- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food stored on floor. Box of soda **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reuse of single-service articles. Cardboard box of ketchup packets used for bags for egg rolls and chop sticks. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cabbage. Walk in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by hand truck and box of soda. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken
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09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots.
- Basic - Ripped/worn tin foil used on char grill.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Front counter
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Remade 50 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Foods on front line ranged from 118-125° less than one hour. Reheating.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken dishes up front . Reheating.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken dishes on line.
- Intermediate - Heavily Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in bottle under sink.
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/11/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on cabinet door handles.
- Basic - Cutting board has heavy cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Crab, fish in two drop in freezers.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Raw beef, cabbage
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Cooked chicken **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Remade 50 ppm. **Corrected On-Site**
- High Priority - Presence of insects, rodents, or other pests. Spider webs on unused equipment.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front counter
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on server scooping food
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Food stored in a prohibited area. Cut cabbage in thank you bag
- Basic - Soil residue build-up on nonfood-contact surface. Thw bottom of the wok s dripping grease
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/6/2013 | Routine - Food | Call Back - Complied |
- Basic - All water to kitchen handsink turned off. Corrected on site
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.The shelf where to go containers are is dirty
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.cook has a bracelet on
- Basic - Rear door soiled with accumulated grease.
- Basic - Soil residue build-up on nonfood-contact surface.The shelves in walk in are dirty
- Intermediate - Handwash sink not accessible for employee use at all times.There is a chair in front of the kitchen handsink
- 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 - Spray bottle containing toxic substance not labeled.degreaser **Corrected On-Site**
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6/24/2013 | Routine - Food | Warning Issued |
- Basic - Stored food not covered in walk-in cooler.fried chicken balls
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.food put on display at 10:30 **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.just cooked foods at 117Feggrolls, chicken 109f. Time/temp form given
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- 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 fried in walk in
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2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.tongs on oven handle
- Light not functioning.hood
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.1 new
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.watch
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fried chicken 74f corrective action taken
- Observed single-service articles improperly stored.to go containers in customer sneeze range
- Observed single-service articles stored without protection from contamination.utensils for self serve
- Critical - Observed unlabeled spray bottle.cleaner with red spray lid Repeat Violation.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Observed cooked chicken cold held at greater than 41 degrees Fahrenheit.found at 50F to 53F in walkin cooler Repeat Violation.11-16-11
- Critical - Observed heavy encrusted material on can opener.
- Observed heavy grease accumulated under cooking equipment.
- Critical - Observed unlabeled spray bottle.
- Observed vinegar jug cut to use as a scoop. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.All cooked phf'S in the walkin cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.11/16/2011
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4/10/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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11/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.the walk in cooler is not holding food at or below 41 degrees fahrenheit This violation must be corrected by : 11/16/2011.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked chicken in the walkin cooler is at 45 degrees fahrenheit and was in the\walkin over night This violation must be corrected by : 11/16/2011.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/15/2011 | Routine - Food | Warning Issued |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method.Observed fried sweet n sour chicken cooling in six inch deep covered plastic tubs in walk in cooler. Corrected On Site.Relocated to uncovered shallow containers in walk in cooler to complete cooling process.
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5/27/2011 | Routine - Food | Inspection Completed - No Further Action |
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