- High Priority - Establishment operating without an approved sewage system. MFDV is connected to an endless fresh water supply via food-grade hose/municipal water spigot, but is not directly connected to an approved sewer to prevent a potential overflow of his waste water holding tank. Operator voluntarily disconnected hose and agreed to only use hose to fill fresh water tank (and empty waste water tank each time before fresh water tank is re-filled).
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 49°, mushrooms 51°, cheese 47°, moved necessary items to the freezer
- 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. Hot dogs dated for 8/22/2014, correctly dated for 8/29/2014
- 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. John
|
09/03/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Apron on hand soap dispenser **Corrected On-Site**
|
6/27/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/27/2014 | Complaint Full | Call Back - Complied |
- High Priority - Observed: Employee dried hands on clothes/apron/soiled towel after washing. Dried hands on damp towel. Moved napkins to sink. Priority: High Priority
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. chest freezer. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Napkins moved to sink. **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: No vacuum breaker on fitting/splitter added to hose bibb. Splitter added, needs back flow for both sides. Priority: High Priority
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Will get plan today. Priority: Intermediate
- High Priority - Observed: 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, plan to be written today. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Mushrooms and onions on hot hold at 110°, no TPHC written procedures. Priority: High Priority
|
6/25/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
5/23/2014 | Routine - Food | Call Back - Extension given, pending |
- Intermediate - Observed: Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Make table and reach in, both off by over 3°. Priority: Intermediate
- Basic - Observed: Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Fry cups under service window. Priority: Basic
- Basic - Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on scale over chest freezer. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. Cook. Inspector stopped action. Priority: High Priority
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Intermediate - Observed: Mobile food dispensing vehicle disposing liquid waste on the ground. Waste liquid coming from pipe. Priority: Intermediate
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Chest freezer. Priority: Basic
- High Priority - Observed: Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef on counter 67°, corrective action, put in freezer, was at 55° prior to leaving, still in freezer. Priority: High Priority
- Intermediate - Observed: 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. Corrective action, adjusted thermostat down. Temperature of non TCS product 43°. Priority: Intermediate
- High Priority - Observed: Vacuum breaker missing at hose bibb. From water supply outside. Priority: High Priority
|
5/22/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Two Fat Guys Burgers & Fries, 2888 Us Hwy 90 West, Lake City, FL »