- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor tiles missing. In mop sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
|
09/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles (cups) stored on floor in dry storage area.
- Basic - Food (nuts) stored on floor in walk in cooler.
- Basic - Observed accumulation of mold-like substance on wall in dining area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink at cookline not accessible for employee use at all times.
- Intermediate - Hot water not provided/shut off at employee handwash sink at front line.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
|
5/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (sausage - 48f). **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
|
1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Case/container/bag of food (coffee) stored on floor in kitchen.
- Basic - Case/container/bag of food (tortillas) stored on floor in walk-in freezer.
- Basic - Food (turkey) stored on floor in walk in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
10/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Intermediate - Accumulation of soil in icemachine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
|
5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No copy of latest inspection report available.
|
1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk.
- Observed residue build-up on nonfood-contact surface. Racks.
|
5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soil in the interior of ice machine.
- Observed cutting board at cookline grooved/pitted and no longer cleanable.
|
5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of soil in the interior of ice machine.
- Observed cutting board at cookline grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food (milk) stored on floor in walk in cooler.
|
1/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed buildup of soil in the interior of ice machine.
- Observed cutting board at cookline cooler grooved/pitted and no longer cleanable.
- Critical - Observed food (milk) stored on floor in walk in cooler.
- Observed single-service items (cups) stored on floor in dry storage area.
|
8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - All managers employed by a food service establishment must have passed [the food service manager] test and received a certificate attesting thereto. Managers have a period of 90 days after employment to pass the required test. All managers who are responsible for the storage, preparation, display, and serving of foods to the public shall have passed a certification test approved by the division demonstrating a basic knowledge of food protection practices as adopted in this chapter. Those managers who successfully pass an approved certification examination shall be issued a certificate by the certifying organization, which is valid for a period of five years from the date of issuance.
- Critical - Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
|
4/12/2011 | Routine - Food | Not available electronically |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food (milk) stored on floor in walk in cooler.
- Critical. Observed food (muffins) stored on floor in walk in freezer.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
1/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food (milk) stored on floor in walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty air conditioning vent covers.
- Critical. Portable ABC fire extinguisher not fully charged. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
8/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Covered waste receptacle not provided in restroom.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
1/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Dunkin Donuts Pc #348606, 1133 Airport Blvd, Pensacola, FL »