- Basic - In-use knife/knives stored in cracks between pieces of equipment. Do not store knives in the cracks between equipment; lay them on a clean, dry surface. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Wash hands every time you change gloves.
- 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. Wash hands, and wear disposable-plastic gloves, when chopping vegetables. **Corrected On-Site**
- 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. Provided copy of the "Big Five" handout.
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.
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7/26/2013 | 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. Remind employees to wash hands, and change disposable-plastic gloves, every time they change food-preparation activities. This should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the date they are repackaged.
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1/25/2013 | 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. Wash hands every time you change gloves. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Open carton of milk needs to be labeled with the date it was openned.
- Observed utensils stored in crevices between equipment. Do not store knives in cracks; store them on a clean, dry surface.
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11/1/2012 | 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. Employees must wash hands every time they change gloves.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rewrapped, refrigerated foods need to be labeled with the date they are repackaged.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Manager lacking proof of Food Manager Certification. Owner and her son have taken the test twice - and failed. You must obtain Food Manager Certification. Keep proof of completed training on the premises. This violation must be corrected by : 10/19/2011.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label bags of refrigerated foods with a 7-day-date label.
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8/19/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Provide paper towels at the handwashing sink. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification. Call 863 372 7233 to order a study guide, and to schedule an exam. Proprietor is scheduled to test in Lakeland on 8 June 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. Call 866 372 7233 to obtain a workbook.
- Critical - Observed packaged food not labeled as specified by law. Repackaged, refrigerated foods must be labelled with the common names of their contents.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serce, or discard, the food item.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory provided. Corrected On Site.
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6/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store plates inverted.
- Critical - Manager lacking proof of Food Manager Certification. Pass Food Manager Certification by 6/29/2011
- 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 by 6/29/2011. Call 866 372 7266 to order workbooks.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-dare labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical - Working containers of food removed from original container not identified by common name. Label storage containers with the common names of their contents.
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4/29/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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