- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top on make table in kitchen. Employee coffee cup stored on bottom shelf of table but without lid and straw **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee phone sitting on packs of flour in dry storage area **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have dust and other build up on them **Repeat Violation**
- Basic - Food stored on floor. Boxes of soda on floor in back storage area
- Basic - Garbage can located outside has no lid or lid open/broken. Lid on trash dumpster is broken and open
- Basic - Hood filter missing from automatic fire suppression/exhaust system. On left side of cooks line **Repeat Violation**
- 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. Scoop laying in cole slaw container with handle touching product **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Gaskets have some black build up on them
- Basic - Walk-in cooler/walk-in freezer floor soiled. Walk in cooler floor has some build up along walks and water sitting on floor
- High Priority - Live, small flying insects in food preparation area. Flies in kitchen, back storage and dining room areas
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baby shrimp 55°, shrimp 48°, flounder 47°, grouper 46°, all in buckets on cooks line. Corrective action-manager placed all items in better ice bath. Chicken breasts 53° in reach in cooler. Corrective action-manager will make sure product container stays in cooler after each use
- High Priority - Vacuum breaker missing at hose bibb. Missing in both hose bibbs at mop sink **Repeat Violation**
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Horseradish sauce, clam chowder containers not labeled **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters. Excessive build up above fryers **Repeat Violation**
- Basic - Ceiling in disrepair. Leak from ceiling at ice machine and bulging ceiling tile above walk in coolers
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Tile above walk in cooler
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee cell hinge sitting in stack of bowls on make table
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers in cooler has some dust build up on them. **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster. As well as dumpster lids open
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing in ladies restroom **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 46°, in cooler in service station. Corrective action-manager placed ice bag in container
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Flounder 47°, catfish filet 48°, whole catfish 49° all in ice bath on cooks line. Corrective action-manager placed new ice bath and ice bags on product **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Container of milk dated 04/06/14 in cooler. Manager voluntarily discarded product **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet. Vacuum breaker missing on one of the faucets at mop sink-the one with the hose attached
- Intermediate - Handwash sink used for purposes other than handwashing. Small fork in sink next to cooks line and putty knife in sink in back kitchen area **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Corn chowder 153° covered and in cooler in service area **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle by back office not labeled
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. Hood filters have some grease and dust buildup on them
- Basic - Case/container/bag of food stored on floor in kitchen. Cases of potatoes of floor next to back door
- Basic - Cutting board has cut marks and is no longer cleanable. Styrofoam bowl used as a scoop in bulk season container
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Dust build up on covers
- Basic - No handwashing sign provided at a hand sink used by food employees. In ladies restrooms
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Stuffed crabs sitting on prep sink thawing
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Food sitting in water on left side of sink with only water movement is from right side sink overflow of water **Repeat Violation**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Shelves have some old food on them
- Basic - Walk-in cooler/walk-in freezer floor soiled. Floor had a spill earlier on it. Walls behind condensing unit has some black build up on them **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer at 0 ppm. Corrective action-manager put chlorine into bucket
- 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. Dish machine 0 ppm. Corrective action-dishwasher ran machine several more time to prime dispenser
- High Priority - Live flies in kitchen. Several Flies in back kitchen area
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit Shrimp 48°, clam strips 45° in ice bath on cooks line. Corrective action - kitchen manager placed lower in ice bath to surround product with ice water **Repeat Violation**
- 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. Containers of milk not date marked sitting in walk in cooler and service station coolers
- Intermediate - Handwash sink used for purposes other than handwashing. Food sitting in bottom of hand sink at entrance to kitchen
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. Outside walk in cooler in kitchen
- Basic - Cove molding at floor/wall juncture broken/missing. In area around restrooms **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Cover has dust build up on it In walk in cooler
- Basic - Floor area(s) covered with standing water. In walk in cooler
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Unit in service area has old,food built up on interior top **Repeat Violation**
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Thawing fish in sink of water **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Catfish 50, whole catfish 48? in buckets in ice on cooks line. Items are stocked above the ice line in bins. Corrective action-removed access product and placed in walk in cooler **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet. Missing on faucet where hose is connected
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White shield had black build up on it **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around nozzles have black and green build up
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5/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Styrofoam cup used as scoop in seasoning container
- Floors not constructed easily cleanable. Tile floor in kitchen has missing tiles/grout which has standing water in it.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple in kitchen and server area **Repeat Violation**
- Observed build-up of grease on nonfood-contact surface. Exhaust hoods filter have excessive grease build up on them.
- Critical - Observed buildup of slime in the interior of ice machine. Underside of white shield has some slimy build up on it. **Repeat Violation**
- Critical - Observed container of medicine improperly stored. Packets of DayQuil sitting on counter at cooks line
- Critical - Observed employees food not separated from establishment food. Employee food not separated from establishment food in reach in cooler in server area
- Observed floor and wall junctures not coved. Area around restrooms has missing tiles.
- Critical - Observed food stored on floor. Box of potatoes on floor near office. Cans of green beans in storage area
- Observed gaskets with slimy/mold-like build-up. On walk in cooler and freezer.
- Critical - Observed interior of microwave soiled. Top interior of microwave in server station has old food build up in it. **Repeat Violation**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 55?, flounder 56? on cooks line. Corrective action-re-iced product down and placed ice bags in containers. **Repeat Violation**
- Critical - Observed potentially hazardous food thawed at room temperature. Stuffed crabs sitting on prep table being thawed **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk jug in cooler in service area not date marked, manager stated it had been opened longer than 24 hours.
- Observed wall soiled with accumulated black debris in dishwashing area. Excessive build up around and under dish machine
- Observed worn, torn and/or soiled floors/carpeting. In dining room area near restrooms
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11/14/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Bags of cooked okra and lima beans thawed under running water at temperatures above 41.
- Critical - Bucket used as scoop in ice machine. COS.
- Dumpster area has garbage on ground around entire area.
- Critical - Employee drink cup sitting on table in server station. COS.
- Critical - Employee used hand sink to dump ice in it in server station.
- Critical - Fish held on cooks line above 41. Flounder was at 46. Time use as public health control for sour cream, shredded cheese, hush puppy mix.
- Critical - Ice stored on floor in freezer.
- Critical - Interior of ice machine underside of white shield has mold like build up on it.
- Leaking faucets at 3 compartment and hand sinks.
- Critical - Manager unaware of symtpoms of employee health policy and bug 5 foodbourne illnesses.
- Critical - Microwave over interior has food build up on top in server station.
- Critical - Seafood stored in undrained ice on cooks line.
- Critical - Shrimp in plastic buckets in walk in tightly bagged found at 69F. Corrective action: unbagged and covered with ice.
- Towel under cutting board on cooks line. COS.
- Wet wiping cloth not stored in Sanibucket in area by dish machine.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing. mop sink
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- Critical - Handwashing cleanser lacking at handwashing lavatory. by triple sink Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed cloth used as a food-contact surface. under okra
- Critical - Observed dented/rusted cans. one, apple sauce
- Critical - Observed food stored in undrained ice. seafood at make table
- Critical - Observed interior of microwave soiled.
- Critical - Observed live flies in kitchen. Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flounder 58'F in ice bucket in kitchen. cat fish 53'F also Corrected On Site. ice bag placed on top
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. dishes in sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a container. cole slaw
- Observed ceiling soiled with accumulated dust. by cookline
- Critical - Observed food stored in a prohibited area. under handsink. pitchers also.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 103'F
- Critical - Observed live flies in kitchen. Repeat Violation.
- Observed personal care item stored with food. purse
- Critical - Observed roach activity as evidenced by live roaches found. two, on either end of server station Corrected On Site. one dead by exit by restrooms.
- Critical - Observed toxic item improperly stored. sani bucket on floor
- Critical - Observed uncovered food in holding unit/dry storage area. stuffed mushrooms, water from cooler leaking on them Corrected On Site.
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8/18/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked stuffed fish/meat/poultry or stuffing containing fish/meat/poultry not reaching 165 degrees Fahrenheit for 15 seconds. stuffed fish 95-123F, placed in microwave reached 166-170 Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 24F
- Critical - Handwashing cleanser lacking at handwashing lavatory. by 2 comp sink Corrected On Site. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. grabbed hush puppies Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on bottom shelf in walk-in cooler
- Observed build-up of grease on nonfood-contact surface. light on hood filters by fryer
- Critical - Observed buildup of slime in the interior of ice machine. light
- Critical - Observed employee improperly washing hands. less than 20 seconds Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. at 3 comp sink Corrected On Site.
- Critical - Observed food stored on floor. box with corn in walk-in freezer Corrected On Site.
- Critical - Observed interior of microwave soiled. interior top, front counter and kitchen
- Critical - Observed live flies in kitchen. one Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over fries; shelled eggs over mayo in walk-in cooler Corrected On Site. Repeat Violation.
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3/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 38F Corrected On Site.
- Critical. Observed food/equipment stored in ice used for drinks. beer glasses in ice bin Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over okra in reach-in cooler ; shelled eggs over sauce and raw seafood over mac + cheese in walk-in cooler Corrected On Site.
- Observed ice scoop with handle in contact with ice. ice bin Corrected On Site. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. beverage area
- Water filters treatment device has not been inspected or serviced according to manufacturer's instructions. dated on 8/09
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. interior
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.
- Critical. Observed soil buildup inside ice bin. top corner
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan at window; vent on ice machine
- Critical. Observed establishment operating with changed menu and/or increased seating without approval for such change. 4 more seats, removed them; gave seating evaluation if he wants to add them up
- Drain cover(s) missing. not covering drain by dishmachine Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. by prep sink Corrected On Site.
- Critical. Observed live flies in kitchen. 1 fly by back door
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wall not smooth and easily cleanable. by dishmachine area
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed personal care item stored with food. purses over ketchup and mayo , front counter Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification. left it in other store
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/15/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Facilities to maintain product temperature
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Presence of insects/rodents. Animals prohibited
- Critical. Presence of insects/rodents. Animals prohibited
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Toxic items labeled and used properly
- Critical. Electrical wiring - adequate, good repair
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6/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. rice in walk-in cooler dated 12/28/09; discarded by mgr Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hush puppy mix on table; explained time as public health control.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. okra on table, explained time as public health control; wrote time Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. reading 20F Corrected On Site.
- Critical. Food not properly protected from contamination. oil soak trays for cooked food on top of raw seafood, then trays are stucked up; explained cook
- Critical. Observed a beverage container on a food preparation table or over/next to clean equipment/utensils. on top of microwave Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoons at beverage area Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. mop sink faucets
- Critical. Handwash sink not accessible for employee use at all times. blocked with paper towel dispenser Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. see light coming thru, rear door
- Observed moldy ceiling tiles and/or air conditioning vent covers. by storage area
- Observed personal care item stored with single service. hat Next to food grade bags in container Corrected On Site.
- Critical. Observed toxic item improperly stored. spray bottle by gloves Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket Corrected On Site.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only. panel across from office
- Critical. Electrical outlet missing cover plate. For reporting purposes only. beverage area
- Critical. Food Service Manager not certified after 30 days of employment.
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1/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/7/2010 | Routine - Food | Call Back - Complied |
- Critical. FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical. (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical. SANITIZING Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in milligrams per Liter of SANITIZING solutions shall be provided.
- Critical. (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Handwashing Cleanser, Availability. Each handwashing lavatory or group of 2 adjacent lavatories shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Sections 7-202.12, 7-206.12, and 7-206.13; and (D) Eliminating harborage conditions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Portable fire extinguishers shall be maintained in a fully charged and operable condition and shall be kept in their designated places at all times when they are not being used. FOR REPORTING PURPOSES ONLY.
- Critical. Fire extinguishers having a gross weight not exceeding 40 lb shall be installed so that the top of the fire extinguisher is not more than 5 ft above the floor. Fire extinguishers having a gross weight greater than 40 lb (except wheeled types) shall be so installed that the top of the fire extinguisher is not more than 3 ft above the floor. In no case shall the clearance between the bottom of the fire extinguisher and the floor be less than 4 in. FOR REPORTING PURPOSES ONLY.
- Critical. Exits shall be clearly marked with approved illuminated exit signs. FOR REPORTING PURPOSES ONLY.
- Critical. Electrical wiring. To prevent fire or injury, defective electrical wiring shall be replaced and wiring shall be kept in good repair. No extension cords shall be used except during cleaning, maintenance and other temporary activities. Only a wall switch or approved pull cord shall be permitted in bathrooms. In accordance with the provisions of NFPA 70, the National Electrical Code, as adopted by the Division of State Fire Marshal in Chapter 4A-3, FAC, Uniform Fire Safety Rules and Standards, sufficient electrical outlets shall be provided.
- Critical. (1) It shall be the responsibility of the certified manager or managers to inform all employees under their supervision and control who engage in the storage, preparation, or serving of food, to do so in accordance with acceptable sanitary practices as described in this chapter.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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7/14/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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