- Basic - Walk - in cooler gasket torn/in disrepair.
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09/03/2014 | Routine - Food | Call Back - Complied |
- 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. Chicken stew **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 116°f
- Basic - Walk - in cooler gasket torn/in disrepair.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Prep line near hand-sink. Ham 57°f, cheese 58°f, pork 63°f, ambient air temp - eggs 64°f .
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken stew 53°f, ground beef 52°f, shredded pork 52°f, beans 52°f, deli meats 55°f, milk 55°f, chicken 55°f , pork 51°f , cheese 55°f
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats, cheese
- 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. Ambient air temp - reach in cooler prep area 57°f .
- Intermediate - Walk-in cooler and 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. Ambient air temp - 60°f - walk-in cooler .
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09/02/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen **Repeat Violation**
- 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.
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4/28/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Salt **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Tortillas wrapped in cloth towel in reach in cooler. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen **Repeat Violation**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Repeat Violation**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Used for storing bread. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken -temp 98°f .CORRECTIVE ACTION TAKEN . REHEATED TO 165°f .**Repeat Violation**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook .
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook preparing sandwiches in kitchen . ADDRESSED WITH MANAGER AND COOK . GLOVES AVAILABLE
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs in holding unit - ambient air temp 51°f.CORRECTIVE ACTION TAKEN . ICE ADDED.
- 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.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front customer service area. **Corrected On-Site**
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4/25/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.Kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Dry bins - flour
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 114°f , rice 123°f - 129°f .VOULNTARILY DISCARDED .
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meat , milk
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bowl **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer in sanitizer bucket .
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Sanitizer bucket containing toxic substance not labeled.
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11/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler .
- Basic - No handwashing sign provided at a hand sink used by food employees. A cookline.
- Basic - Old labels on containers.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Front counter. **Corrected On-Site**
- 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.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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8/26/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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