- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Walk in cooler.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Ceiling in disrepair.
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout the kitchen.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. Storage area.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall.
- Basic - Ice scoop stored on top of dirty ice machine between uses. On top of machine. **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. Inside bulk food containers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Under dish machine.
- Basic - Light not functioning. Kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Food storage area.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Walk in cooler and kitchen area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons at buffet.
- High Priority - Vacuum breaker missing at hose bibb. Dishroom area.
- Intermediate - Cold water not provided/shut off at employee handwash sink. Other end of cook line.
- 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. Walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - 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 - 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date - ice machine.
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Build-up of grease on nonfood-contact surface. Cookline
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling vents and wall vents soiled with accumulated dust.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Prep area 3- compt sink dry storage
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cracked dry storage area
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Live flies in kitchen. 2
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- 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 - 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. Dairy
- Intermediate - Handwash sink not accessible for employee use at all times. Cook line area
- Intermediate - Soil residue in food storage containers.
- Portable fire extinguisher missing from its designated location. For reporting purposes only. On the floor by cake cooler
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3/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Soil residue build-up on nonfood-contact surface.
- 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 - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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 - 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.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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2/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- 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.
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1/27/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fresh Point Country Buffet, 12880 Us Hwy 301, Dade City, FL »