- Basic - Bowl or other container with no handle used to dispense food. In sugar
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food debris accumulated on kitchen floor. In dry foods storage room
- Basic - Hood soiled with accumulated grease.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Outer openings not protected with self-closing doors. Kitchen's back door, dry foods storage room entrance door
- Basic - Soil residue build-up on nonfood-contact surface. On surface of walk in cooler door
- Basic - Standing water in soda gun holster of bar.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated grease. Under hood
- Basic - Working containers of food removed from original container not identified by common name. Flour, sugar
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, all time/temperature control for safety foods temp between 48°-52°, less than 4 hours. Advised
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over ready to eat on walk in cooler
- 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. Blocks of deli meats
- Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 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. At kitchen, reach in cooler ambient temperature at 52°, Advised
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No record of changing filters date for Ice machine **Repeat Violation**
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line
- Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Throughout kitchen
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Bar Star sanitizer in three-compartment sink not at proper minimum strength, according to manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Quaternary at 0 ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bar glasses
- High Priority - Live flies in kitchen.
- Intermediate - Cutting board(s) stained/soiled. At cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler by slicer has an accumulation of water **Repeat Violation**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No record of service filter date
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Equipment in poor repair. On line white reach in cooler has an ambient temperature of 45°, Advised
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in reach in cooler for holding home made dressing
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to carton of pasteurized liquid egg in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rock mix mixture temp at 48°, has a date dot of 12/5, operator voluntary discard product **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Cooked Potato skin has a date dot of 12/2, operator voluntary discard product, soups has a date of 12/4, 12/1
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
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