- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Store the case of paper towels, off the floor, in the dry-storage area.
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3/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Label shredded lettuce and diced tomatoes with four-hour-time labels. Discard items at the end of four hours.
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7/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Washing hands and changing disposable gloves, every time employees change tasks, should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
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1/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sink. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.
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8/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Empoyees need to wash hands every time they change gloves.
- Observed single-service items stored on floor. Store cases of napkins and styrofoam cups, off the floor, in the dry-storage area.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/19/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuis bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. Post a copy of the current state license in the snack bar. This violation must be corrected by : 5/16/2011.
- Critical - No Certified Food Manager for establishment. Post a current copy of the Manager Food Safety Certficate in the snack bar. Call 866 372 7233 to schedule an exam. This violation must be corrected by : 5/16/2011.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to obtain workbooks. This violation must be corrected by : 5/16/2011.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated hotdogs must be marked with a 7-day-date label. Corrected On Site.
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3/16/2011 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Employee hygiene
- Critical. Fire extinguishers - proper and sufficient
- Critical. Employee training and certification
- Critical. Employee training and certification
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10/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Lake Myrtle Concessions: Baseball, 2731 Lake Myrtle Park Road, Auburndale, FL »