- No Violations Were Observed
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10/2/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Reach in cooler . Ambient air temp 59f 7/24/13- ambient air temp 52°f
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 51f, batter 49f, noodles 46f, chicken 59f 7/24/13 butter 50°f, milk 50°f, cheese 51°f
- 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. Cheese, ham
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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7/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. Box of chicken and oil container.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair. Reach in cooler . Ambient air temp 59°f
- Basic - Food in contact with a surface that was contaminated and not cleaned and sanitized before use. Biscuit on prep table which had raw chicken stored on area.
- Basic - Food stored in holding unit not covered. Biscuits in kitchen.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Spoon .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken temp 69°f, and beef 54°f
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers.
- Basic - Working containers of food removed from original container not identified by common name. Seafood mix
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Butter 51°f, batter 49°f, noodles 46°f, chicken 59°f
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Toast
- High Priority - First aid supplies improperly stored. Solarcaine, hydrogen peroxide , band aid on shelf in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Pancake batter - temp 69°f
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken Breast - temp 64°f
- 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. Cheese, ham
- Intermediate - Handwash sink used for purposes other than handwashing. Drinking cup stored at hand sink in storage area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Restroom **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Kitchen
- 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 rice , chicken
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7/19/2013 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing.
- Basic - Covered trash receptacle not provided in restroom facility.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.Stored on counter top area.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Raw shell eggs stored over bread in plastic bag.
- Intermediate - Hot water not provided/shut off at employee handwash sink.In restroom area.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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4/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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