- Basic - Bowl or other container with no handle used to dispense food. Green onions at cook line reach in cooler.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside side cook line reach in cooler.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Utensils not stored food contact surface side up in blue containers in the middle kitchen area.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on slicer. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line reach in cooler.
- Basic - Reach in cooler gasket torn/in disrepair at side cook line reach in cooler.
- High Priority - Cooked potato fries at cook line. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut greens. Corrective action: Food discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mashed potatoes. Corrective action: heated to 161. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cut greens.
- High Priority - Toxic substance/chemical stored by or with food. Kaboom hung in front of alcohol at bar area. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - No soap provided at handwash sink. Back kitchen area hand wash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beer cheese.
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11/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.cl area.
- Basic - Cutting board has cut marks and is no longer cleanable. Next to three compartment sink.
- Basic - Floor tiles cracked, broken or in disrepair on cook line.
- Basic - Food stored on floor. Oil on floor in dry storage. Mayonnaise in walk in cooler.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking middle hand wash sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle and rear hand wash sinks.
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08/07/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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