- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left in prep sink **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None in sanitizer on cookline. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In seafood reachin, shrimp 44, fish 45. Both were iced down. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage over ham, cookline reachin **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. 3 pieces of ham dated 9/28. Discarded by cook
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/4/2014 | Routine - Food | Admin. Complaint Callback Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 45, shrimp 47. Both iced down and moved to walkin
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cooked crab in walkin cooler. **Corrected On-Site**
- Intermediate - Evidence of feeding stray/wild animals - food/water bowls provided outside. Two cat bowls outside. Moved away from building **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cookline **Corrected On-Site**
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table next to stove
- Basic - Equipment in poor repair. Microwave interior rusty and paint flKing
- Basic - Hole in ceiling. Over reachin in kitchen
- Basic - Outer openings not protected with self-closing doors. Both sheds which serve as food storage rooms. Back door self closer not operating correctly
- Basic - Walk-in cooler shelves soiled with black, mildew like substance
- Basic - Wall in disrepair. In outside freezer room
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. egss 63°, sausage 71, on cookline. Gravy 99, rice 109 on counter.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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3/19/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Handsink by back door
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At salad bar **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table next to stove **Corrected On-Site**
- Basic - Equipment in poor repair. Microwave interior rusty and paint flKing
- Basic - Food stored on floor. Bag of flour, jug of oil
- Basic - Hole in ceiling. Over reachin in kitchen
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors. Both sheds which serve as food storage rooms. Back door self closer not operating correctly
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp, fish
- Basic - Walk-in cooler shelves soiled with black, mildew like substance
- Basic - Wall in disrepair. In outside freezer room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Employee went outside to walkin cooler and returned, then resumed food prep with no hand wash.
- High Priority - Employees failed to wash hands before putting on gloves to work with food.
- High Priority - Possible Rodent activity present as evidenced by rodent droppings found. Rodent droppings in handsink cabinets in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish in thaw sink at 56°. Krab mix in cookline reachin at 45°.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.biscuits not under sneeze guard at buffet **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Sanitizer bucket on cookline
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On top of oil jug, cookline
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Brooms, dustpans in front of wait station handsink. Food pan on cookline handsink. Chair and bucket in front of dish area handsink.
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3/12/2014 | Routine - Food | Warning Issued |
- Basic - Washer/dryer not protected from contamination. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 60 **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 54 **Warning**
- Intermediate - Nonfood-grade basting brushes used in food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce **Warning**
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9/24/2013 | Routine - Food | Call Back - Complied |
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Wait station, ladies room. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Cookline reach in thermometer reading 55°. **Warning**
- Basic - Exterior door has a gap at the threshold and on the side that opens to the outside. Back screen door **Warning**
- Basic - Floors not maintained smooth and durable. Front of cookline **Warning**
- Basic - Plumbing system in disrepair. Faucet fell off triple sink when turned on **Warning**
- Basic - Single-service items stored on floor. Outside shed **Warning**
- Basic - Washer/dryer not protected from contamination. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None, kitchen, wait station **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 60° **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 54° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In cookline reach in, ham 56, tuna salad 60, egg salad 52. In rear upright reach in, milk 54°. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken in dry basket at 122°. Place in reach in freezer to cool. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw sausage **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. House made ranch dressing dated 9/10. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rolling cart **Warning**
- Intermediate - Nonfood-grade basting brushes used in food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cut lettuce **Warning**
- 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. **Warning**
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9/19/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Held at room temperature of 81?
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times in dish room.
- Critical - Observed an beverage container on a food preparation table or over/next to clean equipment/utensils sitting on makeline table. Corrected On Site. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface filters by fryer. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when putting on gloves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit Fish above fill line in cook makeline table 48.Corrective action taken.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed bleach in 3 bay sink turnrd strip black then almost white again Corrected On Site.
- Observed single-service items stored on floor box of cups in outside area. Repeat Violation.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions server area.
- Observed attached equipment soiled with accumulated dust.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect cook touching toast without gloves. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface hood filters.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor oil jugs.
- Critical - Observed potentially hazardous food thawed in standing water shrimp. Corrected On Site.
- Observed single-service articles improperly stored to go boxes. Corrected On Site.
- Observed wall soiled with accumulated dust by oven.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust fan guard.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed single-service items stored on floor. Corrected On Site.
- Critical - Observed unlabeled sanitizer bucket. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above sausage on counter at 100. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored whips.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on rack.
- Critical - No handwashing sign provided at a handsink used by food employees serverline.
- Observed build-up of grease on nonfood-contact surface hood filters.
- Critical - Observed employee wiped hands on clothes/apron after after touching food. Corrected On Site.
- Critical - Observed food stored on floor onions. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.store room.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.behind counter.
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12/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.olives 8 cans.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk.
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.ham reach in freezer. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.creamer, on tables.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.stewed tomatoes cookline 115 degrees f. Corrected On Site.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.no barrier b/w hand2ash sink and steam table.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.chicken touching french fries.
- Critical. Observed raw animal food stored over cooked food.bacon over bread. Corrected On Site.
- Critical. Observed food stored on floor.plastic buckets mayo.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.knife stored onledge in wait station.
- Critical. Observed employee eating while preparing food.cookline.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.drying rack.
- Observed walk-in cooler gasket torn/in disrepair.reach in cooler, and cookline reach in.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. IMPROPER TYPE of chemical test kit USED when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0ppm wait station.
- Wet wiping cloth not stored in sanitizing solution between uses.wait station,kitchen .
- Critical. Observed soil residue in storage containers.in walk in cooler.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime on soda dispensing nozzles.wait area.
- Observed build-up of grease on nonfood-contact surface.hood.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelf of prep table.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tongs stored on fire suppression system. Corrected On Site.
- Critical. Cold water not provided/shut off at mop sink.
- Critical. Hot water supply not maintained during peak periods. called repair man.
- Observed leaking pipe at plumbing fixture.mop sin
- Critical. Hand wash sink lacking proper hand drying provisions.dish room. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers.store room.
- Light not functioning.hood.
- Observed personal care item stored with food.clothing on food shelf,shoes on floor.
- Critical. Observed toxic item stored by food.windex, soap dry goods area. Corrected On Site.
- Wet mop not hung to dry on outside ac unit.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.behind counter.
- Critical. Identity of food or food product misrepresented. Menu stated crab cakes and imitation crab is used.
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9/28/2010 | Routine - Food | Administrative complaint recommended |
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