Baba Ganouj, 500 Sea Breeze Blvd, Daytona Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
|
10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler. **Repeat Violation**
- Basic - Nonfood-grade bags used in direct contact with food. Front line cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler.
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Prep area / ware wash area. **Repeat Violation**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
|
08/06/2014 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food stored in holding unit not covered. Reach in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front line cooler.
- Basic - Raw eggs stored above unwashed produce in the reach in cooler.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Prep / ware wash area.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front line.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Front line.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
|
4/11/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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