- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Storage shelf with dry storage and food items
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On counter
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meatballs, chicken, cooked onions and peppers in Walkin cooler
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Raw animal food stored above unwashed produce. Turkey meat over lettuce.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board and table **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs in carton stored over coved pickle container Walkin cooler
- 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. Deli case
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken, cooked peppers
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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine
- Critical - Observed food stored on floor. Meatball sauce on wic floor Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Rear hand sink used to rise boiled eggs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Room temp on counter next to cookline.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 plus at compartment sink Corrected On Site. 100 ppm
- Wet wiping cloth not stored in sanitizing solution between uses. On counter
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
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