- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Stored chicken chest in freezer. **Warning**
- Basic - Single-service items stored on floor. Foam bowls and lids in dry storage area. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Observe a can of raid ants and roaches next to lettuce under prep table. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.( employee of front counter plating food without hair restraint)
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.( cut lettuce held at room temperature less than 15 minutes, instructed operator to put under refrigeration)
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.( cut tomato at room temperature less than 15 min, instructed operator to put under refrigeration)
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.( kitchen)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( fork stored in hand sink at front counter)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( kitchen)
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. ( in chest freezer) **Warning**
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3/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. ( in chest freezer) **Warning**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
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1/3/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line food-contact surface.( cutting vegetables on cardboard kitchen)
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. ( chest freezer in dry storage room)
- Basic - Single-service items stored on floor.( 2 cases of styrofoam containers )
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( kitchen)
- Intermediate - No soap provided at handwash sink.( kitchen)
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9/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated grease.( kitchen)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.( microwave ceiling surface is peeling)
- High Priority - Raw animal food stored over ready-to-eat food.( raw beef in container on shelf above slices of pie in refrigerator)
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.( window sill above 3 compartment sink)
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. ( employee purse on prep table with food being prepared) **Corrected On-Site**
- Basic - Food stored on floor.( case of cabbage in prep area, and case with raw onions in dry storage room)
- Basic - Single-service articles not stored inverted or protected from contamination.( to go styrofoam trays in prep room on shelf)
- Basic - Stored food not covered in chest freezer. ( frozen meat stored in plastic to go bags)
- Intermediate - No soap provided at handwash sink.( in kitchen)
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [ establishment currently has approximately 21 seats, owner stated form mailed off and waiting on response ] Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. [ handsink in kitchen ] Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.[ handsink in kitchen ] Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No mop/service sink installed/available at establishment.[ owner stated waiting on technician ]Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. [ hood filters ]
- Critical - Observed food stored on floor.[ case of tomatoes on floor in dry storage room ] Corrected On Site.
- Critical - Observed toxic item stored by food. [ oven cleaner and stainless steel polish on shelf with food in pantry closet ] Corrected On Site.
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9/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-05-1 No mop/service sink installed/available at establishment.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [Observed 4 tables, 9 seats indoors, approximately 12 seats on patio.] Please see www.myfloridalicense.com to complete Seating Change Form. [ Upon callback giving time extension until next routine visit ]
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8/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Soda cooler in dining room where pie slices are stored with ambient air at 47degF, unit set at coldest dial temperature.] Unit will not be used to hold potentially hazardous food unit properly maintaining 41degF or colder.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [Observed 4 tables, 9 seats indoors, approximately 12 seats on patio.] Please see www.myfloridalicense.com to complete Seating Change Form.
- Critical - Hand wash sink lacking proper hand drying provisions. [Kitchen and restroom] Corrected On Site.
- No copy of latest inspection report.
- No mop/service sink installed/available at establishment.
- Critical - No proof of required employee training 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. Cook on duty does not have proof of employee training.
- Critical - Observed food stored on floor. [box of tomatoes] Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Sweet potato pie slices portioned from frozen pie at 49degF in soda cooler, cooling from prep.] Corrected On Site. Operator will hold pie in working unit in storage room.
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6/5/2012 | Routine - Food | Warning Issued |
- Critical - License expired within 30 days after expiration date.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Operator holding Jamaican Patties and fried chicken legs less than 135degF.] Corrected On Site.
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12/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification. new
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training 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 new no training
- Critical - No thermometer provided to measure temperature of food product.
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6/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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