- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Toxic items properly stored
- Wash, rinse water clean, proper temperature
- Critical - 160 20
- Critical - Employee training validation
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Other conditions sanitary and safe operation
- Critical - Outer openings protected, presence of insects/rodents.
- Please see inspection report for more details.
- Critical - Sanitization-concentration and/or temperature
|
4/22/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Self-service salad bar/buffet not provided with proper cross contamination prevention. Hand cannot extend below top of container when dipping.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.walk in Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk container Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed nonfood-grade containers used for food storage.no smiley face bags.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.by 3 sink.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.cannot use cardboard as shelf liner.
- Wiping cloth chlorine sanitizing solution not at proper maximum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.can opener base.
- Critical. Observed handwash sink used for purposes other than handwashing.gloves in sink at dishwash area.
|
11/22/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. dumplings and rice. Cones and Ice cream at buffet.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.various
- Violation: 24-08-1 Equipment and utensils not properly air-dried.
|
6/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.85 d.f. on counter
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. dumplings and rice. Cones and Ice cream at buffet.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw shrimp in walk-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken in walk-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.various
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Equipment and utensils not properly air-dried.
- Critical. Handwash sink not accessible for employee use at all times.blocked by bucket apron and cart. Dishmachine area.
- Critical. Observed handwash sink used for purposes other than handwashing.utensils in sink.
- Carbon dioxide/helium tanks not adequately secured.
|
6/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut melons at buffet Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pudding at 51 d.f. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.chicken , turkey at 106-113 d.f.
- Critical. No conspicuously located thermometer in holding unit.
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
- Observed wall soiled with accumulated black debris in dishwashing area.
|
12/8/2009 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
9/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/4/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/22/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/20/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Sakura The Villages Inc 2, 1104 Bichara Blvd, Lady Lake, FL »