- Basic - Covered waste receptacle not provided in women's bathroom. Provide lids, on the sanitary napkin cans , in the ladies' restroom.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the dirt from the ceiling of the ice machine.
- 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. Provided copies of Health Safety handouts.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cool sausage gravy in shallow container, uncovered, until it reaches 41°F - then cover. Provided Cooling handout.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees must pass Food Safety Training within 60 days of hiring. Keep proof of completed training on the premises.
|
10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the food splash from the top of the lift-top freezer.
- Basic - Food stored on floor. Store the cases of sausage gravy off the floor in the dry-storage area.
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside of the microwave ovens.
- 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. Label the open cartons of milk with the dates they are originally opened.
|
6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Water leaking from faucet/faucet handle. Repair the leaking cold-water faucet, at the three-compartment sink, in the kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the brown substance, from the ceiling baffle, of the ice machine.
- 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. Provided copy of the "Big Five" handout.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label the open carton of milk with the date it is originally opened.
|
1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service items stored on floor. Store case of styrofoam cups off the floor in dry storage. **Corrected On-Site**
- 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. Label the open carton of milk with the date it is originally opened.
|
8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Secure CO2 tanks in place, so they cannot be knocked over.
- Basic - Ceiling tile missing. Replace the missing ceiling tiles in the bar.
- Basic - Plumbing system in disrepair. Repair the frozen hot-water faucet behind the bar.
- 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. Label the open carton of milk with the date it is originally opened.
|
6/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Store the case of styrofoam cups off the floor in dry storage.
- 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. Label the open carton of milk with the date it is originally opened.
- Intermediate - Cutting board(s) stained/soiled. Clean the black substance from the ceiling of the ice machine.
|
1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed building components, attachments or fixtures in poor repair. Locate and repair the roof leak above the kitchen.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Sweep the floors in the kitchen, restrooms, and dry-storage area.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Critical - Observed soil buildup inside ice bin. Clean the brown mold from the ceiling of the ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label the sausage gravy and hard-boiled eggs with the date they are repackaged, in the walk-in cooler.
- Wall not smooth and easily cleanable. Replace the damaged ceiling tiles, in the kitchen, after repairing the roof leak.
|
8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. Provide a metal-stem thermometer (0 -220 F). Use it to verify food temperatures.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees need to wash hands every time they change their gloves.
- Critical - Observed food being cooled by nonapproved method.Covering hot sausage gravy will trap the heat, and prolong the cooling process. Leave the sausage uncovered, under refrigeration, until it reaches 41 F (6 hours).
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open packages of HB Eggs, and open carton of milk, need to be labeled with the date they are openned.
- Critical - Observed soil buildup inside ice bin. Clean the white-plastic-ceiling baffle of the ice machine.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Label HB Eggs with a 4-hour-time label, and discard any unserved eggs at the end of 4 Hours. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods need to be labeled with the date they are originally repackaged.
|
4/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/23/2012 | Routine - Food | Call Back - Complied |
- 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. Employee must pass Food Safety Training. Call 866 372 7233 to order a workbook. Keep proof of completed training on the premises. This violation must be corrected by : 1/21/2012.
- Critical - Observed food being cooled by nonapproved method. Do not cover hot-sausage gravy, in the walk-in cooler, until it has cooled to 41 F.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open container of milk must be marked with a 7-day-date label.
- Critical - Observed soil buildup inside ice bin. Clean the brown mold from the white-plastic ceiling baffle of the ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated sausage gravy must be marked with a 7-day-date label.
|
11/21/2011 | Routine - Food | Warning Issued |
- Critical - Observed urinal functioning improperly. Repair the inoperable urinal in the men's restroom.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Labe open milk container with a 7-day-date label. Corrected On Site.
|
8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-contact equipment in poor repair. Replace the missing cover over the ice-machine motor.
- Critical - Observed soil buildup inside ice bin. Clean the dirt from the ceiling baffle of the ice machine.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open milk containers must be marked with 7-day-date labels.
|
5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Violation: 37-13-1 Observed hole in ceiling in kitchen .
|
9/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.(Milk)
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 9/8/10.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Vacuum breaker mising at hose bibb.
- Observed hole in ceiling in kitchen .
|
9/7/2010 | Routine - Food | Warning Issued |
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Floors properly constructed, clean, drained, coved
- Floors properly constructed, clean, drained, coved
- Walls, ceilings, and attached equipment, constructed, clean
- Lighting provided as required. Fixtures shielded
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
|
6/29/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Quality Inn & Suites, 4645 Socrum Loop Rd, Lakeland, FL »