Critical. Observed encrusted material on can opener.
Observed residue build-up on nonfood-contact surface. stove.
Observed residue build-up on nonfood-contact surface. hood filters.
Observed grease accumulated under cooking equipment.
Critical. Observed toxic item stored by utensils. degreaser stored over slicer. Corrected On Site.
3/18/2010
Routine - Food
Inspection Completed - No Further Action
No Violations Were Observed
11/5/2009
Routine - Food
Call Back - Complied
Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. pizza.
Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut produce in ri cooler at 65. for 30 min. food relocated.
Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. ric at 65. do not use until cooler can maintain 41.
Critical. No thermometer provided to measure temperature of food product.
Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
Observed utensils stored in crevices between equipment.
Critical. No proof of required employee training provided. 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. observed safe staff books, no certificates completed. This violation must be corrected by : 11/2/09.
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