- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled bread. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken strips at 122°f/125°f for less than 4 hours in display case. Ambient air temperature set at 150°f turned up to 170°f.
- High Priority - Raw animal food stored over cooked food. Raw sausage patties over brisket/ribs in upright cooler prep area.
- 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. Ham in upright cooler in prep area.
- Intermediate - No proof of required state approved employee training provided for any employees, Brian(over 60 days) took test waiting on certificate to arrive. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observe case of single-service articles stored on floor in dry storage area/kitchen/wait station. Outside storage unit hinged containers, lids. Priority: Basic
- Intermediate - Observed handwash sink does not have enough water pressure to properly wash hands. Hot water in dishpit handsink. Priority: Intermediate
- High Priority - Observed potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage link 112°f sausage patties 108°f in holding cabinet frontline for less than 4 hours. Doors were being cleaned during inspection. Priority: High Priority
|
1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chl 200ppm. **Warning**
|
12/3/2013 | Routine - Food | Call Back - Complied |
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chl 200ppm. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
10/29/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Working containers of food removed from original container not identified by common name, flour breading containers. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken strips 116°f/119°f in hot hold for less than 4 hours. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed, chl 200ppm. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, storing bottles. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
8/22/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment and utensils not properly air-dried - wet nesting. (Some metal pans stacked wet)
- High Priority - Food with mold-like growth. (Diced tomatoes on cold table moldy - operator discarded) **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hub City Smokehouse & Grill Baker, 5612 Hwy 4, Baker, FL »