- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under toaster
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. **Corrected On-Site**
- Basic - Ceiling tile in disrepair. Back of kitchen
- Basic - Duct tape used to repair nonfood-contact surface. Large reach in cooler
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Reach in cooler not holding below 41°f
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Food prep station
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Large double door cooler
- Basic - Stored food not covered in chest freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk and cheese, corrective action, moved to another cooler **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, light over ice machine.
- High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Less than 50ppm. **Corrected On-Site**
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris on C class extinguisher in kitchen. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cutting board on reach in cooler is sealed pine wood.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- 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.
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3/12/2013 | Routine - Food | Inspection Completed - No Further Action |
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