Island Wing King, 1823 Knox Mcrae Dr, Titusville, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Open dumpster lid.
- 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. Callback- no employees longer than sixty days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
|
09/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors.
- Intermediate - Employee used handwash sink as a dump sink. Multiple straws in handsink by dish machine.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
|
07/08/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. One of two tanks not secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Equipment in poor repair. Dish machine not in working condition.
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Open dumpster lid.
- Basic - Water draining onto floor surface. Large amount of water leaking onto floor when triple sink emptied.
- 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. Cutting celery for direct service with no gloves. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw in shell eggs over french fries. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over dressings.
- High Priority - Toxic substance/chemical stored by or with single-service items. Yellow cleanser hanging on shelf pointed at single service items.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Chlorine towel bucket stored on prep table where cutting vegetables.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. By triple sink
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ribs on counter.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Ribs.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, meat,etc.
|
5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
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