- Basic - Accumulation of food debris/soil residue on handwash sink, wait station tea stains
- Basic - All Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, bathrooms, hand sink at both bars
- Basic - Soiled reach-in cooler gaskets, used for dry storage
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above, onions in front of cookline. Operator reheated to hot hold at 135°F **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit, prep cooler below cookline **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation, pork in reach in cooler below cookline **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No soap provided at handwash sink, wait station and bar upstairs **Corrected On-Site**
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid a or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees, upstairs bathrooms
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area, various of kitchen paint peeling from floor.
- 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. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information, managr signature and or expiration date.
- Intermediate - Spray bottle containing toxic substance not labeled, hanging on hand sink **Corrected On-Site**
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used under cutting board. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable, prep tables and cooler
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, upstairs bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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10/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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