- High Priority - Raw animal food stored over cooked food. Raw eggs stored over meat loaf in walk in cooler. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked potatoes in a bag and gravy in deep pan during the cooling process. **Corrected On-Site**
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Spices in plastic containers **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging from ANSL system **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.200 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. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. QT sanitizer above the 3- compartment sink **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous(time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf and turkey **Corrected On-Site**
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7/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Employee cap **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter at 113F **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. squash covered during the cooling process **Corrected On-Site**
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- 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.
- Observed utensils in poor condition. Spatula
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - No Certified Food Manager for establishment. Must obtain in 30 days.
- 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.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham- reach in cooler
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4/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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