- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Items in dry storage room. Napkins and catering materials. Built shelf. **Corrected On-Site**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sanitized counter then began food preparation without hand wash.
- 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. Cooked toast for immediate service.
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris. Cleaned. **Corrected On-Site**
- Basic - Old labels on clean dishes. 1 lettuce container. Washed. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Raw animal food stored above unwashed produce. She'll eggs over cucumber. Moved vegetables. **Corrected On-Site**
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10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has soiled cloth under it **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small silver reachin
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quats in rear triple sink, none in front triple sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 70 on counter, potato wedges 78. Returned to refrigeration.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Air temp 82. Returned to refrigeration
- 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. Ham, turkey **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Front counter sink under bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front counter
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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 - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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9/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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