- Basic - Current Hotel and Restaurant license not displayed.- states never received in mail, gave info to call and follow up on it
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- shell eggs ambient 60°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.- refrained beans 79°, 2 hours, turned unit higher to reheat, educated to reheat to 165° within 2 hours
- High Priority - Raw animal food stored over ready-to-eat food.- shell eggs over RTE **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.- shell eggs in unit with ambient 60°f
- 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. - hot dogs **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Refrigerator 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. - tall white refrigerator reading 60°f, only TCS food in unit was shell eggs, all other nonTCS. Has other refrigeration to hold shell eggs.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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09/08/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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