- 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. Main cookline cooler.
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table.
- Basic - Ice scoop handle in contact with ice. In ice machine
- Basic - Observed employee towel drying plates as they come out of dish machine.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In main cookline cooler, shredded cheese, feta, cut tomatoes 48-53F. Sliced cheese overfilled at 60F. Underneath, raw beef 45F, liquid egg and sausage 52-53F. Items in cooler for three hours per operator. Advised to move all items to another cooler. In black cooler at front counter, milk at 46F, single service butter at 53F.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Single service butter at room temperature on every table in dining room
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Strawberry cream cheese and caramel sauce with milk out on cookline with no time or temperature control for safety at 78F. In bottom of m3 cooler in storage room, milk at 44F. Ain't flow blocked.
- High Priority - Employee washed gloved hands in three compartment sink area, switching from dirty to clean plates.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked potatoes 50F-53F in superior cooler from previous day in large metal pan.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup in warmer at 117F. Advised to reheat to 165F to hot hold at 135F or above.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over milk, m3 cooler in storage room
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- 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. Main cookline cooler.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 7/14/14, employee on duty.
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Black cooler at front counter.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Whipped butter 52 with no time or temperature for safety out on cookline. Single service butters on all dining room tables with no time or temperature control for safety.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Grits 49-50, cooling overnight in superior cooler per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 86, sausage 105-120 on cookline, no time or temperature control for safety. Advised to reheat to 165F to hot hold at 135F or above or use time as a public health control.
- High Priority - Raw animal food stored over ready-to-eat food. Sausage over butter, **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No probe thermometer provided to measure temperature of food products. Available probe thermometer range 100-400. None for cold temperatures
- Portable fire extinguisher gauge in red zone. For reporting purposes only. At front counter
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/12/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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