- Basic - Bowl or other container with no handle used to dispense food: cup in sugar. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line food-contact shelves: walk-in cooler shelves.
- Basic - Ceiling tile missing: dishpit.
- Basic - Ceiling tiles and AC vent soiled with accumulated dust: cookline.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner: plates on lower shelf on prep table (**Corrected On-Site**), plates and bowls on top shelf above prep table.
- Basic - Cutting boards have cut marks and are no longer cleanable.
- Basic - Duct tape used to repair nonfood-contact surface: roaster pan handle and bulk container of rice.
- 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: wait station. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting: pans in dishpit.
- Basic - Equipment not designed or constructed in a durable manner: reach-in freezer door.
- Basic - Food stored on floor: sweet n sour mix on bar floor. **Corrected On-Site**
- Basic - Insect control device installed over food preparation area.
- Basic - No handwashing sign provided at a hand sink used by food employees: bar.
- Basic - Reuse of single-use articles: mayo containers. **Corrected On-Site**
- Basic - Soiled reach-in/walk-in cooler/freezer gaskets.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area: kitchen and dry storage.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: shell eggs 53° (operator disposed). **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: raw mahi over grilled chicken. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices: warped plate (**Corrected On-Site**), plates chipped.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food: shredded cheese 53°, lime sauce 53°, pico 50°, salsa 50°. Emailed operator TPHC form.
- 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° or colder: makeline.
- Intermediate - Soda guns soiled: bar.
- Intermediate - Soil residue on bulk food storage containers and lids: all.
- Intermediate - Vegetable/fruit choppers/dicers soiled with old food debris. **Corrected On-Site**
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08/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food: bowl in bulk rice container, to-go bowl in mango sauce. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers: over prep line, particularly the one closest to employee lockers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walls soiled: particularly by soup/sauce area.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged: parcooked chicken wings over fries and bread. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing: ice in handwash sink by bag-in-box station, wiping cloth bucket in bar handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed copy of Time as a Public Health Control form.
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3/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ice cream scoop behind bar. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit- salad/soup and dessert reach-ins.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair- dessert cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Person in charge found cooler temperature turned up. Temperature turned down during inspection. Food in cooler not held more than four days. **Repeat Violation**
- High Priority - Raw animal food stored over cooked food: raw shell eggs over cooked black beans.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in walk-in cooler.
- Intermediate - Soiled ice bin: soda fountain
- Intermediate - Soiled ice deflector in ice machine.
- Intermediate - Spray bottle containing toxic substance not labeled- bleach water in service station.
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10/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (flautas, cooked beef, cooked chicken, shredded cheese). **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Corrected On-Site**
- 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. Unit was replaced on-the-spot. **Corrected On-Site**
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2/6/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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