- Garbage enclosure area in disrepair. Grease barrel is missing its lid. Have the grease barrej replaced with a properly constructed and operational grease barrel.
- Grease barrelnot on proper pad. Grease barrel must be stored upon asphalt or a cement pad.
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the kitchen-handwashing sink. Corrected On Site.
- Observed improper storage of maintenance tools that interferes with cleaning. Empty dirty-mop water, into the mop sink, after each use. Corrected On Site.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Do not leave clam-batter mix in an open bag; transfer the contents to a clean, covered container.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Mark the fish-battering flour with a 4-hour-time label; and discard any unused portion at the end of the four hours.
- Wet mop not hung to dry. Rinse mop, and hang it to dry, after each usage. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated-food cobtainers must be marked with 7-day-date labels. The labels are intended to indicate by when to serce, or discard the food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated-foods must be marked with 7-day-date labels.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry goods in open bag; transfer contents to clean, covered containers.
- Observed single-service items stored on floor. Store cases of sryrofoam cups off the kitchen floor.
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10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature./seafood
- Critical. Observed potentially hazardous food thawed in standing water./ seafood/ freezer across from 3 compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing./cleaning material /handsink at beverage station.
- Observed personal care item stored with food./ backpacks, jackets Corrected On Site.
- Critical. Observed toxic item stored by food./ dawn detergent. Corrected On Site.
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3/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-14-1 Observed dented/rusted cans.Monarch fancy tomato ketchup/ dry storage.
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1/15/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.Monarch fancy tomato ketchup/ dry storage.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods./ eggs stored over lettuce / next to tomatoes in reachin.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed reuse of single-service articles./ plastic oysters containers used to re-store other food items in reachin.
- 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. Pro This violation must be corrected by : 01/13/2010.
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11/13/2009 | Routine - Food | Warning Issued |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- 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. Pro/ 866-372-7233 approved worker training programs/ this must be corrected by 10-26-2009
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8/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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