- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Red bowls beside three compartment sink. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Reach in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Stored food not covered in walk-in cooler. Shredded cheese. **Corrected On-Site**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut greens held at 45° at cook line reach in cooler. Advised on reducing volume held. Food cooled to 43°. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over ready to eat foods in cook line reach in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Oil next to sanitizer bucket on cook line. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Customer restroom.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Crab meat. **Corrected On-Site**
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08/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of potatoes in walk in freezer
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table across from back exit
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drink in reach In freezer, end of cook line
- Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf, back line
- Basic - Floor area(s) covered with standing water. Dishmachine area
- Basic - In-use tongs stored on oven door handle.
- Basic - Old labels stuck to food containers after cleaning.back line
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination. To go boxes, on table end of cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination. Lemons, wait area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over buttermilk
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Employee used handwash sink as a dump sink. Bar **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.
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4/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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