- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 93°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cheese 61°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 117°f - 108°f
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed in triple sink
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/30/2014 | Routine - Food | Call Back - Complied |
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Temp 60°f.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 86°f - 109°f, beans 112°f, beef 102°f, chicken 69°f
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rinsed hands in triple sink .
- Intermediate - Hot water and cold water not provided/shut off at employee handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sausage .
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer .
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1/29/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment in poor repair.Ambient air temp 60°f .UNIT JUST TURNED ON
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 86°f
- High Priority - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Lettuce 60°f, cheese 49°f
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands.
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10/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No fresh water hose for Mobile Food Dispensing Unit provided
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No waste water hose to empty tank for Mobile food dispensing vehicle provided.
- Critical - Vacuum breaker mising at hose bibb at commissary faucet .
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7/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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