Basic - Employee eating in a food preparation or other restricted area. Soda beside bread at make table. **Corrected On-Site**
Basic - Single-service articles improperly stored. Forks not all stored food contact surface side down. **Corrected On-Site**
High Priority - Live, small flying insects in food preparation area.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salsa below cook line grill. Corrective action: Moved item to reach in cooler.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions. Corrective action: Spoke with Manager about utilizing Time as a Public Health Control.
Intermediate - Certified Food Manager or 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. **Corrected On-Site**
11/13/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No Heimlich maneuver/choking sign posted.
Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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