- 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. Eggs
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with food. Bleach with salt and pepper.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Peppers.
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6/3/2014 | 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 at 45°. . Not over 4 hours cooled to 41 during inspection.
- High Priority - Raw animal food stored over ready-to-eat food. Bacon over tomatoes.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Roasted 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. Cooler was adjusted during inspection.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor.potatoes, onions, pork.
- 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 |
- Basic - Case/container/bag of Japanese Style Bread Crumbs stored on floor in dry storage area. **Corrected On-Site**
- Basic - Case/container/bag of Romaine Lettuce stored on floor in walk-in cooler. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. Knife stored between reach in cooler prep table and table at cookline.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with drink on top of reach in cooler prep table. **Corrected On-Site**
- Basic - Stored onions not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with mold-like build-up.
- Basic - Wet wiping cloth on cookline prep table not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor under kitchen hand wash sink.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - First aid supplies improperly stored on dry storage shelf.
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean wiping cloth bucket not properly stored. Bucket stored on floor under kitchen handwash sink. **Corrected On-Site**
- Equipment and utensils not properly air-dried. Clean pans stacked on dish rack not air dried.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. SUGAR
- Critical - No conspicuously located thermometer in holding unit. Make table unit across from grill.
- Observed dusty air conditioning vent covers in walk in cooler.
- Observed employee with no hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Shell eggs next to sliced cheese in reach in cooler across from grill. **Corrected On-Site**
- Critical - Working containers of food CORN MEAL removed from original container not identified by common name.
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12/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No proof of required employee training provided. 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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7/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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