- Basic - Floor area(s) covered with standing water. Corner area next to hot water heater, mop sink room.
- High Priority - First aid supplies improperly stored. Rubbing Alcohol bottle stored over cookline. **Corrected On-Site**
- High Priority - Live flies in bar area. Around draft beer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 47F, cut turkey 44F, Swiss 45F, blue cheese 44-45F, Corn 43F, cut tomatoes 43F, small m3 cooler on cookline.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over cheese **Corrected On-Site**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Sysco Sauerkraut dated 7/20. Operator discarded.
- Intermediate - Hot water not provided/shut off at employee handwash sink. West side of bar handsink. In men's room, hot water reached a maximum of 89F.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. West side of bar handsink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Available quat strips are discolored and will not produce a reading.
- Intermediate - Refrigerator 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. Small m3 cooler, center cookline. Operator adjusted thermostat
- Intermediate - Spray bottle containing chemical substance not labeled. Windex spray bottle in bar
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2014 | Routine - Food | Call Back - Complied |
- Basic - No copy of latest inspection report available.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at room temp with no time or temp control. Advised to keep 135F or above.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Improperly iced sour cream 41-47F. Advised.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. **Corrected On-Site**
- 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 - Spray bottle containing sanitizer not labeled. **Corrected On-Site**
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2/25/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline drawers
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Nested cambros of chicken at 45.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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12/16/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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