- No Violations Were Observed
|
11/10/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
09/10/2014 | Routine - Food | Warning Issued |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Shelf under preparation table soiled with food debris.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
|
10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
|
6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of mold-like substance on nonfood-contact surface.sprayer nozzles on dish sink
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lettuce
- Basic - Faucet/handle missing at plumbing fixture.on sprayer nozzles
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Accumulation of food debris/grease on food-contact surface.dish trays with buildup of residue
- 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.
- Intermediate - Encrusted material on can opener blade.
|
3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed unlabeled spray bottle.
|
7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed single-service articles stored without protection from contamination.not inverted
- Critical - Observed unlabeled spray bottle.
|
6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on back table with slicer
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.eggs
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed toxic item stored in food preparation area.bug spray on prep table
- Observed wall soiled with accumulated black debris in dishwashing area.
|
2/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed single-service articles stored without protection from contamination. need inverted
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
8/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. coldcuts ,cheeses ,milks ,meats
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. bags of batter need to be put in container for protection
- Critical. Observed food stored on floor. walkin coolers
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. equipment in kitchen needs cleaning
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- Observed ceiling soiled with accumulated grease.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning. several lights in kitchen need replaced
- Critical. Pesticide use not in accordance with manufacturer's directions. raid is for household use only
- Observed unnecessary items on the premise. need to move maintenance equipment ,paint out of kitchen
|
12/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. chicken on floor in walkin coolers
- Critical. Observed buildup of slime in the interior of ice machine.white baffle need cleaning
- Critical. Observed encrusted material on can opener. blade needs to be kept clean
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on outside of reachin coolers doors need to clean
- Observed single-service articles stored without protection from contamination. all styrofoam items need to be protected in plastic or inverted
- Observed grease accumulated under cooking equipment. need to clean grease from floor under and behind cookline
- Observed debris accumulated on floor.behind ice machine
- Observed attached equipment soiled with accumulated grease. all equipment on cookline needs to be degreased and cleaned
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
|
9/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave sugar in an open bag; transfer the contents to a clean, covered container.
- Observed residue build-up on nonfood-contact surface. Clean the food residue from the food-prep sink. Corrected On Site.
- Observed build-up of food debris on nonfood-contact surface. Clean the food splash from the exterior surfaces of the kitchen reach-ins.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store the clean dishes, inverted, in the dish caddies.
- Observed single-service items stored on floor. Store the case of styrofoam cups, off the floor, in the dry-storage area.
- Observed grease accumulated on kitchen floor. Clean the floor beneath the dishwashing-area equipment.
- Observed grease accumulated on kitchen floor. Clean the gase from the floor beneath the cookline equipment.
- Observed wall soiled with accumulated black debris in dishwashing area. Clean the black substance, from the walls, in the dishwashing area.
- Observed wall soiled with accumulated grease. Clean the wall behind the cookline equipment.
|
5/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.All repackaged, refrigerated foids must be marked with 7-day-date labels.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in an open bag; transfer the contents to a clean, covered container.
- Critical. Observed food stored on floor. Store the bag of onions off the floor in the dry-storage area. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. Clean the brown substance from the ceiling baffle of the ice machine.
- Observed residue build-up on nonfood-contact surface. Clean the food splash from the exterior surfaces of the cookline equipment.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store clean dishes, in the dish caddies, in the inverted position.
- Faucet/handle missing at plumbing fixture. Replace the missing-faucet handles at the dishmachine-spray station.
- Equipment compartment not equipped to properly drain accumulation of moisture. Clear the clogged-sink drain on the cookline. Corrected On Site.
- Observed non-bagged garbage in dumpster. Securely bag all garbage, before placing it into the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Observed floor and wall junctures not coved. Reace the missing cove-moulding tiles along the kitchen walls.
- Observed grease accumulated on kitchen floor. Clean the grease from the floor beneath the cookline.
- Observed floor area(s) covered with standing water. Mop up the standing water, from the floor, in the dishwashing area. Corrected On Site.
- Observed attached equipment soiled with accumulated food debris. Clean the dirt from the kitchen doors.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Hood-fire-suppression system is past due to be serviced and retagged.
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only. Fire extinguishers are past due to be serviced and retagged.
- Critical. 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. REMINDER: New employees must pass Food Safety Training within 60 days of hiring.
|
1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Received milk/molluscan shellfish not cooled to 41 degrees Fahrenheit within 2 hours of receiving. See the Stop Sale Notice. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repair walk-in cooler #1 to maintain foods at 41 F, or colder, at all times. Do not store foods in that cooler until it has been repaired.
- Critical. Displayed food not properly protected from contamination. Install sneezeguards on the buffet line.
- Observed ice scoop with handle in contact with ice. Do not allow the ice scoop to become buried in the ice; store the ice scoop on the ledge provided inside the ice machine. Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Paint, or otherwise seal, the bare-plywood shelving in the linen-storage closet.
- Critical. Observed soil buildup inside ice bin. Clean the brown substance from the white-plastic ceiling baffle of the ice machine.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Stack plates, at the buffet, inverted. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Provide hot water to the handwashing sinks behind the bar.
- Plumbing system improperly repaired. Repair the clogged garbage disposal in the dishwashing area.
- Plumbing system in disrepair. Repair the broken, missing, and leaking hot-water handle at the three-compartment sink behind the bar.
- Observed wall in disrepair. Repair the broken and missing coping tiles in the kitchen.
- Wall not smooth and easily cleanable. Paint the bare-sheetrock wall in the dry-storage area.
- Light not functioning. Repair the nonfunctional-overhead light in the linen-storage closet.
- 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. Employees must pass Food Safety aining within 60 days of hiring.
|
8/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/1/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Walden Lake Dining Room, 2001 Clubhouse Drive, Plant City, FL »