- Basic - Buildup of food debris/soil residue on cooking equipment.
- Basic - Fennel seeds stored in holding unit not properly covered. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reach in cooler not able to maintain PH/TCS foods at 41° or below. Ambient Air Temperature @ 56° Thermostat Adjusted. DO NOT USE UNTIL REPAIR IS MADE.
- Basic - Shortening stored on floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. FLOUR.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs, Chicken, and Peas 54° in reach in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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7/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on cooking equipment.
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4/19/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on cooking equipment.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
- Basic - Drain cover(s) missing in mop sink area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor, and walls.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees in waitress area.
- Basic - Single-service articles not stored at least 6 inches above the floor. Foam Container.
- Basic - Working containers of food removed from original container not identified by common name. SALT and SUGAR.
- High Priority - Bleach stored on top of DISHMACHINE. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. BREAD. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice on buffet at 117?
- High Priority - Sanitizer liquid container stored by food.
- High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination for Mango Pudding. **Corrected On-Site**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Big 5 foodborne illness
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- 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 - Soil residue in food storage containers in walk in cooler
- Intermediate - Spray bottle containing toxic substance and sanitize towel container not labeled.
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1/30/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Must use triple sink to sanitize dishes until dishmachine is reparied.
- 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 - No thermometer provided to measure temperature of food product.
- Observed build-up of food debris, and dirt on cooking equipment.
- Critical - Observed cabbage stored on floor in walk-in cooler, and potatoes stored in dishmachine area.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated underand behind cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Uncooked rice, and Flour.
- Critical - Observed large gaps under back door.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service cups stored on floor.
- Critical - Observed soap, and cleaner improperly stored on top of dishmachine. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Portable fire extinguishers not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
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