Slacker's Grill, 2916 Aurora Rd, Melbourne, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Duct tape used to repair nonfood-contact surface. On freezer chest door lid in back kitchen **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
- Basic - Food stored on floor. Tub of rice on floor by kitchen doorway and tub of fryer oil in dry goods storeroom **Warning**
|
10/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in tub of rice on floor by doorway in kitchen **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. On freezer chest door lid in back kitchen **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drink on shelf next to microwave in kitchen **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Warning**
- Basic - Food stored on floor. Tub of rice on floor by kitchen doorway and tub of fryer oil in dry goods storeroom **Warning**
- Basic - Stored food not covered in reach in cooler. Raw chicken wings **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light in dry goods storeroom **Repeat Violation** **Warning**
- Basic - Unable to read ambient air temperature thermometer in reach-in cooler. Front line prep RIC **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook placed gloves on without washing hands **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook At hot line **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shrimp stored next to cooked cornedbeef on bottom shelf of 3 door RIC in back kitchen **Corrected On-Site** **Warning**
- High Priority - Pesticide-emitting strip present in food prep area. Fly glue strip hanging from ceiling over prep table/ slicer in back ktchen area. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.3 door RIC in back kitchen: Ambient Thermometer on outside unit reading 48° internal thermometer in unit reading 44° **Warning**
- 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. Gal of milk in 3 door RIC in back kitchen opened 8/20/14 not date mRked **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook and waitress no training certificate . **Warning**
|
08/22/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. At front counter
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in kitchen
- Basic - Floor tiles cracked, broken or in disrepair. In back prep area
- Basic - Outer openings not protected with self-closing doors. Screen door
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. No light at all in dry goods storeroom
|
5/22/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf next to food **Warning**
- Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**
- Basic - Heavy Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - utensils stored upright with the food-contact surface up. **Warning**
- 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 **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Buttering toast with out gloves **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pooled eggs 56° hash browns 63° cooked diced potatoes 56° located on cook line cooler recommend rapid chill. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food freezer - not all products commercially packaged. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in freezer - all products not commercially packaged. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.zip lock bags of raw chicken over beef over fish **Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna and chicken salad **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.chlorine over 200 ppm **Corrected On-Site** **Warning**
- Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours.wing shake buckets only cleaned twice a week **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 5 employees on site **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Warning**
- 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. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
|
11/15/2013 | Routine - Food | Warning Issued |
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