- Basic - Cutting board has cut marks and is no longer cleanable, prep cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, in sandwich prep cooler temperature ranged from 53°F-54°. Operator removed to another cooler that maintains 41°F or below. Adjusted temperature in cooler **Corrected On-Site**
- Intermediate - Reach-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.
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door slide area of glass door cooler
- Intermediate - Handwash sink used for purposes other than hand-washing wiping cloth in on sink **Corrected On-Site**
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface, frame area of ice machine where door closes brown residue. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, prep cooler, 44°F egg salad, 44°F lettuce, operator adjusted temperature lower on thermostat and added ice bags to bring cooler back to 41°F rapidly **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, milk **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, potatoes **Corrected On-Site**
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over condiments. **Corrected On-Site**
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5/23/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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