- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan covers, cooks walk in cooler. Paint flaking and peeking above volcan oven on cookline.
- Basic - Ice buildup in walk-in freezer. Floor. Entrance to walk in freezer in disrepair.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
|
6/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan covers, cooks walk in cooler. Paint flaking and peeking above volcan oven on cookline.
- Basic - Bulk milk dispenser not cut at at angle.
- Basic - Clean equipment stored on floor. Chill sticks on bread rack on floor, walk in freezer. **Corrected On-Site**
- Basic - Food stored under dripping water line. Containers of ice cream mix in bakers walk in cooler under dripping condensation
- Basic - Ice buildup in walk-in freezer. Floor. Entrance to walk in freezer in disrepair.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In salad walk in cooler at far end, blue cheese 54F for a couple of days per operator. See stop sale. In cooks walk in cooler, beef, ham, turkey, pasta salad, cooked chicken, meat sauce 44F. Ribs 43-45F, pasta 43F. At dessert buffet, banana pudding 45F, chocolate pudding 48F, rice pudding 52F. At cold buffet, salads 44-49F. Single service creamers iced, 48F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Spaghetti 47-49F in cooks walk in cooler. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Meatballs and sauce 107F on buffet. Advised to reheat to 165F to hot hold at 135F or above. Turkey at carving station 110F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken livers over beef. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touching shoe. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Employee rinsed utensil in handwash sink. Walking towards dessert area. Employee used handsink to fill sanitizer bucket.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked carrots at 104F on cookline. Advised to drain liquid and refrigerate.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Near back ice machine.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cooks cooler,salad cooler.
|
6/18/2014 | Routine - Food | Warning Issued |
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In flour breading, handle in flour, **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under handsink dish Area **Corrected On-Site**
- Basic - Wall in disrepair. Next to trash can in woman's employee restroom. Baseboards in several areas.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in server area. In kitchen, breading labeled as sugar. **Corrected On-Site**
- Basic - walk-in freezer floor soiled under shelving. Food, debris, and ice. Heavy ice buildup at entrance to walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At buffet, pudding, pudding cake and more pudding 49-53. Operator returned to freezer. Advised to ice. At melon buffet cut melon 59-62 eggs 63. Advised to ice
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. cream soup 50 split pea 46
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Holding cabinet: chicken 130 stuffing 125 chicken 135. Advised to reheat to 165F to hot hold at 135F or above and increase holding temperature. Chicken at buffet 110. Operator removed to reheat and added water to steam table
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- High Priority - Vacuum breaker missing at hose bibb. Near cooks cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Buffet line refrigeration unit not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.server area **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Stuffing. **Corrected On-Site**
|
1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. Top
- Basic - Baseboards in disrepair. Peeling back, molding missing, several areas. Dessert cooler, next to handsink. Employee restroom area
- Basic - Bowl or other container with no handle used to dispense food. In chicken seasoning
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust, fans in dish area
- Basic - Bulk milk dispenser with dispensing tube not cut at an angle.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Purses
- Basic - Food stored in dry storage area not covered. Salt bag, pepper bag, shortening
- Basic - Ice buildup on floor, entrance to walk in freezer.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Freezer, food and debris under shelving
- Basic - Water leaking onto floor, dish area at dish machine
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Turkey 45 in center cooling from 9/03/13 per operator.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose Bibb. Dish area under handsink. Hose Bibb next to potato cutter.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Wall mounted potato cutter.
|
9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Open bag of onions, rack of bread **Corrected On-Site**
- Basic - Evidence of Employee eating in a food preparation or other restricted area. Bowl of food with spoon on dish machine, open drink. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cake cooler
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Cases of swai left out to thaw overnight. Temp 34-39F. Operator returned to cooler.
- Basic - Single-service articles improperly stored. Sleeve of cups on employee shoes on rack **Corrected On-Site**
- Basic - Soil residue build-up on cake cooler gaskets, dust on ceiling in server area
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in freezer
- High Priority - Live flies in kitchen. Laundry area
- High Priority - Presence of insects, rodents, or other pests. Numerous Live, Small weevil like insects in large mostly empty container of sugar. Operator removed bins to wash **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef and chicken over fish
- Intermediate - No soap provided at handwash sink. Woman's employee restroom.
- 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 chicken, beef, ribs, soups.
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Potato slicer in front of cooks cooler, wall mounted
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Soups at buffet
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Top surface
- Critical - Observed an open beverage container in dish area Corrected On Site.
- Observed baseboard in disrepair, outside employee restroom
- Observed bulk milk dispenser with dispensing tube improperly cut. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cold held at dessert bar: cheesecake, 63F. PH pie 48-51F. Advised to use time. Pudding ambient cooling at 65F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish at 43-48F, in shallow pan, cookline. moved to refrigerator. Advised to use deeper pan and cover
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vanilla ice cream in hopper 40-45F.
- Critical - Observed soil buildup in bottom of ice bucket. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. chicken spice Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Whole turkey at buffet 108-146F. Advised to use time
|
9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. Soups buffet line.
- Lights missing the proper shield, sleeve coatings or covers. over bag in box soda
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Observed ice buildup, floor, entrance to walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg and milk mix at 59F in walk in cooler, out for 1 hour per operator and returned to refrigeration. Moved to freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PH batter at 64F in chicken station. Advised to ice
- Critical - Observed uncovered food in holding unit/dry storage area. Open flour, raisin container in storsge area. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup at 119F holding . Advised to reheat to 165F to hold at 135F or above
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice pudding holding at 119F, egg custard at 118F. operator voluntarily discarded
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
|
5/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Corrected On Site.
- Violation: 23-05-1 Observed ice buildup, large walk in freezer
- Violation: 23-05-1 Observed residue build-up on bulk storage containers, cookline
|
2/20/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Completed certificate for one employee
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. turkey in walk in cooler at 50F cooling from 12/18/11 per operator.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored in undrained ice. shrimp, Corrected On Site.
- Critical - Observed food stored on floor. case of imitation crab Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store dirty towels, chemical spray bottles. Corrected On Site.
- Observed ice buildup, large walk in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crab aand potato salad at 41-50F on salad bar. Advised to use TAPHC
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. soups at 50-60F on cookline. advised to rapidly reheat to 165F to hold at 135F or above
- Observed residue build-up on bulk storage containers, cookline
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottles Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. roast beef.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Vacuum breaker missing at hose bibb. near cooks cooler Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. salt, flour
|
12/19/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. On buffet, cheese at 49F, shredded cheese at 52F, eggs at 49F for 20 minutes per operator. iced.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ice cream mix at 43-50F in ice cream freezer.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Taylor ice cream freezer holding ice cream at 43-50F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 22-20-1 Observed buildup of black slime in the interior of ice machines.
- Critical - Violation: 53B-08-1 Employee training certificates photocopies
|
7/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Taylor ice cream freezer holding ice cream at 43-50F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Victory cooler holding eggs at 47F, pasta salad at 46F. unit unable to maintain 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. meat cooler unable to maintain 41F or below. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Roast beef at 51F after cooling overnigt per operator, in cooler since 7/20/11.
- Critical - Employee training certificates photocopies
- Critical - Hand wash sink lacking proper hand drying provisions and soap next to desert buffet. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions and soap. near washer. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. server station. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
- Critical - Observed buildup of black slime in the interior of ice machines.
- Observed clogged drain with standing water, near dining room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. On buffet, cheese at 49F, shredded cheese at 52F, eggs at 49F for 20 minutes per operator. iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta salad at 46F, eggs at 47F in Victory coolerr. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish at 49F, chicken at 49F in meat cooler. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ice cream mix at 43-50F in ice cream freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Meats, eggs, pasta salads
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pasta at 120F, chicken at 128F for 20 minutes per operator. Advised to reheat to 165F to hot hold at 135F or above
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker missing at hose bibb. dish area
|
7/21/2011 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor. Walk in freezer.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Food debris it. Preparation area.
- Observed ice accumulated on kitchen floor inside walk in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken was 45 degrees Fahrenheit in the frying department cooler. Corrective action, ice was added.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in cooks cooler.
- Critical - Observed uncovered food in walk in freezer.
- Observed wall in disrepair in the preparation area.
|
3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in freezer gasket torn/in disrepair.
- Violation: 37-03-1 Observed wall in disrepair in preparation area.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Dry storage.
|
11/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed a dented can.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta salad, potato salad and cut melons were 45 degees Fahrenheit in the salad cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Meatballs 125 degees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad cooler.
- Critical. Observed uncovered food in chicken cooler.
- Observed walk-in freezer gasket torn/in disrepair.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb at outside mop sink.
- Observed floor area(s) covered with standing water by ice machine.
- Observed wall in disrepair in preparation area.
- Lights missing the proper shield, sleeve coatings or covers. Dry storage.
- Critical. Observed toxic item stored by food. Cook line.
|
10/29/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibbs in kitchen.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. Mop sink.
|
8/3/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Vacuum breaker mising at hose bibb. Mop sink.
- Critical. Vacuum breaker mising at hose bibbs in kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing. Cook line.
- Observed food debris accumulated on kitchen floor. Dry storage.
- Observed floor area(s) covered with standing water. By ice machine near walk in freezer.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
6/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed uncovered food in storage area. Corrected On Site.
- Critical. Observed uncovered food in cook's cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed cook's preparation table soiled with food residue.
- Critical. Observed handwash sink used for purposes other than handwashing. Kitchen. Corrected On Site.
- Observed grease accumulated under cooking equipment. Fyers.
- Observed floor area(s) covered with standing water by back door.
|
2/16/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in cook's cooler.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine. Break room.
- Observed residue build-up on shelves inside baker's.
- Critical. Observed handwash sink used for purposes other than handwashing. Wiping cloths stored in it. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Cook line.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
|
12/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish and Beef were 49 degees Farhenheit in the chicken cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soups 77 degees Farhenheit in hot holding.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Chicken cooler.
- Critical. Observed uncovered bulk food product in preparation area Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical. Observed encrusted material on can opener.
- Critical. Vacuum breaker mising at hose bibb. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers in dry storage area.
|
8/20/2009 | Routine - Food | Warning Issued |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/24/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Duffs Original Buffet, 2400 S Ridgewood Ave Ste 1, Daytona Beach, FL »