- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Light on cooks line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.White cooler next to ice machine. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking . **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Cooked potato , hash browns held on cooke line 92, 88° f. operator will use Time as a Public Health Control. **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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09/29/2014 | Routine - Food | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - lights in warewashing area missing the proper shield, sleeve coatings or covers.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above.Sausage, Potatos held at room temperature on cooks line. May held up to 4 hours provided a written Time as a Public Health Control policy is in effect.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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. Dishwasher and fill in cook not trained. All other employees certified food managers.
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Small hole at corner of back door large enough for insects, rodents to enter.
- Basic - Food stored on floor.Onions, Potatos.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Touching tortilla wraps with are hands.Discussed proper Handwashing and requirements of Alternative Operating Handwashing procedures with operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Foods left out T room temperature on cooks line - sausage 65° f, eggs 68° f. Out of temperature less than 4 hours. Operator reheated product to 165° f or greater ,hot hold at 135° or greater.
- High Priority - Raw animal food stored over ready-to-eat food. Tubes of hamburger meat on shelf above ready to eat foods in reach in cooler.
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11/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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