- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 47f
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Missing handle on the cheese sauce
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door
- Basic - Sanitizing solution not reaching 10ppm manually sanitize until ecolab repairs
- Basic - Wall soiled with accumulated grease. Bottom of wall has slight buildup
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 57f at 11am. Time form was emailed to Mr Goldstein
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56f. Discard items at 3 if not used
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dry storage ceiling not sealed
- Basic - Exterior door has a gap at the top of the door
- Basic - Floor soiled/has accumulation of debris. Under the soda bag in the boxes
- Basic - Floors not constructed to be easily cleanable. Raw concrete in dry storage area
- Basic - Gaskets/seals on holding unit in poor repair. The rack by the dish area is ruting
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Screen door has a hole in it
- Basic - Wall soiled with accumulated grease. Und pot rack
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cuttingtomatoes **Corrected On-Site**
- High Priority - Small flying insects in bar area. 1 live fruit fly
- Intermediate - Establishment has no procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked beef, salsa
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured COS
- Spray bottle containing toxic substance not labeled 2 containers
- Wall soiled with accumulated grease by pots.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated dust.vent
- Observed food debris accumulated on kitchen floor.walk in
- Critical - Observed uncovered food in holding unit/dry storage area.soda boxes
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.Do dishes with sanitizer until fixed
- 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.
- Critical - Observed bare hand contact without sanitizer
- Critical - Observed food employee touching ready-to-eat food with their bare hands .line cook
- Critical - Observed food-contact surfaces with duct tape
- Observed wall soiled with accumulated grease.line
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
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