- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage area **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Energy drink, in reach in cooler next to slicer
- Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf behind cookline **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to dishmachine
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Working containers of food removed from original container not identified by common name. Sugar, cookline **Repeat Violation**
- High Priority - Container of medicine improperly stored. Vitamins on shelf with seasonings
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48F, iced to 41F, cookline line reach in cooler **Corrected On-Site**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. 37F, iced to 43F, cookline reach in cooler **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna salad 47F, iced to 42F, cookline reach in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Reach-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. Cookline
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil and soda
- Basic - Clean equipment stored on floor. Ice buckets
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bottles on cook line
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dust on microwave rack
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service items stored on floor.
- Basic - Utensils in poor condition. Food storage containers chipped
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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7/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Throughout kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hallway
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of ridged single-use container.
- Basic - Utensils in poor condition. Ice buckets chipped/ cracked
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walk-in freezer gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris. Throughout kitchen
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cook ham in between raw fish and beef walk in cooler
- High Priority - Toxic substance/chemical improperly stored. Lighter fluid on ice maker shelf
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Water filter not changed according to manufacturerys instructions. Last changed 3/13/12
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed ceiling in disrepair. remote server
- Observed gaskets/seals on cold holding unit in poor repair. reachin
- Critical - Observed potentially hazardous food thawed at room temperature.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed clean equipment stored on floor. ice buckets
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. beer cooler, dry storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. phf's placed in walkin freezer to chill back down
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3/29/2012 | 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.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No conspicuously located thermometer in holding unit. servers reachin
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Observed hole in ceiling. dry storage , catering storage
- Observed open dumpster lid.
- Observed reachin cooler gasket torn/in disrepair.next to white freezer
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. unwrapped straws
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Working containers of food removed from original container not identified by common name. bottles
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9/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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