- Critical - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment until properly sanitized. 0ppm in santizer bucket Corrected On Site.
- Critical - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit. Sausage in kitchen 85-88F in kitchen , voluntarily discarded. Corrected On Site.
- Critical - Encrusted material on can opener blade.
- Critical - Handwash sink used for purposes other than handwashing. Handsink by 3compartment sink used to hold wisks. Corrected On Site.
- In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water by 3compartment sink. Corrected On Site.
- Critical - No chlorine chemical test kit provided for measuring the concentration of the chlorine sanitizer at three-compartment sink/dishmachine.
- Critical - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over ready to eat beans in reachincooler . Corrected On Site.
- Critical - 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.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at 75F in kitchen . Corrected On Site. Time as public health control implemented .
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3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table across from standing reachincoolers. Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink in wait station used as dumpsink . Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. Raw fish over cooked chicken in standing reachincooler by microwave . Corrected On Site.
- Critical - Observed unlabeled spray bottle in employee restroom.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Potatoes on hot hold on cookline 100F. Corrected On Site. Heat increased on stove. Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs internal temperature 56F in kitchen . Corrected On Site. Eggs moved to reachincooler .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 49F on ice. Corrected On Site. More ice added. On callback 10/13/11 observed tuna and chicken salad at 52F in reachincooler across from fryers.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reachincooler across from fryers unable to maintain 41F or below. Ambient temperature is 51F. Corrective action taken, all potentially hazardous foods [came from walkincooler about an hour ago] moved back to walkincooler. This cooler may not be used to hold any potentially hazardous foods until it is repaired . On callback 10/13/11 observed reachincooler across from cookline with tuna and chicken salad inside at 52F. Cooler ambient temperature 52F.
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10/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm in sanitizer bucket . Corrected On Site. chlorine now at 100ppm.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reachincooler across from fryers unable to maintain 41F or below. Ambient temperature is 51F. Corrective action taken, all potentially hazardous foods [came from walkincooler about an hour ago] moved back to walkincooler. This cooler may not be used to hold any potentially hazardous foods until it is repaired .
- Critical - Hand wash sink lacking proper hand drying provisions in employee restrooms . Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatories. 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands . Corrected On Site. Employees educated on proper handwashing procedure.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor. Boxes of food on floor in walkinfreezer . Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink used to hold spoon and had straw paper inside. Corrected On Site.
- Observed ice scoop with handle in contact with ice in wait station. Corrected On Site.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 49F on ice. Corrected On Site. More ice added.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw pork in walkincooler . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Homefries held at 94F on cookline. Corrected On Site. Pan moved to hot side of grill.
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8/11/2011 | Routine - Food | Warning Issued |
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