Unique Eats, 5355 Sw 66th St, Ocala, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
6/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Gaskets with slimy/mold-like build-up. Reach in cooler containing eggs .
- Basic - Mobile food dispensing vehicle not maintaining mobility. All the tires have been removed from MFDV .
- Basic - Mobile food dispensing vehicle service opening not kept closed except during food service.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers .
- Basic - No copy of latest inspection report available.
- Basic - Well water testing report/documentation is not available upon request. BACTERIOLOGICAL REPORT
- Basic - Working containers of food removed from original container not identified by common name. Flour container .
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish - 136°f. CORRECTIVE ACTION TAKEN . RETURNED TO FRIER. - temp 164°f
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs in reach in cooler - ambient air temp 51°f .CORRECTIVE ACTION TAKEN. PLACED INTO COLD HOLDING UNIT.
- 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.
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temp 47°f . Excessive buildup of ice in unit.
|
4/18/2014 | Routine - Food | Warning Issued |
- Basic - Food not stored at least 6 inches off of the floor. Sauces
- Basic - Single-service articles not stored at least 6 inches above the floor. Cups
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over produce
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork
|
10/14/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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