- Basic - Floor area(s) covered with standing water. Along WIC/WIF and dry goods area. 8/25/14 discussed need to unclog condenser drain pipe.
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08/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor area(s) covered with standing water. Along WIC/WIF and dry goods area.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- High Priority - Vacuum breaker missing at hose bibb at mop sink and at dish machine. Explained the need for back flow prevention with the owner.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One book onsite, with no completed training certificates for any employees.
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6/25/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - 4 Dead roaches observed on premises near dry goods, rice, salt, MSG.
- Basic - Bowl or other container with no handle used to dispense food. Sugar.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cloth used as a food-contact surface. On lo mein in RIC. **Corrected On-Site**
- Basic - Establishment advertised no MSG used in the food, but MSG was present in establishment. See stop sale.
- Basic - Excessive grease build up on exterior of grease receptacle.
- Basic - Floor area(s) covered with standing water. Along WIC/WIF and dry goods area.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Walls soiled with accumulated black debris in dishwashing area behind HWS, along WIC/WIF, and wall along WIF in dry goods area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet on south side of building (except for shrimp on ice 40°F) cold held at greater than 41 degrees Fahrenheit. cottage cheese 48°F, cut melon 46°F, seafood salad 45°F Discussed with owner which foods are TCS and advised owner to adjust cooler or place foods on ice.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee began working with food, after handling dirty dish machine without first washing hands.
- High Priority - Raw animal food stored over cooked food. Raw chicken above fried chicken in front stand up cooler.
- High Priority - Roach activity present as evidenced by 4 live roaches found in and around bin of MSG.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bag of Japanese bread crumbs soiled on entire bottom half of bag with a reddish brown stain which owner believes is from haven gotten wet.
- High Priority - Vacuum breaker missing at hose bibb at mop sink and at dish machine. Explained the need for back flow prevention with the owner.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dishmachine, near fryer and at wait station. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One book onsite, with no completed training certificates for any employees.
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6/24/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface. Exterior of walk in freezer.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Empty cheese bags and garbage stored in drawers of out of service make table.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in dishwasher. Presently set to sanitize, wash, then rinse. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Plumbing line from a removed fixture not capped off.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken. Placed in cooler. **Corrected On-Site**
- Basic - Stored food not covered throughout establishment.
- Basic - Walk-in freezer gasket torn/in disrepair. Door in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Mgr placed in 50ppm chlorine solution.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 50ppm chlorine **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw animal meats above sauces and egg rolls throughout kitchen.
- High Priority - Raw animal foods not properly separated from each other throughout coolers. Raw Chicken above raw pork and beef.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 6 employees, Manager arrived onsite 10 mins into inspection.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, wontons throughout.
- Intermediate - Spray bottle containing toxic substance not labeled.
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
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