- 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. **Warning** Operator fail to comply within prescribed time frame. Employees on duty unable to provide proof of state approved training, no state approved training materials on premises,
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09/15/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Range top and table beneath, including exterior of non working chill drawers
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Wash and sanitize compartments set up next to each other **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Choc chips on floor under table with microwave oven
- Basic - Food stored on floor. Tub of unprepped potatoes, walk in cooler
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing from cook line , replaced during inspection
- Basic - Single-service articles improperly stored. Pizza boxes , next to true cooler
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cook line, tomato, lettuce., Corrective acts taken: items moved to walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Upright True cooler: celery 44°
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Ass' t chemicals(oven cleaner, stainless steel cleaner, etc), Next to red plastic baskets used for food service
- Intermediate - Cold holding equipment incapable of 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. Multiple units: Reach in cooler on cook line, upright True cooler Corrective action taken: potentially hazardous foods moved to working cooler
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook line
- 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. **Warning**
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07/14/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Reach in cooler fail to maintain ambient temp 41°(no foods in unit), cook line
- Basic - Reach-in cooler gasket torn/in disrepair. Refrig drawers under grill station
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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6/9/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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