- 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. **Corrected On-Site**
- Basic - Floors not maintained smooth and durable.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: mozzarella cheese 56°, corn dogs 50°, fries 52°. Less than one hour. Operator placed in reach-in freezer.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 // Only food handler is Debra A Jones.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41° or colder.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood/filters.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food (vacuum packed steak) cold held at greater than 41 degrees Fahrenheit. Ice product for recovery of cold holding, monitor unit, service if needed.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling (smoked sausages, beef burgers, par-cooked wings). **Corrected On-Site**
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/1/12.
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8/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. This violation must be corrected by : 8/2/12.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 10/1/12.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (hot dogs, sausages). This violation must be corrected by : 8/2/12.
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8/1/2012 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Manager lacking proof of Food Manager Certification. This must be corrected by 10/16/11.
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9/16/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
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2/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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