Basic - Covered waste receptacle not provided in women's bathroom.
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. RIC 1
Basic - Single-service articles not stored inverted or protected from contamination. Plastic knives
Basic - Water draining onto floor surface. Ice machine
Intermediate - Handwash sink not accessible for employee use due to being blocked by boxes.
07/16/2014
Routine - Food
Call Back - Complied
Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
Basic - Covered waste receptacle not provided in women's bathroom.
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.
Basic - Employee with ineffective hair restraint while engaging in food preparation.
Basic - Food debris accumulated on kitchen floor.
Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. RIC 1
Basic - Single-service articles not stored inverted or protected from contamination. Plastic knives
Basic - Water draining onto floor surface. Ice machine
Basic - Wet mop not stored in a manner to allow the mop to dry.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Corrective action taken all TCS FOODS MOVED TO OTHER UNITS.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, sausage , milk, cheese all 50°F, corrective action taken, All TCS FOOD ARE BEING MOVED TO OTHER UNITS.
Intermediate - Handwash sink not accessible for employee use due to being blocked by boxes.
Intermediate - Walk-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.
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