- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on make table stored overnight not inverted or protected
- High Priority - Live, small flying insects in food preparation area. Small flies in kitchen area
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 45°, butter 45°, veal 46°, pork 45°, mussels 47°, clams 48°, cream 46°, lamb 45°, potato salad 44°, all in small reach on cooler on cooks line. Corrective action-employee turned unit colder. Re tempted food and at or below 41°
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored over sauce in bottom of reach in cooler on cooks line. Also raw scallops stored behind capers and olives in top portion off cooks line **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Missing on faucet where red hose is attached
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of unit has some black build up inside it **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for clams and mussels not marked with date last product sold. Also tags not in chronological order **Repeat Violation**
- 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. Missing proof for some at time of inspection **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with window cleaner, purple cleaner and bleach water (per employee) not labeled through out establishment
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Covers have some dust build up on them
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing shields on lights on cooks line
- Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink on cooks line **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 49° above chill line in pan on cooks line. Corrective action-operator removed excess product to another pan
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken stored behind cooked sausage and raw scallops and lobster stored behind vegetables in top portions of make tables **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Missing on faucets outside back door where hoses are attached
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and mussel tags not marked with last dates **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Dispenser in ladies restroom empty
- 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. Missing training for several cooks
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Containers of oils and other seasonings not labeled
- Basic - Bowl or other container with no handle used to dispense food. Souffl cup and black bowl used as scoops in bulk containers
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean glasses on table in dining room not stored inverted. Glass at table has dust along rim.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. In service station
- Basic - No copy of latest inspection report available. Not able to locate at time of inspection
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut tomato 54° in top of reach in cooler above chill line. cooked vegetables 67° left sitting out over night on top of heating unit. Corrective action-chef voluntarily discarded products
- High Priority - Vacuum breaker missing at mop sink faucet. Missing on faucet with hose attached at mop sink
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Sous Chef not aware of requirement, explained it to him for future reference
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk containers not date marked **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sink in back kitchen 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. Flan not date marked **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. In back kitchen by back door **Corrected On-Site**
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Chill stick in freezer. Corrective action - moved.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit door.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Multiple areas.
- Basic - Water leaking from faucet/faucet handle. Hand sink, middle of kitchen.
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6/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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