- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lime scale build-up inside ice machine.
- High Priority - Dented/rusted cans present. See stop sale. One can of green beans dented on top seam.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Less than 50ppm. The dishmachine is not capable of operating through all its proper functions. Sanitizing wares and utensils shall be done in the three compartment sink by dip method at 50 to 100 ppm Chlorine or 200 ppm Quaternary Ammonium until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lids in kitchen.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood laminate bowl in use as scoop in breading. **Corrected On-Site**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Wood laminate bowl in use as scoop for breading. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream in walk in cooler opened 48 hours ago. **Corrected On-Site**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Shell eggs over raw liver over raw fish in walk in cooler. **Corrected On-Site**
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Metal bins in storage area wet nesting. Corrected On Site.
- Observed attached equipment soiled with accumulated grease. Hood over cookline.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor. Fries in walk in freezer. Corrected On Site.
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7/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Flip-top reach in cooler and walk in cooler (majority of foods within temperature danger zone).
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood blocks under fryers.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Four smokers in use outside near back door. Small bar added in annex dining room. Callback: Senior Inspector Hentges advises that two additional handwash stations are required to handle additional food preparation processes. Recommended locations are close to dish machine and extended wait line.
- Critical - Violation: 53B-08-1 No proof of required employee training program 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. Pro
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5/18/2012 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Dish storage area. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Flip-top reach in cooler and walk in cooler (majority of foods within temperature danger zone).
- Drain cover(s) missing. Drain near back door.
- Dumpster not on proper pad.
- No Heimlich maneuver sign posted. Corrected On Site.
- No plan review submitted and renovations in progress. Four smokers in use outside near back door. Small bar added in annex dining room.
- Critical - No proof of required employee training program 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. Pro
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quat test strips needed.
- No suitable facilities provided to store employee clothing and other possessions. Cell phone in prep area. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unsealed wood blocks under fryers.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Covered drink above clean dishes. Corrected On Site.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, turkey, potato salad, butterReach in cooler with flip-top and walk in cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Sour cream and milk in walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over batter. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Comminuted meat above raw pork in walk in cooler. Corrected On Site.
- Plumbing improperly installed. Ice machine and soda holster gun drain into a bucket, at small bar.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Quiche on cookline.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Ham 48 F, Turkey 49 F, Potato Salad 48 F, all in two-door reach in cooler.
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5/16/2012 | Food-Licensing Inspection | Warning Issued |
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