- Basic - Food stored on floor. Oil containers
- Basic - Hole in wall.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - freezer gaskets soiled with slimy/mold-like build-up.
- 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. **Corrected On-Site**
- High Priority - Presence of insects,or other pests. Ants on wall of dry storeroom.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Hot dogs on top of eggs - reach in cooler.
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6/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.Hood vents not fitting tightly.
- Basic - Hole in wall.
- Basic - Plumbing system in disrepair. Three compartment sink not holding water.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in reach in cooler reading 30° f @ 42° f.
- Intermediate - Two-compartment sink used for warewashing. Third sink not being filled with sanitizing solution.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair.Lid on lift top freezer.
- Basic - Hole in wall.
- Basic - Hood filter not tight fitting from automatic fire suppression/exhaust system.
- Basic - No handwashing sign provided at a hand sink used by food employees.
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. **Corrected On-Site**
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. one filter pulled up into hood
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage left out on cooks line 58 Degrees f. Corrective action taken
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Grits steam table 109 degrees f. Corrective action taken.
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11/26/2012 | 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.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed live flies in kitchen.
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6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. Operator has sixty days from date of hire to complete approved food handler training.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese in si ver reach in cooler 49 degrees F. Other working coolers on premises.
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3/12/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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