- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce below make table.
- Basic - Build-up of grease/dust/debris on hood filters. Grease build up on filters above cook line.
- Basic - Case/container/bag of food stored on floor in kitchen. Spices stored on middle kitchen area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Vegetable mix.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on middle make table.
- Basic - Clean knives/utensils stored in crevices between equipment. Three compartment sink.
- Basic - Equipment in poor repair. Lining of bottom shelf make table chipped/in disrepair.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Open dumpster lid.
- Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Hole in wall near water heater.
- Basic - Reuse of single-service articles. Plastic containers in the front reach in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on top of make table.
- Basic - Soiled reach-in cooler gaskets. Cook line area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front kitchen area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Back kitchen area.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over eggs and vegetables.
- High Priority - Toxic substance/chemical stored by or with food. Furnace cement next to soy bean oil.
- 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 - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried chicken.
- Intermediate - Spray bottle containing toxic substance not labeled. Below three compartment sink.
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6/25/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about First Taste, 1466 Hwy 41 N, Inverness, FL »