- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait area **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cookline **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks, wait area **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Dishmachine area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table, back room **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Back prep area **Warning**
- High Priority - Displayed food not properly protected from contamination. Lemons in wait area **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
|
10/31/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Dressings
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Clean equipment stored on floor. Large pots
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean cups stored on absorbent towels at server station
- Basic - Condensation or other drainage not disposed of according to law. Leaking onto pan in prep area
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Designated employee drinking area located in a food preparation or other restricted area causing possible cross contamination.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Floors not maintained smooth and durable. Finish peeling in entire kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to ice down food in reach in and walk in
- Basic - Utensils in poor condition. Lexan pans cracked
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 58°
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Employee used handwash sink as a dump sink. Bar area
- Intermediate - Handwash sink not accessible for employee use at all times. Prep area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- Intermediate - No soap provided at handwash sink. Bar
- 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**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
12/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels stuck to clean utensils **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Dressings at salad station
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Prep hand sink **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Entire kitchen floor has paint/finish peeling **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bottles **Repeat Violation**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 65° **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked chicken 130° **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef over shrimp in cook line reach in
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over shrimp
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep, bar
- Intermediate - No soap provided at handwash sink.
|
7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Salad area
- Basic - Employee personal items stored in or above a food preparation area. Employee coats
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Light not functioning. Walk in freezer
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Plumbing system in disrepair. Prep area hand sink
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Finish peeling throughout kitchen
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300 ppm at bar
- Basic - Working containers of food removed from original container not identified by common name. Bottles
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Server cutting bread
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bar area
- 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.
- Intermediate - Water filter not changed according to manufacturerys instructions.
|
2/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/3/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-33-1 Observed equipment in poor repair. lexan pans chipped
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair.reachins Repeat Violation.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
- Violation: 36-11-1 Floors not maintained smooth and durable.paint peeling throughout kitchen Repeat Violation.
- Violation: 37-07-1 Observed wall soiled with accumulated dust. kitchen
|
10/1/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding walkin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cold holding 1 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Cold holding lad reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Floors not maintained smooth and durable.paint peeling throughout kitchen Repeat Violation.
- Critical - Lack of placard indicating the hood suppression system should be activated prior to the use of a portable extinguisher. For reporting purposes only.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Repeat Violation.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. lexan pans chipped
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.reachins Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. eggs over pork walkin
- Critical - Observed toxic item stored in food preparation area. grill cleaner on ice maker
- Observed wall soiled with accumulated dust. kitchen
- Critical - Portable fire extinguisher missing from designated location. For reporting purposes only. k class
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Critical - Working containers of food removed from original container not identified by common name. bottles Repeat Violation.
|
9/28/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm Repeat Violation.
- Equipment and utensils not properly air-dried.
- Floors not maintained smooth and durable.finish peeling Repeat Violation.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Observed all reachin cooler gasket torn/in disrepair. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on glove Repeat Violation.
- Observed equipment in poor repair. lexan pans chipped
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. dressing Repeat Violation.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair ice maker door
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef 60, product discarded
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. bottles Repeat Violation.
|
4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Floors not constructed easily cleanable. finish peeling
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. Repeat Violation.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site. Repeat Violation. Repeat Violation.
- Critical - Observed food stored in ice used for drinks. soda
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed leaking pipe at plumbing fixture. 3 compartment sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dressing 50 Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. beef chicken over ready to rat
- Observed reachin ooler gasket torn/in disrepair. Repeat Violation.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.roast 121
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bottles Repeat Violation.
|
11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding1 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical - No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed 1 door reachin cooler gasket torn/in disrepair.
- Critical - Observed a designated employee drinking area located in a food preparation or other restricted area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed clean equipment stored on floor. 9ce buckets
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Observed employee with no hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed insect control device installed over food preparation area.
- Critical - Observed live flies in bar area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Working containers of food removed from original container not identified by common name. bottle
|
4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding1 door reachin equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed food stored in ice used for drinks. drink bottles
- Critical. Observed food stored on floor. cooler, freezer
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed reachin cooler gasket torn/in disrepair.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Equipment and utensils not properly air-dried.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. toothpicks
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. bar
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed toxic item stored by food. bar area
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
|
9/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed employee with no beard guard/restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Observed soda gun holster with accumulated slime/debris.
- Equipment and utensils not properly air-dried.
- Observed clean equipment stored on floor. Corrected On Site.
- Observed single-service articles stored without protection from contamination.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed open dumpster lid.
- Critical. Observed live flies in kitchen.
- Light not functioning.
- Critical. Observed toxic item improperly stored.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured.
|
3/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date)
- Critical. Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.(walk in cooler)
- Critical. Vacuum breaker mising at hose bibb.(mop sink)
- Critical. Observed unlabeled spray bottle.
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification.(1 month to comply)
- 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 (1 month to comply)
|
7/21/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Pappas Ranch, 11345 Sr 54, Odessa, FL »