Chef Papas Cafe And Catering, 156 S Beach St, Daytona Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Floors not maintained smooth and durable. By dishmachine
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area. Chef states do to seasoning used.
- Basic - Working containers of food removed from original container not identified by common name.flour
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.cooked Plant food / manager states discarding.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Pasta . **Corrected On-Site**
|
07/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Storage and bar.
- Basic - Equipment in poor repair. Door to reach cooler on cookline not properly attached.
- Basic - Floor cracked, broken or in disrepair. By dishmachine
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Top oven
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Light coming in around rear door
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Roast beef
|
2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floors not maintained smooth and durable. By dishmachine and prep area.
- Basic - No ladies and mensrooms sign posted provided .
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Trouble light on FACP. For reporting purposes only.
|
9/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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