- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. (Cigarettes and lighter on food prep counter) **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. (Women's restroom missing hand wash sign) **Repeat Violation**
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. (On cold table: turkey 47°f, ham 48°f, roast beef 47°f. Product stocked on cold table at 11:30 a.m. Manager had product moved back to the walk-in cooler to cool.) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Raw bacon in reach-in cooler 45°f)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. (Raw shell eggs over RTE ham) **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. (Bottom of reach-in on cook line soiled)
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. (Case of potatoes)
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. (Case of chicken)
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. (Opened canned drink on prep table next to cook line)
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Cigarettes on food prep table)
- Basic - Interior of microwave soiled with encrusted food debris. (Interior top surface)
- Basic - No handwashing sign provided at a hand sink used by food employees. (No sign in women's restroom)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicken over raw steaks in walk-in cooler)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. (Drink dumped in hand sink next to swinging door) **Repeat Violation**
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2/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/3/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment in poor repair. Reach in cooler next to grill is not maintaining the Time/Temperature for Safety Foods at 41°F or below. Temps: 45°F - 65°F.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler: corn beef 54°F, roast beef 65°F, turkey 46°F, provolone cheese 50°F, bacon 45°F, pastrami 52°F, Swiss cheese 50°F **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 132°F, cooked peppers 116° F
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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10/28/2013 | Routine - Food | Administrative complaint recommended |
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
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8/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sausage in walkin cooler. VOLUNTARILY DISCARDED. **Corrected On-Site** **Warning**
- Basic - Floor area(s) covered with standing water. Kitchen **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Stored on counter top in kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Cheese in prep cooler - temp 54°f. VOLUNTARILY DISCARDED. **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Wall area added to food establishment - extending from front customer area to kitchen entrance made of wood and particle board. **Warning**
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6/11/2013 | Routine - Food | Warning Issued |
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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