- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knife stored on a cloth towel
- Basic - Unprotected ice machine in a customer/nonsecure area. Ice machine room is not locked. Customers park near the ice machine room.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cook Line: tomatoes 70°, lettuce 67° corrective Action Taken: Tomatoes and lettuce cut at 11:00 am. The restaurant closes at 3:00 pm. These food items will be discarded by the owner at 3:00 pm.
- High Priority - Toxic substance/chemical stored by or with food. Spray bottle of grease lightening cleaner stored touching a can of mushrooms in the outside storage building.
- Intermediate - Accumulation of lime-like substance inside the ice bin. Ice Machine ice bin
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer reading 27 degrees F. Calibrated to 32° F during this inspection. **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food-contact surface not smooth and easily cleanable. Interior of the ice machine lid has insulation exposed.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above microwave /pizza oven
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ground beef. Corrective action taken: placed into cooler
- Basic - Reuse of single-use bread bags. Deli meats stored in bread bags
- Basic - Single-service articles not stored inverted or protected from contamination. Cups in cup holder **Corrected On-Site**
- 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. Provolone cheese
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Reuse of single-use bread bags. Storing lettuce and ground beef in used bread bags.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Outside faucet near ice machine. 3 back flow prevention devices needed
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook line: tomatoes 50°F, lettuce 50° F
- High Priority - Raw animal food stored over ready-to-eat food. Raw Philly steaks over fries in outside reach in freezer **Corrected On-Site**
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In true cooler
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken and beef: 51°. Corrective action: moved to working reach in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Beef over fries, reach in freezer.
- Intermediate - Cold holding equipment incapable of 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. Corrective action, moved to working cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Dishes in sink.
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.WHITE FRIDGE IN OUTSIDE BUILDING
- Observed dumpster/cans improperly located.GREASE CONTAINER NOT ON SLAB
- Critical - Observed employee improperly washing hands.LESS THAN 20 SECONDS Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.500+ WET WIPING CLOTH Corrected On Site.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/1/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.SOUR CREAM
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.200PPM Corrected On Site.
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3/1/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Cutting boards not smooth and easily cleanable.
- Employee purse stored w/ single service items.
- Critical - Establishment operating without a license.
- Critical - Household raid used.
- Ineffective hair restraints.
- No plan review submitted for shed out back.
- Critical - No probe thermometer. 0F - 220F.
- Critical - No proof of employee training.
- Critical - Raw pork touching raw chicken in RIC.
- Critical - Thermometer missing in shed reach-in fridge.
- Wet wiping cloth not stored in sanitizing solution.
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12/12/2011 | Food-Licensing Inspection | Warning Issued |
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