- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves. Walk in shelves
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor soiled/has accumulation of debris.walk in freezer
- Basic - Food stored on floor. Flour. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line unit.
- Basic - Soil residue build-up on nonfood-contact surface.shelves in walk in
- High Priority - Live flies in kitchen. Glue strip filled with flies
- High Priority - Raw animal food stored over ready-to-eat food.raw hamburger stored with cooked beef
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.cigarettes
- Intermediate - Accumulation of black/pink mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.debris in sink
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.cook line
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.scale
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.exterior of bulk containers
- Basic - Build-up of grease on nonfood-contact surface.inside fryer cabinet.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 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.brown sugar
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.ribs in sink
- Basic - Soil residue build-up on nonfood-contact surface.can opener base
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.must be time marked or held at proper temperature. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.bottle of bleach in sink
- Intermediate - Walk-in cooler shelves soiled with food debris.
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11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.can opener base
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.flour
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Handwash sink not accessible for employee use at all times.box fan
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.bar
- Intermediate - No soap provided at handwash sink.kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Single serve items in seasonings buckets
- Basic - Case/container/bag of food stored on floor in kitchen. All seasonings containers
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Ice tea spoons at wait station
- Basic - Clean utensils or equipment stored in dirty pan.
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler of cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Food debris accumulated on kitchen floor. Throughout, especially under equipments and corners
- Basic - Food stored on floor. Bag a onion
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Ice scoop for ice machine is stored on top of machine **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in all reach in coolers
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Clogged drain under 3 compartment sink at kitchen and bar.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Ribs, pork butts **Repeat Violation**
- Basic - Reuse of single-service articles. Mayo jugs
- Basic - Shelf under preparation table soiled with food debris. All
- Basic - Soil residue build-up on nonfood-contact surface. On soda gun holder.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Food stored in ice used for drinks. Bottle of wine
- High Priority - Live flies in kitchen.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Chemical spray bottle handing on the same shelf, (dish area)
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler of cook line
- Intermediate - Employee used handwash sink as a dump sink. At wait station, hand sink used as dump sink-evidence by tea strain on surface of sink
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. All sinks
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Soda gun soiled with mold like substance.
- Intermediate - Soil residue in food storage containers. All seasonings buckets
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Equipment and utensils not properly air-dried.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.ice scoop on top of machine.
- Critical - No handwashing sign provided at a handsink used by food employees.cookliine
- Critical - No handwashing sign provided at a handsink used by food employees.various
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed cloth used as a hand wiping device.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. hand wash required at glove change.
- Observed employee with no beard guard/restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. bar
- Critical - Observed handwash sink used for purposes other than handwashing.spray bottle in sink.
- Critical - Observed live flies in kitchen.
- Observed old food stuck to clean dishware/utensils.storage rack.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.employee wiping hands on pants and not changing gloves.
- Wet wiping cloth not stored in sanitizing solution between uses.
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7/12/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed toxic item stored by utensils.
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4/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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