- Basic - Food debris/dust/soil residue on dry storage shelves. )by canned goods)
- Basic - Wood food-contact surface not properly sealed. (Lower shelf near front line) **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cornstarch in water 91°F , discarded immediately)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (Corn starch in water)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Eggrolls, cooked meats)
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of oven near fryer.
- Basic - Hood soiled with accumulated grease.
- Basic - Wall in disrepair with hole at mop sink where finish is peeling from the wall. **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. (Lower shelf near front line)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Garlic in oil 74°F ). Corrective action, relocated to cooler from crash cart.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. (50°F -550°F did not calibrate to 212°F in boiling water.) **Repeat Violation**
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Egg roll baskets in walk in unit have rust and green protective coating is chipping away.
- Basic - Floor tiles cracked, broken or in disrepair near chest freezer.
- Basic - Holes in ceiling where hot water tank is vented.
- Basic - Nonfood-grade menus used in direct contact with eggrolls as basket liner.
- Basic - Wall in disrepair at mop sink.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Metal stem-type thermometer not within the intended measuring range of use. (Probe thermometer used as ambient thermometer in reach in cooler across from fryers. Range on thermometer is 50°F -500°F and cannot accurately measure cold holding temperatures.) **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Eggrolls) **Corrected On-Site**
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler shelf broken. Plastic ends hanging over food containers.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Cut gallon jug used as scoop.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit near front counter.
- Basic - Stored raw meats not stored protected in chest freezer. Raw meats held unwrapped in bays where dividers have holds which could allow raw meats to cross contaminate. Also, the raw meats are directly on cooler surface rather in container.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored in cook line hand sink. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone, mounted on wall at front counter. For reporting purposes only.
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6/13/2013 | Routine - Food | Inspection Completed - No Further Action |
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