- Basic - Build-up of grease/dust/debris on hood filters. Grease build up
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Walk in Cooler: Gizzards 50°, pork 47°, catfish 53°, squash 51°, chicken 47°, fish 49°, ham 51°, ribs 53°, 51° On callback: catfish 43°, pork 47°, gizzard 47°, chicken 49°, ham 43°, pork 50°, Chicken and rice 56°
- Intermediate - Walk-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. Gizzards 50°, pork 47°, catfish 53°, squash 51°, chicken 47°, fish 49°, ham 51°, ribs 53°, 51°
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09/12/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up
- Basic - Equipment in poor repair. Chest freezer door has insulation exposed.
- Basic - Grease accumulated under cooking equipment.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Walk in Cooler: Gizzards 50°, pork 47°, catfish 53°, squash 51°, chicken 47°, fish 49°, ham 51°, ribs 53°, 51°
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet Table: macaroni and cheese 131°, Bussell sprouts 127°
- Intermediate - Walk-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. Gizzards 50°, pork 47°, catfish 53°, squash 51°, chicken 47°, fish 49°, ham 51°, ribs 53°, 51°
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09/11/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Flour
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Raw animal foods not properly separated from foods that can cook at a less temperature in holding unit. Raw ground beef over pie crust in chest freezer.
- Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink is not working. ( replacement sink on premises)
- Intermediate - Interior of chest freezer accumulated with heavy ice build up.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Two Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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3/24/2014 | Routine - Food | Warning Issued |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ham in dbl door reachin
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on storage rack next to walk in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit sliding door.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple in kitchen.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, middle of kitchen.
- Intermediate - Employee used handwash sink as a dump sink. Entrance to kitchen.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Corrective action - given plan.
- 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. Only one certificate available.
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5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.UTENSILS
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.AMBIENT AIR 51 F IN REACH IN COOLER AT COOKLINE
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried.ON DRYING RACK
- Critical - No conspicuously located thermometer in holding unit.WHITE REACH IN FREEZER IN DISH AREA
- 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 build-up of food debris, dust or dirt on nonfood-contact surface.INTERIOR OF REACH IN FREEZER
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.ALL
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.POTATO SALAD 55 F,PASTA SALAD 50 F, IN REACH IN COOLER AT COOKLINE. CORRECTIVE ACTION- ALL POTENTIALLY HAZARDOUS FOOD WAS REMOVED FRROM REACH IN COOLER AND PLACED IN WALK IN COOLER. REACH IN COOLER MAY NOT BE USED UNTIL IT IS CAPABLE OF MAINTAINING 41 F OR BELOW
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.500+ CHLORINE
- Observed water draining onto floor surface.FROM DRINK MACHINE IN WAIT STATION
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9/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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