- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°f. In top of cook line reachin, tomatoes z47, lettuce 54. In bottom of cook line reachin, crab salad 46, hush puppy mix 74.
- 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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09/18/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. By ice machine, in dish area
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean glasses stored on paper **Corrected On-Site**
- Basic - Food stored on floor. Bag of bread crumbs in dry storage, bucket of potatoes on cookline, 2 buckets in walkin cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Dish area. None **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs on cookline at 47. Reiced and at 42 by end of inspection hush puppy mix at 45 in cookline reach in. French toast batter at 51 on cookline. Discarded.
- High Priority - Raw animal food stored over ready-to-eat food. In reachin, raw hamburger over onion, deli meat; raw chicken over fish. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw chicken over fish **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Slaw dated 7/2
- High Priority - Toxic substance/chemical stored by or with food. Bottles of sanitizer on prep table, wood polish on shelf over prep table.
- 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. Ham in walkin cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. In dish area handsink blocked by milk crates and oil jugs **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By ice machine
- 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 - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Corned beef **Corrected On-Site**
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07/09/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On soda boxes. On cookline reachin **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and fish in hallway reachin. Raw eggs in cookline reachin **Corrected On-Site**
- Intermediate - Interior of hallway reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Corned beef **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. None **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken salad 45 in downstairs reachin. Refrigerator turned down
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potatoes 94 on cookline a. Placed on grill to reheat
- High Priority - Raw animal food stored over ready-to-eat food. Chicken over onions in reachin. Eggs over lettuce Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in sink **Corrected On-Site**
- Intermediate - No cold running water at three-compartment sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Downstairs **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Rear cookline **Corrected On-Site** **Repeat Violation**
- 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.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/4/2012 | Routine - Food | Call Back - Complied |
- Lights missing the proper shield, sleeve coatings or covers endcaps.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect cook touching muffins,server touching bread. Repeat Violation. Corrected On Site.
- Critical - Observed expired Food Manager Certification Ken expired 3/30/07.
- Critical - Observed food stored on floor soda syrup and water jugs. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands holding supplies. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening sliced ham and bologna.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation ruebans dated 7/8/12. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb by mopsink. Repeat Violation.
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7/16/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers 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.Working on get all certtified.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface Bottom of upright freezer across from fryers.
- Critical - Vacuum breaker mising at hose bibb at mopsink.
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2/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory by dish machine.
- Lights missing the proper shield, sleeve coatings or covers in main cookline.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect touching toast. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface undEr cutting board.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area by coffee area.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor oil jugs.
- Observed single-service articles stored without protection from contamination to go boxe not inverted.
- Critical - Vacuum breaker mising at hose bibb at mopsink.
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8/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sinkat men's handsink.Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb at mop sink. Corrected On Site.
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4/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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