Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies in uv trap.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - No handwashing sign provided at a hand sink used by food employees.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
Basic - Soiled reach-in cooler gaskets. Prep table on line.
High Priority - Raw animal food stored over ready-to-eat food. Eggs over condiments.
High Priority - Toxic substance/chemical stored by or with food. On prep table and dishwasher. **Corrected On-Site**
Intermediate - Buildup of soiled material in the reach-in cooler. Prep table on front line.
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. Cheese.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
09/04/2014
Routine - Food
Inspection Completed - No Further Action
Intermediate - Hot water not provided/shut off at employee handwash sink.
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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