- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, noodles. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination, bowl on makeline. **Corrected On-Site**
- Basic - Toilet paper dispenser detaching from wall.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat then proceeded to food preparation. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing, backroom handsink used for thawing. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit, restroom 91°f.
- Intermediate - Proof of required state approved employee training not available for some employees, Michelle over 60 days. 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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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit: yogurt mix 48°, cooled to 41° by end of inspection. **Corrected On-Site**
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12/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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