- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Facility offers several seats for dining in. Must complete and submit Seating change request form or remove seating.
- Critical - Handwash sink not accessible for employee use at all times. Cookline handwash sink blocked by unused equipment.
- Lights missing the proper shield, sleeve coatings or covers. Light in pastry case unshielded.
- Critical - No handwashing sign or soap provided at a handsink used by food employees-in back near office area. Repeat Violation. Corrected On Site.
- Critical - Observed container of flammable material over 5 gallons stored in establishment-Lp tank in kitchen.
- Critical - Observed cooking equipment in use while hood suppression/exhaust system is not on.
- Critical - Observed electrical cord draped over handwash sink in cookline area. Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period-ext attached to upright refrig/freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits-flat surfaces and equipment on cookline.
- Observed residue build-up on nonfood-contact surface. Interior of reach-in cooler/freezer heavily soiled. Corrected On Site.
- Observed unnecessary items on the premise. Observed grill at back door, advised not to use.
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9/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Observed food stored on floor, case of produce in the kitchen. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing, kitchen handwash sink has a large jug of dish detergent and scrub pads in the basin. Corrected On Site.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers, restroom.
- Observed single-service items stored on floor, cases of foam cups in the kitchen and front counter.
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9/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above, roasted chicken in the steam table is at 126 degrees F. Recommended rapidly reheating to 165 degrees F and then maintain at 135 degrees F or higher. Corrected On Site, chicken retemped at 168 degrees F.
- Critical - Hand wash sink lacking proper hand drying provisions, restroom. Corrected On Site.
- Critical - No Certified Food Manager for establishment.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine, quaternary ammonia test kit.
- Critical - No handwashing sign provided at a handsink used by food employees, rear area handwash sink.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, quaternary ammonia sanitizer operator mixed herself in spray bottle tested at 300 ppm plus- test strip turned bright turquoise color. Manufactures instructions recommended 200 ppm.
- Critical - Observed unlabeled spray bottle containing pink substance, operator stated it is quaternary ammonia sanitizer.
- Wet mop not hung to dry.
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7/13/2011 | Routine - Food | Warning Issued |
- Critical - No Certified Food Manager for establishment.
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6/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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