- Basic - Soiled dry wiping cloth in use.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. OBSERVED SAUSAGE COOLING COVERED. ADVISED ON PROPER COOLING METHODS. **Corrected On-Site**
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with cold water. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed solution to exceed 200ppm. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Observed front kitchen sink with built up debris. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Observed front kitchen sink to slow drain due to built up debris. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw eggs and than proceed to take bread out of oven. Bread was discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw eggs over ready to eat products. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink filled with ladles and silverware in front kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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1/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean utensils not stored inverted or in a protected manner.-spoons Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53B-08-1 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. Provide documentation of employees training at next inspection.
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8/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- 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
- Critical - Working containers of food removed from original container not identified by common name.-sugar.
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6/26/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- 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
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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3/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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