- Basic - Accumulation of food debris/soil residue on handwash sink. - front counter HWS
- Basic - Grease on the ground and/or pad around grease receptacle.
- 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. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.- front area milk cooler
- Basic - Single-service articles not stored inverted or protected from contamination.- salad area **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. - egg wash 52°f after 4 hours
- High Priority - Toxic substance/chemical stored by or with single-service items.- window cleaner above food cartons
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.- prepped salad cooler
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.and too deep container **Repeat Violation**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Front line coolers and back line cooler
- Basic - Working containers of food removed from original container not identified by common name./ sugar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight./ chicken at 44-47 degrees f manager discarded
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./ chicken cooled stacked in small tightly covered container- re- educated manager and gave reference
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.- white board cutting lemons on
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area./ shelf above prep table **Corrected On-Site**
- Basic - Moderate Soil residue build-up on nonfood-contact surface.on reach in gaskets
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name./ bulk container of flour under tea brewing area
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./ picked up lemons off floor and didn't change gloves
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination./ spray bottle purple cleaner **Corrected On-Site**
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2/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. / by back prep area **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in /freezer./ **Corrected On-Site**
- Basic - Cutting board has moderate cut marks and is no longer cleanable./ prep
- Basic - Reach-in cooler gasket torn/in disrepair./ front line salad cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ 49 degrees f, recommended rapid chill
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit./ 44-45 degrees free commended rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ peppers n onions recommended rapid reheat manager had switched out **Corrected On-Site**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting.cambros in dish storage
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. Observed prep cook cutting ends off cabbage prior to washing. Re-educated with proper procedure. **Corrected On-Site**
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6/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
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4/15/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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