- Basic - AC vent torn/exposed in dining area.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside of reach in cooler on cook line. Cabinets at front front counter.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair. Cook line.
- Basic - Food storage container/container lid cracked or broken. Above middle kitchen make table.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand wash sink.
- Basic - Soiled reach-in cooler gaskets. Cook line reach in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over honey mustard. **Corrected On-Site**
- High Priority - Soups at cook line not covered.
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Cook line hand wash sink has food debris inside.
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by buckets. Dish machine hand wash sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Tongs stored in cook line hand wash sink. **Corrected On-Site**
|
10/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Back kitchen area hand wash sink. **Corrected On-Site**
- Basic - Attached equipment soiled with accumulated dust. AC units throughout kitchen. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On grill on cook line.
- Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar.
- Basic - Ceiling tile missing. Back kitchen area.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish washing area.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons not food contact surface up. Tongs hung on railing.
- Basic - Cove molding at floor/wall juncture broken/missing throughout kitchen.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Keys and coat with spices in front wait station area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.ware washing area.
- Basic - Equipment in poor repair. Containers cracked in back kitchen area. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. Throughout.
- Basic - Floors not maintained smooth and durable through kitchen.
- Basic - Leaking pipe under three compartment sink closest to wall.
- Basic - Lemons uncovered in front wait station. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Back kitchen area hand wash sink. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Front end of cook line.
- Basic - Stored food not covered in walk in freezer.
- Basic - Waste line missing at soda gun holster. Bar area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line and middle kitchen area. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Water.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, shredded cheese, and cut greens. Corrective action: foods moved to walk in cooler and chicken chilled to 41 and beef to 40.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Back kitchen area near utensils - hydrogen peroxide.
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer bucket next to raw steak. Middle of cook line bottom shelf next to utensils.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in back kitchen area blocked by trash can. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spatula in back kitchen area hand wash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken held at 45 and beef held at 47.
|
07/16/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Ceiling vents
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. At bar
- Basic - Floors not constructed to be easily cleanable. Grout missing kitchen
- Basic - Food storage container/container lid cracked or broken. Lexan containers
- Basic - Ice bucket/shovel stored on floor between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At dishwashing area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen/ bar
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one certificate
|
5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. Baffles **Corrected On-Site**
- Basic - Equipment in poor repair. Claw on slicer broken. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Meat in low boy on cookline at 50° removed to walkin and refrigerator repairman on site fixing cooler. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
|
10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Gaskets/seals on holding unit in poor repair. Alto sham
- Basic - Leaking pipe at plumbing fixture. Underneath prep handsink **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several places
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grilled chicken breast, fajita beef, grilled onions. Electrician cut power - food was voluntarily discarded **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef over seafood in walkin cooler. **Corrected On-Site**
- Intermediate - No soap provided at prep and dishroom handwash sinks. **Corrected On-Site**
|
4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm due to empty bucket corrected to 50 ppm **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions. Cook line **Corrected On-Site**
- Critical - Observed cloth used as a food-contact surface. Underneath cutting boards **Corrected On-Site**
- Critical - Observed encrusted, soiled material on tabletop slicer. **Corrected On-Site**
- Observed equipment in poor repair. Tabletop slicer blades bent **Corrected On-Site**
- Critical - Observed food being cooled by nonapproved method. Rice covered and placed on prep shelf after removing from oven still over 135? corrective action taken by placing on shallow pans in walkin cooler
- Observed light build-up of food debris, dust or dirt on ice machine door **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp above fill line at 51? on cook line **Corrected On-Site**
- Observed single-service items stored on floor. **Corrected On-Site**
|
12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items stored on floor. Corrected On Site.
|
12/8/2011 | Complaint Full | Inspection Completed - No Further Action |
- In-use ice scoop stored on dirty holder. Corrected On Site.
- Critical - Observed 4 live flies in dishroom.
- Critical - Observed 5 small flying insects in bar area.
- Critical - Observed accumulation of debris on drainboards or equivalent.
- Observed clean utensils/equipment stored in dirty unit. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed food stored in ice used for drinks in bar.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food- applesauce. Corrected On Site.
- Critical - Observed interior of reach-in prep cooler on cook's line lightly soiled with accumulation of food residue. Corrected On Site.
- Observed leaking pipe underneath sprayer in dishroom.
|
7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Towel dispenser broken at far end of cooks line.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Faucet broken - back prep area.
- Critical - No conspicuously located thermometer in holding unit. Pull drawers at cooks line.
- Observed floor area(s) covered with standing water. Behind bar.
- Critical - Vacuum breaker mising at hose bibb. Hose connected to faucet in dishroom.
|
2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of half and half portion cups in lift top salad dressing cooler 62 degrees F. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Top section of salad dressing cooler running at 45 dEgrees F - food temps 62 half and half , commercial dressing 52 degrees F.
- Critical. Observed several live flies in kitchen.
|
8/19/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Refrigerated pull drawers at cooks line. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Coleslaw stored next chicken in open cold well at cooks line. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Wooden cutting board on cooks line worn, cracked.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Equipment compartment not equipped to properly drain accumulation of moisture. Ceiling air conditioning vent dripping water onto diningroom floor.
- Critical. Hand wash sink lacking proper hand drying provisions. Back prep handsink and handsink in dishroom.
|
8/9/2010 | Complaint Full | Inspection Completed - No Further Action |
- Plumbing system in disrepair....sink in ladies restroom.
- Ceiling tile missing....through out back of house.
- Light not functioning....walk in coole .
- Critical. Observed an uncovered electrical box....near office.For reporting purposes only.
|
10/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Codys Original Roadhouse, 1041 Lakeshore Drive, The Villages, FL »