- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.Fryer used for fish.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored in holding unit not covered.Cover missing on ice bin at server station.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cooks line, walkin freezer.
- Basic - Reuse of single-service articles.Egg crates re- used for draining sausage.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Hashbrowns sitting out in container on cooks line 92° f.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.Cleaneers stored on same rack with scoop for ice machine.
- High Priority - Vacuum breaker missing at hose bibb.Hose at back of building. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink.Dishroom **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.Cooks line. **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
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07/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Hole in wall.Outside by mopsink. **Warning**
- Basic - Working container of food not labeled in English. Bulk food containers. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.Cooks line HANDSINK. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Large shelf hanging over HANDSINK at cooks line. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.Handsink by DISHMACHINE. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 42° f @ 32° f **Warning**
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5/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Hole in wall.Outside by mopsink. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. On top of ice machine. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.Cooks line. **Warning**
- Basic - Soiled reach-in cooler gaskets.Server station. **Warning**
- Basic - Working container of food not labeled in English. Bulk food containers. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Food temperatures inside walkin cooler meatloaf 50° f , ham 49° f. Meatloaf in pull drawer cooks line 47° f, corned beef 46° f **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink.Cooks line HANDSINK. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Large shelf hanging over HANDSINK at cooks line. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink.Handsink by DISHMACHINE. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line. **Warning**
- Intermediate - No soap provided at handwash sink.Cooks line. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading 42° f @ 32° f **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Meatloaf , bread pudding made yesterday. **Warning**
- Intermediate - Soil residue in food storage containers. **Corrected On-Site** **Warning**
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5/1/2014 | Routine - Food | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored in holding unit not covered. Ice bin at server station not covered.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cooked sausage on shelf above grill 77° f
- Intermediate - Cold water not provided/shut off at employee handwash sink. front HANDSINK.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. underside of warming shelf.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Live flies in kitchen.
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6/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. underside of warming shelf.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.Water collecting in bottom of lift top cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cooler at server station.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- 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. DISHWASHER PEELING POTAOS SOME OF WHICH WILL BE USED FOR POTATO SALAD **Warning**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.F,old temperatures in lift top cooler under pick up window 52-57° f **Warning**
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6/4/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cooling coil to reach in cooler at cooks line .
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes double panned in lift top cooler at cooks line 48? f,
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken , beef broth in large reach in cooler at cooks line 51 ? f, all ph f moved to alternate refrigeration.
- Intermediate - Cold holding equipment incapable of 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. large reach in cooler at cooks line ambient air temperature 52? f.
- Intermediate - Encrusted material on can opener blade.
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1/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Mama Sallys South Inc, 2010 Se Us Hwy 19 #1, Crystal River, FL »