- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait 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. On dry storage shelf
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dy storage shelf
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Energy drink in reach in cooler
- Basic - Food stored in dry storage area not covered. Seasoning
- Basic - Food stored in holding unit not covered. Steam table
- Basic - In-use tongs stored on equipment between uses. Hood
- Basic - Open dumpster lid.
- Basic - Reuse of single-use articles.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Employee used handwash sink as a dump sink. Wait area
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk container
- Basic - Case/container/bag of food stored on floor in kitchen. Containers of chili thawing on floor
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Plastic containers of chili
- Basic - Raw animal food not properly separated from unwashed produce. Raw hamburger meat next to heads of lettuce
- Basic - Reach-in cooler gasket torn/in disrepair. On 4 door reach in freezer
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Bulk breading
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at tables 71°
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in ceiling. Around piping/conduit.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Working containers of food removed from original container not identified by common name. Cook line water bottles
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter on tables 74°
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamer 72° on tables
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken 48°
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm
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7/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light not functioning. Kitchen
- Basic - Bowl or other container with no handle used to dispense food. Plate to scoop potatoes.
- Basic - Coffee filters not stored in a protected manner to prevent contamination.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Hole in ceiling. Mop sink area
- Basic - Hole in wall. In mop sink area.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Covered bread.
- Basic - Open dumpster lid.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 55?
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Creamer 78?
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Ground beef next to kielbasa.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Plastic pans of potatoes stacked on top of each other.
- 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.
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2/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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