- Basic - No copy of latest inspection report available.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection, covering turkey during cool down **Corrected On-Site**
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Containers of Food not stored at least 6 inches off of the floor, in kitchen. **Corrected On-Site**
- 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 - Interior of microwave soiled with encrusted food debris, ceiling area
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
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5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, traulsen reach in cooler across from cookline area not maintaining foods at 41°F or below, stop sale was issued. Operator unplugged cooler and placed out of service and called repair service. Operator has other coolers that maintain 41°F or below.
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, ham 53°-54°F, corn beef 54-55°F, half n half milk 52-53°F, cooked turkey 52-54°F, corn beef hash, 53°F, Gorgonzola cheese 54-55°F broccoli soup 54°F, bacon 53-54°F, 54°F sausage, roast beef 54-55°F 53°F whipping cream , STOP SALE issued and operator told food may not be sold to the public. Temperatures in cooler had not been taken in the morning and operator stated everything had been in cooler overnight. Calibration of operators thermometer and mine were done during inspection and both were at 32°F.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit, Traulsen reach in cooler across from cookline area, thermometer was showing 39°F but foods inside were 48°F to 55°F
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, baked potatoes **Corrected On-Site**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 - No copy of latest inspection report available.
- High Priority - Toxic substance/chemical stored by or with food, bottom dry storage shelf **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, reach in cooler and freezer **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by three compartment sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked in reach in cooler. **Corrected On-Site**
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8/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Hot water not provided/shut off at employee handwash sink, employees bathroom advised operator to have employees use public bathroom that has hot water until hot water added to employee bathroom.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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3/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Regan's Orange City Kitchen, 2751 Enterprise Rd Ste 112, Orange City, FL »