- Basic - Equipment in poor repair. Standing water in pizza cooler **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Plastic containers
- Basic - Nonfood-contact equipment in poor repair. Missing knobs to griddles at frontline
- Basic - Walk-in freezer shelves soiled with encrusted food debris. dairy cooler
|
4/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Standing water in pizza cooler **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Plastic containers
- Basic - Food stored on floor. Salt bags for water softener
- 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. Handle in sauce in food : walk in cooler **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station
- Basic - Nonfood-contact equipment in poor repair. Missing knobs to griddles at frontline
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of bulk food containers **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Cakes on rack. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. dairy cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ham, mash potatoes, at 55-60°f in walk in cooler ( overnight temperatures )
- 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. Pork , mashed potatoes
- High Priority - Dented/rusted cans present. See stop sale. 5 dented cans in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter, liquid eggs at 55°f cookline station
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. ham on grill, spinach at salad bar **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ham at 110°f on grill
- High Priority - Potentially hazardous (time/temperature control for safety), commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Ham at 110° f : cookline **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ham, mash potatoes, at 55-60°f in walk in cooler ( overnight temperatures )
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Waffle irons
|
4/18/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) old lables on containers
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Standing water in reach in cooler : pizza station
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dairy station
- Basic - Leaking pipe at plumbing fixture. Spray nozzle At Dishmachine
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of bulk food container :sugar
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wiping cloth/towel used under cutting board. Salad prep area **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. By pizza station
|
11/5/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Walk in cooler curtain
- Basic - Clean equipment stored on floor. Oven Rack **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Pans **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chilli , soups at 50°f corrective action : voluntarily discarded
- High Priority - Dented/rusted cans present. See stop sale. Two cans Voluntarily discarded
- High Priority - Live flies in kitchen.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Waffle iron
|
6/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Gold Cuast Coral Llc, 225 Cypress Edge Dr, Palm Coast, FL »