- Basic - Dead roaches on premises. On floor in hallway near office, on floor in ice machine room.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen. **Warning**
- Basic - Floor area(s) covered with standing water. At back cookline. **Warning**
- Basic - Grease/food debris accumulated under cooking equipment. **Warning**
- Basic - Holes/gaps in ceiling and walls where pipes enter; gap between cove base and wait station table; gaps in ceiling tiles in ice machine room.
- Basic - Lights in dry food storage area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Walk-in cooler shelves, door frame, floor with rust that has pitted the surface. **Warning**
- Basic - Wall in disrepair. At wait station, across from beverage dispenser: Wall tiles missing, moldlike growth on exposed drywall; near handsink in ware washing area, cove base broken. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In wait station cooler, milk and other dairy products temping 49-58 F; less than 30 minutes. corrective action taken: milk discarded, all other TCS foods taken to walk in cooler. **Warning** On 11/13/14 callback: milk, 51 F; creamers, 53 F; sour cream, 51 F;
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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 degrees Fahrenheit or colder. Wait station cooler. corrective action taken: all product taken to walk in cooler to chill; reach in cooler unplugged and de-iced. **Warning** On 11/13/14 callback, in wait station cooler: sour cream temping 51 F; milk temping 51 F; creamers temping 53 F;
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11/13/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Ceiling in disrepair. Tiles showing water damage. **Warning**
- Basic - Dead roaches on premises. On floor in hallway near office, on floor in wait station. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen. **Warning**
- Basic - Floor area(s) covered with standing water. At back cookline. **Warning**
- Basic - Grease/food debris accumulated under cooking equipment. **Warning**
- Basic - Holes/gaps in ceiling and walls where pipes enter; gap between cove base and wait station table. **Warning**
- Basic - Lights in dry food storage area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No complete copy of latest inspection report available. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. front cook line. **Warning**
- Basic - Walk-in cooler shelves, door frame, floor with rust that has pitted the surface. **Warning**
- Basic - Wall in disrepair. At wait station, across from beverage dispenser: Wall tiles missing, moldlike growth on exposed drywall; near handsink in ware washing area, cove base broken. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In wait station cooler, milk and other dairy products temping 49-58 F; less than 30 minutes. corrective action taken: milk discarded, all other TCS foods taken to walk in cooler. **Warning**
- High Priority - Creamer cold held at greater than 41 degrees Fahrenheit. Creamer left off temperature control at wait station and front counter. corrective action taken: product iced. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes, 46 F; sausage crumbles, 45 F; ham, 46 F; At back cookline prep cooler. corrective action taken: product iced. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup. **Corrected On-Site** **Warning**
- 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 degrees Fahrenheit or colder. Wait station cooler. corrective action taken: all product taken to walk in cooler to chill; reach in cooler unplugged and de-iced. **Warning**
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09/10/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing.
- Basic - Condensation or other drainage not disposed of according to law. Cooler across from the flat grill by prep tables
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 - Faucet/handle missing at plumbing fixture. Faucet nd handles missing from outdoor mopsink
- Basic - Grease accumulated under cooking equipment. Fryer
- Basic - No handwashing sign provided at a hand sink used by food employees. By three compartment sink
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Lye cheese crumbles 49F
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler on the line
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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12/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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