- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 45°F, front line.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 47°F, front line.
- High Priority - Dented can of chili sauce. Dry storage.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical improperly stored. Bottle by clean plates. Dining room. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Manufactures recommendation 200 - 300 ppm QUAT. Wiping cloth sanitizer was greater than 400 ppm QUAT.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Prep area. Old food around drain.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lid to pan. Wait station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Wait station.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear substance. Dining room.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No state approved required employee training program present. 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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6/17/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dented cans of chili sauce.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 53°F, Hotdogs 55°F, Beef 51°F in the top cook line drawers. ADVISED.
- Intermediate - Employee used handwash sink as a dump sink. Kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Prep area and front counter.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- Intermediate - No state approved required employee training program present. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Biscuit gravy.
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4/15/2014 | Routine - Food | Warning Issued |
- Basic - Equipment in poor repair. Interior of microwave is rusted/ pitted.
- Basic - Ice buildup in walk-in freezer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
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9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container next to food product on dry storage shelf.
- Basic - Ice buildup in walk-in freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Ceiling tiles missing in the kitchen.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Toxic substance/chemical improperly stored. Wet wipes were stored under the bread on a dry storage rack.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/21/2012 | Routine - Food | Call Back - Complied |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed old labels stuck to food containers after cleaning.
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9/20/2012 | Routine - Food | Warning Issued |
- Critical - Hotel and Restaurant license not properly displayed. Verified ownership and license expiration date.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored on floor. Walk in cooler.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw eggs stored over ready-to-eat food. Walk in cooler.
- Observed single-service items stored on floor. Dispenser Napkins.
- Observed wall soiled with accumulated food debris. Preparation area.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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6/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing by mop sink.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hot water not provided/shut off at employee hand wash sink. Front line. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Cook line.
- Observed leaking pipe at plumbing fixture. Handwashing sink at front line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hot dogs, 46 degrees Fahrenheit.
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/16/2011 | Routine - Food | Call Back - Complied |
- Observed an employee engage in other tasks without changing gloves.
- Critical - The QUAT sanitizer was dispensing at 100ppm (200ppm-400ppm is the standard)
- The beef, hot dogs and chicken inside the walk in cooler were 47f-corrected by 12/16/11.
- Critical - The handwashing sink at the cook line was used for other purposes. There were utensils in-COS.
- The service date on the filters for the ice machine has expired.
- The walk-in cooler was not holding product at 41f or less-Corrected by 12/16/111
- There was a leak at the pipe under the handwashing sink in the prep area.
- There was an " in use" utensil stored in standing water.
- Critical - There was an uncovered drink on the cutting board at the cook line.
- Critical - There was food residue on the can opener blade.
- Critical - There was residue buildup on the dish machine.
- There was standing water on the floor by the mop sink.
- There were boxes of food product on the floor inside walk in freezer-COS.
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12/15/2011 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers. Walk in freezer.
- Critical - No handwashing sign provided at a handsink used by food employees. Front line.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. Walk in cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Ice was being dumped in it. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Corrected On Site.
- Observed light shield soiled with debris.
- Critical - Observed unlabeled spray bottle.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
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