- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen.
- Basic - Single-service articles improperly stored. Case of straws and case of hinged containers on ground in dry storage. One sleeve of opened Togo boxes stored food side up in dry storage. Moved to crates. Flipped. Respectively. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On upper area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On underside
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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Oil containers and box of coffee
- Basic - Employee personal items stored in or above a food preparation area. Cell phone above sandwich prep area. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Double door unit .
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawing at room temperature. Chicken, and Steak. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of 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. CHEESEand TOAST. **Corrected On-Site**
- High Priority - Sanitizer improperly stored stored on floor. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Turkey thawing in hand sink. **Corrected On-Site**
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11/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of shortening stored on floor in dry storage area. **Corrected On-Site**
- Basic - Ice Tea and Lemons stored in holding unit not covered. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Clorox Clean Up improperly stored on top of refrig. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hamburger Turkey, and Ham 44-47? in cold station cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. GRAVY IN LARGE POT.
- 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. Cold Station Cooler. Ambient Air @ 48? thermostat adjusted.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) corn beef prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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4/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit in white refrigerator.
- 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.
- Observed build-up of grease on nonfood-contact surface hood filters by char-broiler.
- Critical - Observed food stored on floor pickle buckets.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
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