- Basic - Bowl or other container with no handle used to dispense food. Glass in sugar container. **Corrected On-Site** **Repeat Violation**
- Basic - Gaskets/seals on holding unit in poor repair. On Reach in cooler. Cook line.
- Basic - Hole in wall. Under Hand washing sink in kitchen area. At cove molding in corner of dish area.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty apron on prep table next to chest freezer. Dirty cloths on bucket in dish area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to chest freezer in kitchen. On table next to entrance to kitchen. **Corrected On-Site**
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10/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Glass in sugar container. **Corrected On-Site** **Repeat Violation**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Tongs in plastic storage bin. Next to ice machine. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on table with tea urns and salsa. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored in holding unit not covered. Tea urns at wait station not covered. Salsa at wait station.
- Basic - Gaskets/seals on holding unit in poor repair. On Reach in cooler. Cook line.
- Basic - Hole in wall. Under Hand washing sink in kitchen area. At cove molding in corner of dish area.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Dirty apron on prep table next to chest freezer. Dirty cloths on bucket in dish area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table next to chest freezer in kitchen. On table next to entrance to kitchen. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At table next to kitchen entrance. 0 ppm corrective action. Manger removed bucket.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 44°. Salsa 44°. Chicken 44°. Cheese 45° In Walk-in cooler.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. Raw chicken. Raw beef above lemon juice. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by sheet pan. Hand washing sink next to dish area **Corrected On-Site**
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10/13/2014 | Routine - Food | Warning Issued |
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bulk soda area, and bar
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wait station, bottle drink **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Hat and jacket by over prep table and chest freezer **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bulk container of rice in dry storage, tub with no handle used as scoop **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Chest freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's and women's restrooms
- 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. 0 ppm, corrected to 50 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Pork on stove 111°, reheating to 165 on stove
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. 2 door, chicken over beef Chest freezer, chicken over beef
- High Priority - Toxic substance/chemical stored by or with food. Wd-40 with packaged buns **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. As a drain for bar equipment
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Salsa at wait station
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shred beef in make table **Corrected On-Site**
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3/19/2014 | Routine - Food | Warning Issued |
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