- Basic - Ceiling in disrepair. Observed hole in ceiling over canned goods in storage area.
- Basic - Ceiling soiled with accumulated dust. Observed throughout kitchen area.
- 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. Observed beverage cup containing milk with no lid on shelf above cold hold prep unit. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Observed beneath shelving and containers in dry storage areas.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in kitchen area over cold hold prep unit and reach in freezer near cookline.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed thermometers missing from cold hold prep unit and reach in cooler at the end of cookline.
- Basic - Plumbing system in disrepair. Observed pipe broken beneath handwash sink in kitchen. Observed water leaking when faucets are on.
- Basic - Soiled reach-in cooler gaskets. Observed gaskets at cold hold prep unit soiled with black mildew-like substance. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Observed tamales uncovered in walk-in freezer. Observed peppers uncovered in reach in freezer. **Corrected On-Site**
- Basic - Water draining onto floor surface. Observed at handwash sink in kitchen. Observed piece of pipe broken/missing. Observed water draining onto floor as inspector washed hands. Operator placed bucket beneath sink. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle. Observed spray nozzle leaking at rinsing area near dish machine. Observed water also leaking at the pipe there.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Observed hot water reach 80°F at handwash sink in server station area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink in server station area.
- Intermediate - Proof of required state approved employee training not available for some employees. Observed Mario arrive during inspection and engage in food prep in the kitchen. Observed Mario has been employed since restaurant opened at the beginning of 2014. 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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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed no handle ceramic bowl used as scoop in closed container of seasoning in the dry storage area. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed on shelves under cookline in kitchen.
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured empty CO2 tank. **Corrected On-Site**
- Basic - Dishmachine has no data plate/operating specifications. Observed worn data plate on dish machine where data is not legible.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed light not functioning properly over cold hold prep unit in kitchen.
- Basic - Hole in ceiling. Observed over canned goods in dry storage area.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed in both the men and women's restroom. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Observed pans of chile rellenos not covered in walk in freezer. Also observed in reach in freezer in kitchen area.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork prepared the previous day at 46°F.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following cold hold temperatures in walk-in cooler: cooked pork 46°, raw shrimp 45°, flan 45°, queso 45°, 47°F, chile rellenos 45°, cooked sliced beef 45°.
- High Priority - Raw animal food stored over cooked food. Observed raw chicken stored over portioned flan cups. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken stored over raw shrimp. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed the following items held overnight in the walk-in cooler: flan 45°F, cooked pork 46°F, queso (cheese sauce) 45°, 47°F.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw chicken cut and prepared 3 hours prior at 62°F in deep plastic container in walk-in cooler. Observed cooked and portioned pork in individual bags placed closely together at 46°F and prepared the previous day.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at handwash sink in server drink and chip station area.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
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