- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler # 3.
- Basic - Raw fish stored above unwashed produce.
- Basic - Soiled wet wiping cloth placed in use with fresh solution.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Half and Half 70°F, dining room tables.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chili.
|
10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
08/13/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooler # 2, Cooler #3, Front line cooler.
- Basic - No copy of latest inspection report available.
- Basic - Raw eggs stored above unwashed produce. Cooler # 2.
- Basic - Reach-in cooler gasket torn/in disrepair. Front line cooler.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 50°F, front line cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 48°F, front line cooler.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
|
6/13/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair. Prep cooler.
|
4/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Gaskets/seals on holding unit in poor repair. Prep cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Raw fish stored above unwashed produce.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- 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.
|
2/26/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Black Bean Cafe, 3218 S. Atlantic Ave # 3, Daytona Beach, FL »