- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Observed utensils not stored in drawer behind front line so that only the handles are touched.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at front service line.
- Critical - Current Hotel and Restaurant license not properly displayed. They could not find license.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No Certified Food Manager for establishment and establishment has been open for 30 days. Manager that was certified, quit today.
- 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, back preparation area. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, front counter. 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 Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed 2nd sink with same faucet that goes to both sinks and one side designated as handsink behind front service counter. The 2nd sink needs to be covered for non use.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed cook handling bread with bare hands. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed hashbrown potatoes in basin of handsink. Employees using as preparation sink. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Observed sanitizer bucket being stored in handsink. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Hashbrowns. Corrected On Site.
- Observed knife block in use to store knives. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheese in reach in cooler at 54 degrees fahrenhiet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese at 54 degrees fahrenhiet in reach in cooler top of line next to toaster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed ground beef patties at 46 degrees fahrenhiet in lower section of reach in cooler behind front line. Stop sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed mushrooms at 52 degrees fahrenhiet on front service line. Stop sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed waffle batter at 61 degrees fahrenhiet. Stop sale issued.
- Observed preparation sink right next to hand sink with no splash guard for protection of foods during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. Egg yolks dates 4/23/11.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed at 200ppm. Corrected On Site.
- Observed styrofoam cup used to scoop sugar from bulk sugar pitcher behind front counter. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Bacon, sausage in reach in coolers. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed grits at 122 degrees fahrenhiet. Warmer turned up, temperature retaken 30 minutes later, observed at 119. Stop Sale issued.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Observed gumbo in reach in cooler with mold covering product when opened lid and no date on contanier. Stop sale issued.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Observed shell eggs at 54 degrees fahrenhiet in reach in cooler. Not out of temperature for more than 4 hours, moved to other back coolers. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Violation: 14-52-1 Observed preparation sink right next to hand sink with no splash guard for protection of foods during preparation.
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water. Handsink in women's restroom.
- Critical - Violation: 53B-08-1 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 Repeat Violation.
- Critical - Water pressure lacking at fixtures that require the use of water. Handsink in women's restroom.
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5/13/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No Certified Food Manager for establishment.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- 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.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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4/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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