- Basic - Case/container/bag of food stored on floor in kitchen. Container with bread rolls stored on floor . **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Tongs in coleslaw in reach in cooler unit. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.Take out trays on shelf above steam table . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 44°f, in reach in cooler unit .CORRECTIVE ACTION TAKEN . ICE ADDED TO UNIT.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken - temp 111°f held in cambrou . CORRECTIVE ACTION TAKEN. PRODUCT PLACED IN OVEN UNIT FOR REHEATING .
- 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. Milk held in reach in cooler . Operator indicated the product was opened yesterday.
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10/11/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 45°f - 58°f near stove area. Butter 47°f, sour cream 45°f, chicken 46°f - prepared on Saturday in reach in cooler .
- Intermediate - Reach-in cooler 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. Ambient air temp -52°f
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08/29/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Frozen potentially hazardous (time/temperature control for safety) food being stored thawed in reach in freezer . Okra . DISCARDED.
- High Priority - All potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit. Potato salad - 115°f, beans 120°f in steam table. CORRECTIVE ACTION TAKEN PLACED IN OVEN . Pulled pork 100°f , brisket 104°f on counter top . Brisket - 116°f in cooler .Smoker area : sausage 122°f, ribs 132°f, chicken 102°f - 109°f .CORRECTIVE ACTION TAKEN PLACED ON SMOKER UNIT .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coleslaw 45°f - 58°f near stove area. Butter 47°f, sour cream 45°f, chicken 46°f - prepared on Saturday in reach in cooler .
- Intermediate - Inadequate number/capacity of hot holding units to maintain potentially hazardous (time/temperature control for safety) food at proper temperatures.
- 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 - Reach-in cooler 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. Ambient air temp -52°f
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Chicken
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08/21/2014 | Routine - Food | Warning Issued |
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