- 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.
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10/27/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
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08/27/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Various products held in crock pots.
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers . **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken 51°f, steak 47°f, cut tomatoes 48°f, cut lettuce 48°f . Front prep reach in cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Steak 84°f, rice, 114°f, beans 120°f , in crock pots . Chicken 108°f, ground beef 127°f , steak 99°f on countertop area.
- High Priority - Toxic substance/chemical stored by or with food. Butane fuel. **Corrected On-Site**
- 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
- Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Serving spoons stored with food debris inside reach in cooler . **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware washing area.
- 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 - No soap provided at handwash sink. Kitchen and ware washing area. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Beans .
- 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. Ambient air temp 52°f . Front prep reach in cooler .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Steak, rice
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08/26/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/16/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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