- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. NU NUMEROUS ITEMS IN HANDSINK Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER AT 70 ON COUNTER IN KITCHEN Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK
- Critical - Observed raw animal food stored over ready-to-eat food. EGGS OVER READY TO EAT FOODS IN COOLER
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2/8/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 75 F IN KITCHEN Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 70 EGGS IN KITCHEN Corrected On Site.
- Observed employee with no hair restraint.
- Observed equipment in poor repair. CONDENSATION BUILD UP IN COOLER
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed single-service articles stored without protection from contamination. ITEMS NOT INVERTED Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.SCOOPS IN SINK
- Critical. Outer openings not protected with self-closing doors. INADEQUATE
- No copy of latest inspection report.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. NOT KNOW TEMPERATURES Corrected On Site.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CREAM CHEESE AT 60 ON COOKLINE Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- 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. Pro
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5/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. CHLORINE SANITIZER
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
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12/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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