- No Violations Were Observed
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12/16/2013 | Food-Licensing Inspection | Call Back - Complied |
- Intermediate - No certified food manager for establishment.
- 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.
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10/16/2013 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink on top shelf in reach in over restaurant food
- Basic - Open condiments provided for self-service not properly protected. Hot dog toppings
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Self-service hot dogs lacking adequate sneezeguards or other proper protection from contamination.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Glass door cooler in kitchen
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - No certified food manager for establishment.
- 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 - 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. Ambient air temp 55°F. Glass door reach in inside kitchen. TCS food items inside all ambient cooling and moved to a working unit
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10/15/2013 | Food-Licensing Inspection | Warning Issued |
- Intermediate - Observed: Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sausage, milk, ham **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 60°, salad bar Priority: High Priority
- High Priority - Observed: Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 51°, salad bar Priority: High Priority
- High Priority - Observed: Displayed food not properly protected from contamination. Bacon bits, carrots not under sneeze guard **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Change of ownership Priority: High Priority
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. Priority: Basic
- Intermediate - Observed: No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at threecompartment sink/warewashing machine. Priority: Intermediate
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On salad bar, eggs 51, ham 51 Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Chicken 47° after 4 hrs. Placed inside refrigeration unit Priority: High Priority
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta salad **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneeze guards too high to provide protection Priority: High Priority
- Basic - Observed: Single-service articles not stored inverted or protected from contamination. Salad boxes at salad bar. Plastic utensils**Corrected On-Site** Priority: Basic
- High Priority - Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves Priority: High Priority
- Basic - Observed: Wiping cloth/towel used under cutting board. **Corrected On-Site** Priority: Basic
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8/14/2013 | Routine - Food | Warning Issued |
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