- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.beer tap
- Basic - Soil residue build-up on nonfood-contact surface.can opener base.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.not time marked **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sausage at prep area @ 63 d.f. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by tray
- Intermediate - Handwash sink used for purposes other than handwashing.scrub pad in sink.
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2/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.fan at cook line.
- Basic - Bulk milk dispenser with dispensing tube longer than one inch protruding from the chilled dispensing head.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Evidence of Employee eating in a food preparation or other restricted area.
- Basic - Food drained on used egg flats. Bacon
- Basic - Food stored on floor in walk in freezer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.server tray
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.54 d.f.
- Intermediate - Employee used handwash sink as a dump sink.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.home fries
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Evidence of Employee eating in a food preparation or other restricted area.
- Basic - Food stored on floor.walk in freezer.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.not time marked
- Intermediate - Employee rinsed utensil in handwash sink.
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5/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked by various items in prep area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.can opener base
- Observed bulk milk dispenser with dispensing tube improperly cut.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.handle raw shell eggs and continue with other task.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing.cook line
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.hashbrowns, comminuted meat, batter, hash at 62-67 d.f. Discarded by mgr. **Corrected On-Site**
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.on counter @ 74 d.f. Not time marked.
- Wet mop not hung to dry.
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12/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwashing cleanser lacking at handwashing lavatory in dishwashing area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Front line cooler.
- Critical - Observed a dented can of sausage gravy.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed employee clothing stored with single service items on storage shelf.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Utensils were in the handwashing sink at the cook line. Corrected On Site.
- Wet mop not hung to dry.
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5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.cook line
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9/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.cook line
- Critical - Observed dented/rusted cans.can rack
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.ice scoop Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter,sausage ,potatoes at 55,,57 d.f.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.fish,chicken ,sausage touching in reach in freezer.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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9/19/2011 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
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4/1/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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