- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Basic - Working containers of food removed from original container not identified by common name. Flour.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over bread.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese.
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08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of oven soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Pizza oven soiled with accumulation of food residue.
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2/4/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese in walkin.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2013 | Routine - Food | Call Back - Complied |
- Intermediate - Observed: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate
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10/31/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Intermediate - Observed: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate
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9/27/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Observed: Drain cover(s) missing. **Corrected On-Site** Priority: Basic
- Basic - Observed: Food stored on floor. Fries in freezer. Priority: Basic
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Priority: Intermediate
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** Reference: 509.049(5) FS: It shall be the duty of each public food service establishment to provide training in accordance with the described rule to all food service employees of the public food service establishment. The public food service establishment may designate any certified food service manager to perform this function. Food service employees must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years. 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. Proof of training for each food service employee shall include the name of the trained employee, the date of birth of the trained employee, the date the training occurred, and the approved food safety training program used. Priority: Intermediate
- High Priority - Observed: Raw animal food stored over cooked food. Eggs over chicken. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Stored food not covered in reach-in cooler. **Corrected On-Site** Priority: Basic
- Basic - Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site** Priority: Basic
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7/8/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Soil residue build-up inside mop sink.
- Basic - Standing water in mop sink/mop sink draining very slowly.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes at 56?. See Stop Sale
- High Priority - Raw meat cold held at greater than 41 degrees Fahrenheit. Beef patties at 57? held overnight. See Stop Sale.
- Intermediate - Interior of frontline reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at restroom and kitchen handwash sinks.
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1/30/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/7/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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7/12/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Observed dead roaches on premises. Observed approximately 7 dead roaches in kitchen and front line.
- Observed dusty air conditioning vent covers. Fan guard in walk in cooler.
- Critical - Observed food stored on floor. Cooking oil on floor in kitchen.
- Observed gaskets with mold-like build-up. Walk in cooler.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Eggs above cooked wings in reach in cooler.
- Critical - Observed roach activity as evidenced by live roaches found. Observed approximately 11 live roaches under front line counter. 1 live roach in microwave.
- Critical - Vacuum breaker mising at hose bibb. Mop sink faucet.
- Wet mop not hung to dry.
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7/11/2012 | Routine - Food | Emergency order recommended |
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. box of chicken; walk-in cooler. Corrected On Site.
- Observed grease accumulated under cooking equipment. fryers at front counter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken wings 56F. Corrected On Site by frying immediately.
- Observed single-service items stored on floor. case of foam cups. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
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12/30/2011 | Routine - Food | Inspection Completed - No Further Action |
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