- Basic - Build-up of grease on nonfood-contact surface. Pan rack by fryer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Handwash sink used for purposes other than handwashing. Storing cleaning supplies. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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. Chicken. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Single-service items stored on floor. **Corrected On-Site**
- Basic - Spatulas stored on top of soiled oven between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage at 120°, reheated to 165°. **Corrected On-Site**
- High Priority - Produce with mold-like growth. Tomato. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over lettuce. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans and corn. **Corrected On-Site**
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Eggs **Corrected On-Site**
- Basic - Lack of toilet tissue at each toilet. On floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Stored food not covered in reach-in freezer.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Prep table eggs over lettuce.
- 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. Employee bathroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pans not properly air dried - wet nesting.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep table by hand wash sink. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Black hat on single service storage rack. **Corrected On-Site**
- Basic - Stored food PIZZA not covered in reach in cooler.
- Basic - Wet wiping cloth on prep table by handwash sink not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Employee scooping flour from the storage container with their bare hands instead of using a utensil.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth bucket and dish detergent in hand wash sink by 3 compartment sink.
- 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 roast beef reach in cooler.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles Foam cups and dinner plates stored on floor in dry storage area.
- Basic - Reach-in freezer gasket torn/in disrepair.
- Basic - Soiled Koch reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salisbury steak 47?. See Stop Sale
- High Priority - Cut lettuce cold held at greater than 46 degrees Fahrenheit in frontline make table. **Corrected On-Site**
- High Priority - Cut tomatoes cold held at 45 degrees Fahrenheit in front line make table. **Corrected On-Site**
- High Priority - Raw beef stored by cooked spaghetti in reach in cooler
- High Priority - Raw meat/poultry cold held over 24 hours at greater than 41 degrees Fahrenheit. Beef patties 47?. See Stop Sale
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Reach-in cooler 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food rice prepared onsite and held more than 24 hours not properly date marked.
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1/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. 3 door reach cooler.
- Critical - Violation: 22-20-1 Observed buildup of mold like substance in the interior of ice machine in kitchen.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 10/17/12.
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9/17/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried. Pan on storage rack adjacent to fryer.
- 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. This violation must be corrected by : 9/17/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen prep table by oven.
- Critical - Observed buildup of mold like substance in the interior of ice machine in kitchen.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler adjacent to bread rack.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler at front line.
- Critical - Observed hand wash sink used for purpose other than washing hands. Scrub pad inside handwash sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Cup in sugar container.
- Critical - Observed potentially hazardous food thawed in an improper manner. Chicken on side board of 3 compartment sink.
- Critical - Observed soil buildup around front line ice machine dipenser.
- Critical - Observed soiled reach-in cooler gaskets. 3 door reach cooler.
- Critical - Observed unlabeled spray bottle. Spray bottle with clear substance under condiments counter.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on kitchen prep table.
- Critical - Working containers of food (sugar) removed from original container not identified by common name. Container on counter by front line ice machine.
- Critical - Working containers of food (sugar) removed from original container not identified by common name. Shelf in storage area.
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7/16/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. (2) in kitchen.
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12/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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