of medicine improperly stored. Bottle of headache pills on shelf in kitchen next to SU gloves.
|
09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in dry storage area. Tubs of oil
- Basic - Clean cups/glasses not properly air dried - wet nesting. Red plastic cups on wait station counter
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use tongs stored on equipment door handle between uses. In kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's rest room
- Basic - Paper towel used as liner for food container. Cooked bacon strips on hot line
- Basic - Reuse of single-use plastic tubs. Reuse of sour cream containers for storage of left overs
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS foods found in gray single door refrigerator on cook line. Sliced turkey prepared on 9/27 found at 48° Stuffed peppers prepared on 9/28 found at 51° Raw beef pattys prepared on 9/28 found at 51° Sliced corned beef prepared on 9/28 found at 49° Operator discarded in the trash **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Bottle of headache pills on shelf in kitchen next to SU gloves.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Parmesan cheese sauce marked 9/21. Operator discarded into trash **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Gray refrigerator on cook line found running at ambient temperature of 50°. Operator removed all TCS foods that were within proper temperature range. All other TCSS foods were discarded in trash by operator.
|
09/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters. Heavy build up.
- Basic - Floor area(s) covered with standing water.
- Basic - Leaking pipe at plumbing fixture. Ice bin in wait station.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items on cart at room temperature on cook line. Per cook, all items placed out at 7:00 am. Stop sale issued. No warning issued due to refrigeration working. Educated operator.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw non packaged steaks over soup. Neither commercially packaged.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. All items on crash cart in kitchen.
- 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. Ham, etc.
- 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. Coleslaw, etc.
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.callback- partial compliance, time extended until next unannounced inspection.
|
5/21/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
3/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Hinged containers, outside room. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board. **Repeat Violation**
- Basic - Floor area(s) covered with standing water. Triple sink area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over tea urns.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Main cook line reach in cooler. Per owner, all items pulled from walk in at 11:30 , so out of temperature less than 4 hours, rapid chill in freezer
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over cooked potatoes. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Educated employee, raw chicken over beef.
- High Priority - Toxic substance/chemical stored by or with food. Towel bucket next to mustards, creamers, etc. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line reach in cooler.
- 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. Ham, hotdogs, etc.
- Intermediate - No proof of required state approved employee training provided for any 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. Meats, vegetables, **Repeat Violation**
|
3/12/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Two cases in walk in cooler
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash on counter. Will discard after 4 hours at 3:00 pm.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw bacon over vegetables. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over dressings.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk in freezer. Non packaged Chicken over stew and vegetables
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Potatoes in walk in. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked greens, meats, etc. **Repeat Violation**
|
10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Working with clean dishes.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs in crab cakes, cakes stored over rte.
- 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. Meats, etc.
|
5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable. dry storage room, scheduled to be painted this week.
- 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. no employees, expects to use National Registry.
- Critical - Vacuum breaker mising at hose bibb. hose bib.
|
10/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Skeeter Lagoon Family Grill, 5601 N Us Hwy 1, Cocoa, FL »