- No Violations Were Observed
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10/30/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee eating while preparing food. **Warning**
- Basic - Food stored on floor in walkin cooler. **Warning**
- 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 in dishmachine **Warning**
- 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. Employee touching bread, and other cooked ready to eat foods with bare hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Ham 50°F, *butter 45°F, *cheese 45°F in reachin cooler across from cookline and reachin cooler in back prep area. TCS foods placed in working units. Corrective action taken. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched clothing then failed to change gloves before handling food **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- 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. Reachin cooler in back prep area ambient temperature 45°F. Cooler emptied of all TCS foods. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
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10/29/2014 | Complaint Full | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment across from cook line between coolers/ steam tables. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef at 52°F in walkin cooler since yesterday , voluntarily discarded. **Corrected On-Site**
- 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 chlorine sanitizer in dish machine .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef at 52°F in walkin cooler, voluntarily discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cheese in reachin cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils on rack near 3 compartment sink. **Corrected On-Site**
- 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 - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- 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. Employee touched bread with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork at 50°F in reachin cooler.
- 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. Reachin cooler ambient temp 46°F, ice placed in unit.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/17/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs, burgers, in reachin cooler across from cookline at 45°F moved to walkin cooler. Scallops 50°F,chicken 51°F in same cooler voluntarily discarded . Cooler ambient temperature is within acceptable parameters.
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8/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. Cloth used to dry cooked eggs. **Corrected On-Site**
- Critical - Observed food stored on floor in walkin freezer. **Corrected On-Site**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer at over 300ppm in sanitizer bucket. **Corrected On-Site**
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor. Bags of ice on floor in walkin freezer .
- Observed utensils stored in crevices between cooler and steam table in kitchen . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken 127F in steam table, chicken reheated. Corrected On Site.
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9/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reachincooler across from grittle . Ambient temperature 48F.
- Critical - Employee failed to wash hands before putting on new set of gloves to work with food. Corrected On Site.
- Critical - Encrusted material on can opener blade. Corrected On Site.
- Critical - Handwash sink used for purposes other than handwashing. Handsink used to fill bowl with water. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs, potatoes and meatloaf 46-52F. Food in reachincooler across from cookline, corrective action taken, foods moved to walkinfreezer for rapid cool down.
- Critical - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment until properly sanitized. Quaternary sanitizer over 300ppm in sanitizer bucket . Corrected On Site.
- Critical - Spray bottle containing toxic substance not labeled. Corrected On Site.
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5/29/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm in dishmachine . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cake in reachincooler . Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm in 3compartment sink . Corrected On Site.
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2/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. Box of food [potatoes] on floor in drystorage area. Corrected On Site.
- Critical - Observed live flies in kitchen.
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Sanitizer tested at 0ppm in 3compartment sink. Corrected On Site.
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4/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2011 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili in walkincooler made yesterday at 49F during inspection. Corrected On Site. Chili discarded . Repeat Violation.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop handle touching in flour bin in dry storage . Corrected On Site.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Sanitizer concentration at 0ppm quaternary ammonium .
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1/5/2011 | Routine - Food | Warning Issued |
- Critical. Canopener soiled
- Food (turkey) @ 48 degrees F in walk-in cooler, food discarded
- Turkey improperly cooled as well as other foods in walk-in cooler.
- Food stored on floor in walk-in freezer, boxes of food.
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12/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over cooked food. Raw shell eggs over readt to eat cheese in walkincooler Corrected On Site.
- Critical. Observed food stored on floor. walkincooler and walkinfreezer and dry storage area. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee put gloves on without washing hands .
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. In santizer bucket.
- Critical. Handwash sink not accessible for employee use at all times. Handsink by 3compartment sink in kitchen full of rags and a bottle.
- Critical. Observed handwash sink used for purposes other than handwashing. Handsink by 3compartment sink in kitchen used to rinse rags and bottles Corrected On Site.
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/16/2010 | Routine - Food | Call Back - Complied |
- Violation: 51-21-1 Mobile cooking unit not properly operated or equipped. outdoor cooking awaiting permits
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6/8/2010 | Routine - Food | Call Back - Extension given, pending |
- Violation: 51-21-1 Mobile cooking unit not properly operated or equipped. outdoor cooking awaiting permits
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4/9/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Received milk/molluscan shellfish not cooled to 41 degrees Fahrenheit within 2 hours of receiving. pork 58
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation. cooking outside
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed incorrect information on Hotel and Restaurant license. seating 64
- Mobile cooking unit not properly operated or equipped. outdoor cooking
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2/17/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Hand wash sink lacking proper hand drying provisions.
- 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. Pro
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9/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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