High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In white cooler: bacon 49F, just purchased from the store. Cream 45f, out and turned to cooler per operator cream 49F in boat. Advised operator to adjust thermostat.
High Priority - Presence of insects, rodents, or other pests. Ants on floor near door
Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Owner
Intermediate - No probe thermometer provided to measure temperature of food products. Available thermometer reads 130-190F. Unable to check calibration. **Corrected On-Site**
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
Intermediate - Refrigerator 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. White coole
11/13/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one of the reach in coolers.
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