- Basic - No handwashing sign provided at a hand sink used by food employees. Both cook line sinks.
- Basic - Plumbing system in disrepair. Water leaking from walk-in cooler fan unit.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 46° fish 46° deli meats 46° in reach-in cooler deli case. Moved to walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup at 110° in steam unit, less than four hours, reheated to hold, 165/135°
- Intermediate - Buffet line refrigeration unit 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. Display case reach-in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink. By cook line.
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6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Leaking pipe at plumbing fixture. At walk-in cooler fan.
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11/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Leaking pipe at plumbing fixture. At walk-in cooler fan.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready-to-eat ham, cut leafy green in reach-in cooler.
- 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.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use. 0-220° required, 120-220° available.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Time/temperature control for safety salads.
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9/9/2013 | Routine - Food | Warning Issued |
- Basic - Food stored in a location that is exposed to splash/dust. Foods under walk-in cooler fan that is dripping. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair. Water dripping from walk-in cooler fan. Standing water in reach-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato 106? out of temp control from breakfast 2 hours.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. display cases.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product. 0-220f required.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. deli mts 45-46f, cooked chicken 45f in display coolers.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - NO CHEMICAL TEST KIT PROVIDED WHEN USING CHEMICAL SANITZER AT THREE-COMPARTMENT SINK/WAREWASHING MACHINE.
- Critical - NO THERMOMETER PROVIDED TO MEASURE TEMPERATURE OF FOOD PRODUCT 0-22F REQUIRED.
- OBSERVED EMPLOYEE WITH NO HAIR RESTRAINT.
- Critical - OBSERVED HOLDING EQUIPMENT INCAPABLE OF MAINTAINING POTENTIALLY HAZARDOUS FOOD AT PROPER TEMPERATURES, DISPLAY, CASES.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. DELI MTS 45-46F, COOKED CHICKEN 45F IN DISPLAY COOKERS.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/16/2012 | Routine - Food | Call Back - Complied |
- Critical - License expired within 30 days after expiration date.
- 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.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.tuna, pasta, chicken, deli meat 43-45f in display case.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked... rte sandwiches, salads
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12/9/2011 | Routine - Food | Warning Issued |
- Critical - 2011 Hotel and Restaurant license not properly displayed.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... egg salad 44, phf salads 45f in display case.
- Critical - Observed unlabeled spray bottle. Corrected On Site... bleach.
- Critical - Working containers of food removed from original container not identified by common name... pancake mix. Corrected On Site.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name... sugar. Corrected On Site.
- Observed employee with no hair restraint.
- No copy of latest inspection report.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... phf salads in deli case 44/45f.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... lox, nova, herring 45/46f in display case.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only... pretzel warmer. Corrected On Site.
- No copy of latest inspection report.
- 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.
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6/21/2010 | Routine - Food | Warning Issued |
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
- Critical. (A) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to plus or minus 1.5 degrees Celsius in the intended range of use. (B) Ambient air and water TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to plus or minus 3 degrees Fahrenheit in the intended range of use.
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- A receptacle shall be provided in each area of the FOOD ESTABLISHMENT or PREMISES where REFUSE is generated or commonly discarded, or where recyclables or returnables are placed.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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4/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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