- Critical. Observed potentially hazardous food cheese cold held at 45 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food cheese cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cooked potentially hazardous food noodles covered during coong.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE PREP AREA 1 Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COOK LINE PREP AREA 2 Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. COOK LINE PREP AREA 1
- Critical. No conspicuously located thermometer in holding unit. COOK LINE PREP AREA 2
- Critical. Observed food stored on floor. KAISER ROOLS
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
|
08/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walk in items holding at 43-46 F.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above; onions and mushrooms hot held at 98-120 F. Corrected On Site.
- Critical. Observed bin of chips stored on floor. Repeat Violation. Corrected On Site.
- Critical. Observed uncovered food in holding unit; fries by kitchen handwash sink.
- Critical. Observed employee engage in food preparation, without washing hands before donning gloves.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine up in chute. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times; blocked by chips. Repeat Violation. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed in sanitizer bucket; cook line closest to front counter. Repeat Violation. Corrected On Site.
|
5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Chili, Corrected On Site.
- Critical. Observed food stored on floor. Chips bin in splash zone of handwash sink. Corrected On Site.
- Critical. Observed food stored on floor in walk in cooler; chicken cases. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Dicing tomatoes with bare hands. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. All staff using three compartment sink.
- Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed water draining onto floor surface by cook line.
- Critical. Observed handwash aids at a non-handwash sink; soap dispenser at three compartment sink.
- Floors not maintained smooth and durable; missing tiles with standing water under two door freezer.
- Observed attached equipment soiled with accumulated dust above cook line; lights, metal fixtures.
- Ceiling in kitchen not smooth and easily cleanable.
- Observed personal care item stored with food. Backpack, phone stored above make table. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Spray bottle of quat sanitizer stored on make table next to croutons.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed; 200 ppm in sanitizer buckets. Corrected On Site.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Portable fire extinguisher missing from designated location; at end of cook line by front counter. For reporting purposes only.
- Critical. Portable ABC fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor; at bar. For reporting purposes only.
|
3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/8/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Ll itemd in cook line make table and reach in coolers across from handwash sink.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in make table/reach in coolers across from handwash sink held greater than 50 F more than 4 hours. Corrected On Site, discarded; Stop Sale issued.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sauteed onions and mushrooms held below 135 F degrees on stove top in containers on sheet pan. Must discard at 2:00 pm if not reaching 135 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in coolers at make table across from handwash sink.
- Critical. No conspicuously located thermometer in holding unit under make table across from handwash sink.
- Critical. Observed employee improperly washing hands; rinsing hands in three compartment sink with no soap, and drying hands on cloth. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair. Door does not close all the way.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees in kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees; in men's restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory in kitchen.
- Observed wall in disrepair; wall covering separated behind three compartment sink and behind griddle. Repeat Violation.
- Observed attached equipment soiled with accumulated grease. Hood filters.
- Lights missing the proper shield, sleeve coatings or covers. Unprotected bulbs above three compartment sink and ice machine. End caps missing from tubes above cook line. Repeat Violation.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed in both cook line sanitizer buckets. Corrected On Site.
- Critical. Observed unlabeled spray bottle of cleaner above dump sink. Corrected On Site.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- 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.
|
11/4/2009 | Routine - Food | Warning Issued |
| No report available. | 5/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/21/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Wells Brothers Bar & Grill, 1710 W Tharpe St, Tallahassee, FL »