- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in freezer, kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On stove cabbage 115°, squash 124°, re heating. On 05/30/2014 on stove: beef 127°, beans 126°
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No proof of required state approved employee training provided for any employees. 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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5/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee personal items stored in or above a food preparation area. Jacket on dry goods storage rack **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in freezer, kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 49°, potato 45° walk in cooler, moved TCS TO OTHER UNITS
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On stove cabbage 115°, squash 124°, re heating
- Intermediate - Handwash sink used for purposes other than handwashing. Washing tea basket in front hand sink
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No proof of required state approved employee training provided for any employees. 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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3/27/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Clam shells **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By microwave
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in smoker room
- Basic - In-use ice scoop stored on soiled surface between uses. On soda boxes **Corrected On-Site**
- Basic - Old food stuck to clean dishware/utensils. Tongs, three pairs
- Basic - Stored food not covered in walk-in cooler. Mixed, chopped vegetables Fish, chicken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By microwave and stove **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Dented/rusted cans present. See stop sale. Peaches, 2 cans
- High Priority - Food with mold-like growth. See stop sale. Watermelon, eleven
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Open raw hamburger over broccoli **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Pork over eggs
- High Priority - Toxic substance/chemical improperly stored. WD-40 and PVC glue over dry goods storage **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Thermazene creme **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Eggs
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Make table, sliced turkey and ham, opened yesterday **Corrected On-Site**
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7/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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