- Basic - Food stored on floor. Bulk oil in kitchen
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Styrofoam cup in bulk flour **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most cold units through out
- High Priority - First aid supplies improperly stored. Box on refrigerator Also ibuprofen over hand wash sink **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheeses in left reach in in kitchen 50°, moved
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items on salad table Time discerned by PIC, and labeled **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. House ranch, dated for 07/01/2014, today 07/11/2014, item was immediately discarded **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Gallon milk, opened no date.
- Intermediate - Refrigerator 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. Left unit in kitchen, both slice cheeses 50°, moved to walk in cooler. **Corrected On-Site**
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07/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Pancake mix **Corrected On-Site**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Apron on top of reachin **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time discerned by owner. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Marked exit/path to marked exit blocked. For reporting purposes only. Dining area, mobile cart **Corrected On-Site**
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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Kitchen, service area
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of food on counter **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Both in kitchen
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Also no trash can as needed in kitchen and cook area
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Also dry storage shelves are rusted/ pitted.
- High Priority - Vacuum breaker missing at hose Bibb. By smoker, right side.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Coffee machine head/spray area needs detail cleaned.
- Intermediate - Encrusted material on potato cutter blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen by back door. **Corrected On-Site**
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12/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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