- Basic - Floor tiles missing by fryer.
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10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Drain cover(s) missing. Mop sink **Corrected On-Site** **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- 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. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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5/22/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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12/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Drain cover(s) missing at mop sink .
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 118 F. **Warning**
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12/17/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Drain cover(s) missing at mop sink .
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- 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 . Out of temperature for less than 2 hours .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked onions 118° F. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. Alex . 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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12/16/2013 | Routine - Food | Warning Issued |
- Basic - Drain cover(s) missing. **Repeat Violation**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dogs 52° F, for less than 4 hours . Ice bag placed on hot dogs .
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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6/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) not covering drain.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Repeat Violation**
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/10/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
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5/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No handwashing sign provided at a handsink used by food employees, behind front counter. Corrected On Site.
- 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.
- Critical - Observed employee applying gloves without washing hands. Corrected On Site.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed fries hot held at 123 degrees fahrenhiet in unmarked fryer baskets. No clips on baskets. Fries are hot held maximum of 2 hours, reheated to 210 degrees fahrenhiet. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
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3/30/2012 | 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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10/19/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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