- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food in a location that is exposed to splash/dust./ raw chicken stored in front of hand wash sink- waiting to be prep
- Basic - Food stored on floor./ walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ prep table
- Intermediate - Handwash sink used for purposes other than handwashing./ storing containers/ lids
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./ curry chicken **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ rice, chicken **Repeat Violation**
- Use of cooking equipment producing grease laden vapors/smoke not under hood suppression system utilizing the small portable fryer over by prep table recommended to put under the hood suppression where the other fryers are that the operator isn't utilizing Notified Fire AHJ. For reporting purposes only.spoke with Ron Bailey AHJ he stated it would be ok for the small fryer to go on top of the fryers not in use- for proper protection
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- High Priority - License expired within 30 days after expiration date.
- High Priority - Raw whole shell eggs stored over ready-to-eat food. **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.curry chicken ,are saturday **Corrected On-Site** **Repeat Violation**
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4/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container./ cutter laying on chicken **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food./ in RIF, stored in same container **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times./ food container lid on sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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./ cooked products in walkin cooler **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 2 Holes in wall behind fryers
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
- Basic - Food stored on floor.rice **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked cabbage h.h at 122° recommend to reheat to 165°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.all cooked foods in the walk in cooler
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Corrected On-Site**
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8/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Light not functioning.in the walk in cooler
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At a toxic level chlorine **Corrected On-Site**
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. Must provide with in 60 days
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must provide within 30 days of hire
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12/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Strawberry Restaurant, 1504 Palm Bay Rd Ste 2, Palm Bay, FL »