- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Gaskets with slimy/mold-like build-up. At reach in cooler drawer if cook line
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used his bare hand to cut tomatoe and lettuce which will not further cook for food safety, advised
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Admin Complaint** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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.
- Intermediate - Soil residue in food storage containers. Ice tea urn
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10/21/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Food stored on floor.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris. At cook line
- Basic - Wall soiled with accumulated grease. Behind cooking equipments
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Butter packets temp at 80°, Operator discarded products. Advised **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 30 ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Live flies in kitchen.
- High Priority - Toxic substance/chemical stored by or with single-service items. Napkins
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Warning**
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07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Ice scoop handle in contact with ice. At drink station **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood above 3 compartment sink **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Clam chowder cool from yesterday has a temperature of 47° **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. **Repeat Violation** **Warning**
- High Priority - Nonexempt shrimp offered raw or undercooked has not undergone proper parasite destruction. Shrimp must be fully cooked or discarded. Operator serving raw shrimp in ceviche. advised **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Clam chowder soup cool from yesterday has a temperature of 47°., Stop sales issued **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat foods in walk in cooler **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Inadequate number/capacity of cold holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- 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. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Serving raw shrimp in ceviche **Warning**
- Intermediate - potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dry batter mixture for raw fish that operator re-use for next day does not have a date marking of 7 days usage. **Warning**
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5/7/2014 | Routine - Food | Warning Issued |
- Basic - Drain cover(s) missing. Under dishmachine
- Basic - Floor-mounted equipment that is not easily movable is not sealed to the floor and has legs that provide less than a 6-inch clearance between the floor and equipment. At hand sink of cook line
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood above 3 compartment sink
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. At front counter
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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4/4/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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