- High Priority - Sterno stored with/above clean equipment and utensils.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, cookline.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Potato salad at 52°f in white refrigerator. Operator discarded.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wall in disrepair behind Handsink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **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. Cooked potatoes. **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, soup.
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9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor downstairs by refrigerator.
- Basic - Clean bowls, plates, pots and pans stored under exposed insulation.
- Basic - Equipment in poor repair, reach in cooler at cook line unable to maintain phf's at 41°f or below.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs stored over portobello mushrooms in reach in cooler.
- Basic - Trash cans not on proper pad/nonabsorbent surface.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, cooked chicken at 46°f in reach in cooler.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in downstairs refrigerator.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, cooked chicken breast, cooked pasta. **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. 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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5/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
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12/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, black refrigerator.Must not use for phf's.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, potato salad and pesto mayo at 47f in black refrigerator.Operator moved to freezer for rapppid cooling.
- Observed wall in disrepair. Wall crumbling in basement.
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8/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over pork in reach in freezer.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shell eggs over produce in reach in cooler.
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8/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed a/c duct on clean chafing dish. Corrected On Site.
- Critical - Observed light bulbs stored on utensil/food storage shelf in kitchen.
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5/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, quiche at 78f in reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shell eggs over ready to eat foods in reach in cooler.
- Critical - Observed stainless steel cleaner stored over bottled beverages.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, gravy/sauce in white refrigerator.
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1/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Broth.
- Critical. Observed food being cooled by nonapproved metho, quiche covered while cooling. Corrected On Site.
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8/2/2010 | Routine - Food | Inspection Completed - No Further Action |
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