- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen prep area.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hole in ceiling. Storeroom area.
- Basic - Ice buildup in reach-in freezer.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Inside bulk food containers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Light not functioning. Kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. Women.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Walk in cooler and freezer.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler and freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.
- Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
|
6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chan's, 2665 N Forest Ridge Blvd, Hernando, FL »