- Basic - Kitchen ceiling exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.- not replaced
- Basic - Old labels stuck to food containers after cleaning.-
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08/22/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- 87°f **Corrected On-Site**
- Basic - Kitchen ceiling exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Paper towel used as liner for food container.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wet mop not stored in a manner to allow the mop to dry. / has to be hung over mop sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ sausage 71-93 and grits 118°f, holding unit wasn't turned on, reheated to sausage to 178°f, grits to 196°f
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination./ chemicals on shelf above prep sink
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit./ food temp at 42°f, thermometer reading 62°f, replaced it **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing/ had items in it. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No plan review submitted and approved - outside smoker added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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6/20/2014 | Routine - Food | Warning Issued |
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ bottom shelf of prep table and wood baseboard under 3 bin sink
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No state approved required employee training program present at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/25/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Papa Keith & Mama Tea Home Style Cooking, 4410 38 Ave, Vero Beach, FL »