- Basic - Bathroom door not self-closing. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area- oil.
- Basic - Cooking utensils stored upright with the food-contact surface up in kitchen. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Observed cigarette lighter store on food preparation table in kitchen. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Single-service items stored on floor- foam hinged lid containers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed in walk in cooler: cheesy potatoes cooked previous day did not cool- at 49°f, green bean casserole cooked previous day at 48°f.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler: observed raw chicken tenders stored over catfish and shrimp. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb on exterior of building faucets. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk in cooler, green bean casserole and cheesy potatoes cooked previous day did not cool overnight: pans of food were stacked and covered.
- Intermediate - Handwash sinks not accessible for employee use due to items stored in the sink- utensils, dish soap, scrubby. **Corrected On-Site**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom doors not self-closing.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Stored food not covered in walk-in freezer- swai fish. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in reach in cooler- cole slaw 45°f, cube steak 45°f. Food not out for 4 hours. Food was uncovered to cool. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw steak over ready to eat foods in reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken over raw fish in reach in cooler.
- High Priority - Vacuum breaker missing at hose bibbs.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Intermediate - Handwash sink not accessible for employee use at all times.
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5/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- 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.
- High Priority - Chlorine sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Employee washed hands with no soap.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No certified food manager for establishment. **Warning**
- 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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3/28/2013 | Routine - Food | Warning Issued |
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. X-4 Corrected On Site.
- 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.
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8/3/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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