- No Violations Were Observed
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Toasted Buns. **Corrected On-Site**
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10/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
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6/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-In Refrigerator. Ambient Air Temperature 48 Degrees F.
- Critical - Observed employee engage in food preparation, put on gloves without washing hands FIRST. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Baked Beans at 45 Degrees F. in reach-in refrigerator.
- Critical - Outer openings not protected with self-closing door.
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8/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed shortning stored on floor. Corrected On Site.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Macaroni /cheese from 12/24/11 holding at 46 F. Corrected On Site.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Macaroni/cheese holding at 46F . Not properly cooled from previous day . Corrected On Site.
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed cups and lids stored on floor.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pulled Pork 49 Degrees F. in reach-in cooler.
- Critical - Outer openings not protected with self-closing door. Corrected On Site.
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. Refrigerator .
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- No Heimlich maneuver sign posted.
- 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. Establishment is n owner has 60 days to train any employee .
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10/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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