- Basic - Fan cover in walk-in freezer has accumulation of dust/debris. Dust build up on fan covers
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop laying in bulk flour container
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Lettuce 53°, tomatoes 49°, sour cream 48°, cole slaw 47°, house made ranch dressing 48°, hard boiled eggs 47°, all items in salad station cooler top and bottom. Corrective action-turned unit colder and keep lid closed as it is very hot in kitchen
- High Priority - Raw fish/seafood cold held at greater than 41 degrees Fahrenheit. shrimp 50°, scallops 49°, clam strips 48°, scallops 50°, oysters 48°, All in top portion of make table on cooks,line. Corrective action-placed ice bags on all products
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Hot dogs 48°, chicken 50°, Chicken tenders 52°, chicken wings 49°, All on bottom of reach on cooler on cooks line. Corrective aciton-placed ice bags on all products **Repeat Violation**
- 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. Milk container opened Monday (per employee) not date marked.
- 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 at end of cools lime ambient temperature at 57°, cooler next to cooler at end of cooks line ambient temperature 48°, cooler in salad making station ambient temperature 46°. Establishment has two other reach in cooler and two walk in coolers working properly
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw, ranch dressing prepared on Tuesday morning ( per employee) not date marked **Repeat Violation**
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6/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In gaskets on reach in coolers
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen area
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop laying in bulk flour container **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream packets 55° in top of salad make table. Corrective action-place ice over product
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken drums 47° in top portion of make table on line. Corrective action-place fresh ice bag over product
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Area around soda nozzles have some black/green build up.
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8/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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