- No Violations Were Observed
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10/10/2014 | Routine - Food | Call Back - Complied |
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Wash hands every time you change gloves. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Clean the baked-on grease from the cook top.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Provide hot and cold water, under pressure, at the hand-washing sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged. They must be served within seven days.
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the accumulated grease from the non-food-contact surfaces of the griddle.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employees must wash hands every time they change gloves. **Corrected On-Site**
- 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. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of "Big Five" handout.
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12/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Change the sanitizing solution every time it has food debris floating in it. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution of two capfuls bleach per gallon of water. **Corrected On-Site**
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8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the accumulated grease build-up from the exterior surfaces of the grill.
- Basic - Food debris accumulated on kitchen floor. Clean the food debris from the floor.
- Basic - Wall soiled with accumulated grease. Clean the baked-on grease from the wall above the grill.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of one capful bleach per bucket of clean water, for the storage of wiping cloths between uses. Do not put any soap in the sanitizing bucket. **Corrected On-Site**
- 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. Wash hands, and change disposable gloves, every time that you change activities.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 52?F, Pork 50?F, and Tripe 56?F were discarded. See stop sale.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Pork dated 12/30/2012. Discard repackaged, refrigerated foods when 7 days have elapsed. See stop sale.
- Intermediate - Cold holding equipment incapable of 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. Repair the refrigerator to maintain foods at 41?F or colder. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Provide hot water to the hand-washing sink. **Corrected On-Site**
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1/8/2013 | Routine - Food | Warning Issued |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Cover repackaged foods in the refrigerator. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date they are originally repackaged.
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8/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees must wash hands every time they change gloves. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Sweep the floor f the trailer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be labeled with the date they are rewrapped.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands,and change gloves, after handling money. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Clean the floor.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Wipe down the inside of the refrigerator.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Install a numerically-scaled thermometer inside the refrigerator.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation./ chicken over beef/refrigerator Corrected On Site.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures./refrigerator. This violation must be corrected by : 06/16/2011.
- Critical - Observed handwash sink used for purposes other than handwashing./gallon containers of water storec in handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./product in refrigerator. This violation must be corrected by : 06/16/2011.
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6/15/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed cloth used as a food-contact surface./tortillas
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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3/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 09/01/2010.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. This violation must be corrected by : 09/01/2010.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit./Refrigerator
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination./ vegetables on counter ledge where food is ordered.
- Critical. Observed food stored on floor.
- Critical. Observed cloth used as a food-contact surface./tortilla in ice cooler
- Observed employee with no hair restraint. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed handwash sink used for purposes other than handwashing./ cleaning utensils Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Critical. Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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8/31/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Mr Jyro #2, 5457 Us Hwy 985, Highland City, FL »