- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.make table. taken out of service.
- Critical - License expired within 30 days after expiration date.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. using serve safe.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken @49 d.f., cheese at 51 d.f. f Corrected On Site.disscardedd by mgr
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.grilled onions,mushrooms , pepoers and onions @85 d.f. Corrected On Site.reheated to 165 d.f.
- 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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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed build-up of grease on nonfood-contact surface.fryer cabinet
- Observed employee with no hair restraint.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Observed food debris accumulated on kitchen floor. walk in cooler and freezer
- Critical - Observed food stored on floor.ice in walk in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing.no dumping or utensils in hand wash sink .
- Critical - Observed interior of microwave soiled.
- Critical - Observed lock on exit door that requires a key, tool or special knowledge to open. For reporting purposes only.hasp locks on walk in cooler and freezer. SEVERE LIFE SAFETY ISSUE!!!
- Critical - Observed toxic item stored in food preparation area.degreaser
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.stuffed peppers Corrected On Site.
- Wet mop not hung to dry.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler has ab ambient temperature of 54 degree Advised
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServSafe
- Critical - No conspicuously located thermometer in holding unit. Missing in reach in freezer at cookline
- 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. Missing certifications
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cook Corrected On Site. Gloves
- Critical - Observed food stored on floor. Cases of oil
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Observed knife block in use to store knives.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Slice cheese at 50 degree, burger temp at 51 degree, raw wings temp at 53 degree, products were in cookline reach in cooler Operator discard products
- Critical - Observed toxic item stored in food preparation area. Chemical bottke Corrected On Site.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food being cooled by nonapproved method. Meatballs cover during cooling process
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over ready to eat foods in reach in cooler, walk in cooler Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. On top of reach in cooler at cookline
- Observed nonfood-grade containers used for food storage. Home depot paint buckets used for ice
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Rusty
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. On faucet of hand sinks at bathrooms
- Floors not maintained smooth and durable. Walk in cooler floor
- Observed floor area(s) covered with standing water. Inside walk in cooler
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning. Kitchen
- Critical. Observed unlabeled spray bottle.
- Critical. Hotel and Restaurant license not properly displayed. Current one
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken breast 45 degrees F.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed toxic item stored in food preparation area. Spray bottle stored with olives Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. New Manager has 30 days to obtain.
- 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 All new employees working in restaurant
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6/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed water draining onto floor surface. Observed underneath three compartment sink.
- Wet mop not hung to dry.
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
- 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
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5/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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