- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan shields in walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cheese in walk-in cooler.
- 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. Deli meats.
- 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, meatballs.
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Pizza cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza area.
- Intermediate - Nonfood-grade basting brush used in food.
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 72° on pizza counter less than 4 hours. Moved to cooler.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams.
- 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 peppers.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. One cook line reach-in cooler and pizza cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. One in kitchen.
- Basic - Standing water in soda gun drain line. **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Cooked wings marked 3/19, may not be used.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cook line.
- Observed equipment in poor repair. flour container cracked/broken.
- Observed gaskets/seals on cold holding unit in poor repair. pizza.
- Critical - Observed soil buildup inside ice bin.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler.
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6/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... raw chicken, veal 46-47f in line cooler. moved to walkin.
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6/6/2012 | Routine - Food | Warning Issued |
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