- Basic - Case/container/bag of food stored on floor in dry storage area. Pie boxes. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Batter. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of make table on cookline. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Large amount of unused equipment/supplies present. 2 coolers near break room.
- Basic - Water leaking from faucet/faucet handle. Faucet leaking at hand sink in waitress station.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink.
- High Priority - Vacuum breaker missing at hose bibb. Hear freezer door.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Salad make table in waitress station.
- Intermediate - Required employee training expired for some 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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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of mold-like substance on nonfood-contact surface. On soda machine in waitress station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks in pie section.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. In waitress station.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice buildup in walk-in freezer.
- Basic - Old labels stuck to food containers after cleaning. Containers on dish rack. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00ppm. Sanitizer bucket empty. **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook.
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On soda machine.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. In waitress station. **Corrected On-Site**
- Basic - Old labels stuck to food containers after cleaning. Containers on dish rack.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels stuck on clean containers on dish rack.
- Basic - In-use ice scoop stored on soiled surface between uses. In standing water. **Corrected On-Site**
- Basic - In-use utensil not used with moist food stored in running water. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Pasta 59°F.
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 58°F.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw ground beef. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Ground beef 62° F. Sausage 61°F.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Light not functioning. In storage room. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. In waitress station. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers in waitress station. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed inside/outside of dumpster not clean. dumpster pad.
- Observed nonfood-contact equipment in poor repair walkin freezer door not closing correctly.
- Observed old labels stuck to food containers after cleaning. containers on dish rack. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ham 47 degrees F. and turkey 46 degrees F. in reachin cooler near cookline.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. trays in dry storeroom. Corrected On Site.
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10/24/2012 | Routine - Food | Inspection Completed - No Further Action |
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