- Basic - Nonfood-contact equipment in poor repair. Reach in cooler on cooks line doors not on tightly
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Gaskets have some black build up on them **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel hanging on rack behind bar
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 53°, tomatoes 50°, cheese 50°, ham 49°, turkey 52° all in top of make table on cooks line. Corrective action-kitchen manager placed product in ice bath and ice bags on product **Corrected On-Site** **Repeat Violation**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Pulled pork dated 7/18. Corrective action-voluntarily discarded product
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White shield inside of machine has some pink and black build up on it **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar area had silverware sitting in it. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Not hot or cold water at hand sink at entrance to kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Not able to locate proper test strips for dish machine at time of inspection
- Intermediate - Reach-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. Reach in cooler on cooks line ambient temperature 57° at time of inspection **Repeat Violation**
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup used as scoop in sauce pan In walk in cooler
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on doors on reach in cooler on cooks line have some old food build up in them **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Floor in walk in cooler has some build up on it
- Basic - Equipment in poor repair. Reach in cooler on cooks line not cooling properly. Ambient temperature at 51° **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers have some dust build up on them **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 52°-58°, tomatoes 59°-62°, cheese 46° all in reach on cooler on cooks line. Corrective action, placed all items in walk in cooler or in ice bath **Repeat Violation**
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at 0 ppm at time of inspection
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chick breasts 50°, chicken wings 52°, hamburger patties 55°, chicken tenders 52°, all on walk in cooler. Corrective action-manager placed ice bags on all products **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Green scrubby in sink in back of kitchen area **Corrected On-Site**
- 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. Missing certificates for several employees
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap at sink on right at kitchen entrance not dispensing properly
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Jug of sauce on floor at end of cooks line
- Basic - Clean cups/glasses not properly air dried - wet nesting. Pepsi cups in service station stacked while still wet
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table in kitchen **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee thirst on shelf with sauces in dry storage
- Basic - Equipment in poor repair. Reach in cooler on cooks line ambient temperature at 80°. 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.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers and area around fans have some black build up on them
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of unit on service side of line has excessive food build up on it
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks and spoons stored facing up behind bar **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Metal container on shelf in kitchen, souffl cups and lids in pan on top of microwave. Corrected On-Site**
- Basic - Single-service items stored on floor. Cases on floor in storage room in dining area
- Basic - Soiled reach-in cooler gaskets. Gaskets on reach in cooler and walk in cooler have some black build up on them
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese 78°, sour cream 81°, diced eggs 78°, Corrective action-all moved to ice cream freezer
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 81°, salad mix 45°, tomatoes 80°, Corrective action-all moved to ice cream freezer
- High Priority - Live flies in kitchen. Multiple flies throughout establishment
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 83°, turkey 79°, fish 45°, hamburger patties 78° Corrective action-All moved to ice cream freezer
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cheese sauce 121° in holding unit. Corrective action-added water to unit and cover up other openings so heat would stay in unit
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Behind white shield has some black spots and build up on it
- Intermediate - Hot water not provided/shut off at employee handwash sink. At sink in service station next to bar **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Advisory not on menu or posted in establishment Issued one so manager could post **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in walk in cooler not date marked **Corrected On-Site**
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
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