- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauted onions at 46°. Not over 4 hours. Transferred to another cooler.
- High Priority - Toxic substance/chemical improperly stored. Pot and pans detergent on dishwasher. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Beef.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth bucket stored on floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Onions and cheese.
- High Priority - Raw animal food stored over ready-to-eat food. Bacon over tomatoes.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Peppers.
- 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. Adjusted during inspection.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cheese.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Onions, pork, potatoes.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese. . Not over 4 hours cooled to 41 during inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheese.
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Meats in walk in cooler(steak, sausage, ham, etc)
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED LIQUID EGG YOLK NOT DATE LABELED STORED IN REACH-IN COOLER IN KITCHEN
- Critical - OBSERVED MOLD-LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE IN KITCHEN
- Critical - OBSERVED NO REQUIRED HANDWASHING SIGN POSTED IN MEN'S ROOM AND BEHIND BAR
- Critical - OBSERVED SPRAY BOTTLE LABELED "BLEACH" STORED ON PREP TABLE
- Critical - OBSERVED SPRAY BOTTLE UNLABELED STORED ON RACK BY MIXER IN KITCHEN
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10/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Vacuum breaker mising at hose bibb.
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2/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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