- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter **Warning** AT CALLBACK: two wet wiping cloths not stored in sanitizer solution
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef, chicken and tripe stored over flat top 89-130° **Warning** AT CALLBACK: cooked chicken 109° above flat top grill. Cooked beef 106° above flat top grill. Tripe 96° above flat top grill.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook on line **Warning** AT CALLBACK: COOKLINE cook not washing hands before putting on new pairs of gloves
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 56°, talapia 52° , raw chicken 51°, shrimp 52° , Reachin cooler at prep on line. Ambient air 44° **Warning** AT CALLBACK: raw chicken 60° in reach in cooler, raw beef 58° in reach in cooler, shrimp 57° in reach in cooler.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook **Warning** AT CALLBACK: certificate provided for male employee working in food truck. No certificate provided for female working in food truck.
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6/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. I observed screens, that will be installed on window **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Beef, chicken and tripe stored over flat top 89-130° **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook on line **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 56°, talapia 52° , raw chicken 51°, shrimp 52° , Reachin cooler at prep on line. Ambient air 44° **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cook **Warning**
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3/27/2014 | Routine - Food | Warning Issued |
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. No mesh for food service window **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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10/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Sauce Reachin cooler dripping water. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation** **Warning**
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. No mesh for food service window **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. On counter. Corrective action, operator placed in Reachin cooler **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Cover with cutting board. **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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8/2/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed equipment in poor repair.Water in bottom of ric dripping inside mfdv when ric door opens
- Critical - Observed soiled reach-in cooler gaskets. Cookline
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine
- Observed build-up of grease on nonfood-contact surface. Outside of mfdv exhaust.
- Critical - Observed soiled reach-in cooler gaskets. Ric cooler at entance of
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ON LIGHT FIXTURES BY COOKLINE
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. BY COOKLINE
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER COOKED CHICKEN Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Water pressure lacking at fixtures that require the use of water. Corrected On Site.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - consumer advisory. corrected on site
- Critical - observed missing hand wash sign at hand wash sink.
- Critical - observed no chemical (test kit at ware washing(need chlorine)
- Critical - observed no thermometers in reachin units.
- observed reachin cooler door not closing.
- Critical - oibserved cold hold equipment not holding proper temperature (at 46 degrees fahrenheit just plug in)
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3/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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