- No Violations Were Observed
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10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Floor tiles cracked, broken or in disrepair. Several places in kitchen **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Nacho next to back hand sink. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has the materials. **Warning**
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08/06/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Buckets of lard stored on the floor in the storage room. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Several places in kitchen **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Nacho next to back hand sink. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Cooler: c.h raw chicken 53° raw beef 54° sour cream 56° Tamils 54° pico 54° **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Foods left in the cooler over night. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has the materials. **Warning**
- 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. Found above 50° **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.all cooked foods in the walk in cooler. Chicken, beef, pork etc. **Warning**
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08/05/2014 | Routine - Food | Warning Issued |
- Basic - Floor soiled/has accumulation of debris./ dry storage / soda box leaking
- Basic - Food stored on floor./ dry storage
- Basic - Ice scoop handle in contact with ice./ in the ice bin **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ server area
- High Priority - Raw animal food stored over ready-to-eat food./ raw whole shell eggs over ham in tall 2 door reach in- gave chart for storage **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches/ observed taco beef date marked a couple of days ago at 43 degrees f it was in a deep container and covered - operator stated they were cleaning walk in a little bit ago Gave cooling information sheet re- educated
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in outside dry storage area.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ the press board under the microwave
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ enchilada sauce and refried beans chef recommended rapid reheat- chef reheated and re temp at 170-171 degrees f **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer/ raw chicken over raw fish not hermetically sealed
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ cooked chili tall reach in freezer
- 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. / 1 employee certification expired
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment./ knife stored between wall and prep table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ employee drink on prep table **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.shredded cheese 50 degrees f above the chill line recommended rapid chill less than 4 hrs
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.refried beans 109 degrees f- cooks line less than 4 hrs recommended rapid reheat to 165 degrees f- re temp beans at 178 degrees f
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.chlorine/ to 50 ppm chlorine **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.both stem like thermometers were off by 10 degrees f/ calibrated with operstor **Corrected On-Site**
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8/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor./ container of opened tortilla chips **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature./ raw beef still frozen re- educated **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food./ raw ground beef over juice, pita bread
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4/22/2013 | 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./prep area and dishmachine area
- Critical - Observed food stored on floor./walk in cooler
- Observed hole in wall./under employee hand washing sink
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation./observed raw chicken stored/behind raw beef reach in cooler-when taking from unit dripping over raw beef-place chicken in front container vof unit
- Critical - Outer openings not protected with self-closing doors./back door Repeat Violation.
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10/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in reach in cooler. Corrected On Site.
- Critical - No conspicuously located thermometer in walk in cooler.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed interior of microwave moderately soiled.
- Critical - Observed soil buildup inside ice despencer.
- Critical - Outer openings not protected with self-closing doors.
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8/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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