- Basic - Bathroom door not self-closing. Back employee restroom.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Out of plastic wrap in kitchen.
- Basic - Cove molding at floor/wall juncture broken/missing. Throughout kitchen.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Next to juice machine on prep counter.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floors not maintained smooth and durable. Paint peeling in walk in cooler and rusted.
- Basic - Single-service items stored on floor in dry storage area. Styrofoam cups box.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 58?
- High Priority - Displayed food not properly protected from contamination. Unwrapped apples on breakfast line for self service.
- High Priority - Toxic substance/chemical stored by or with food. Bleach next to half and half.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand sink by bathroom.
- Intermediate - Spray bottle containing toxic substance not labeled. On dry storage shelve.
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3/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner....metal spoons in container in kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No thermometer provided to measure temperature of food product.
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Unwrapped single-service utensils not presented so that only the handles are touched.....forks on buffet line
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/18/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured....behind bar.
- Carbon dioxide/helium tanks not adequately secured....in kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions....in kitchen.
- Critical - No Certified Food Manager for establishment....90 days to obtain food mgr. certification.
- Critical - No current boiler certification provided/available....inspection date expired. For reporting purposes only.
- Critical - No monitoring of buffet/salad bar by employee trained in safe operating procedures....sign required for new plate usage for each trip to buffet line.
- 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....60 days to teain new employees with approved training materials by certified food mgr.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination....over egg/bacon station at breakfast bar.
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10/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Current license properly displayed
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9/26/2011 | Routine - Food | Warning Issued |
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