- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Side of fryer.
- Basic - Build-up of grease/dust/debris on hood filters.
- 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.
- Basic - Food stored on floor. Trays of potatoes under oven. **Corrected On-Site**
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer. On door, will not close properly.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over salad station.
- Basic - Stored food not covered in walk-in cooler. Soups, meats.
- High Priority - Raw animal food stored over cooked food. Raw chicken over gyro meat in walk-in cooler. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils.
- Intermediate - Nonfood-grade basting brush used in food. Replaced. **Corrected On-Site**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Kitchen.
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5/14/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Drawers and salad cooler.
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10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Walk-in cooler not maintaining time/temperature control for safety foods at or below 41° , ambient at fan 37° foods at 44-45°. Reach-in cooler drawers not maintaining time/temperature control for safety foods at or below 41°, foods at 49-50°.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Drawers and salad cooler.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gravy overnight in walk-in cooler at 55-59°. Stop-saled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cut leafy green 55° cut tomato 56° less than 4 hours, iced to chill/store, side salad cooler. Walk-in cooler rice, moussaka, spinach pies, tuna 44-45°. Spinach pies, potato sitting at room temp 80-74°, less than 4 hours, moved to chill/store in adequate refrigeration. Chicken, raw ground beef, hot dog 49-50° in line drawers, less than 4 hours, moved to chill/store in adequate refrigeration.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Gravy in walk-in cooler at 55-59° overnight.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Green beans 109° gravy 111° in steam table, less than 4 hours, moved to reheat and hold on stove top.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tuna.
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10/15/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Sides of fryers.
- 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.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Prep area.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry. On floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice, mousaka at 43-44? in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spinach pies on shelf 118-121? moved to walk-in cooler. Recommend utilizing equipment that maintains pies at 135-140? or must use time as control by labeling 4 hour usage.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area.
- Intermediate - Spray bottle containing toxic substance not labeled. Clorine. **Corrected On-Site**
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4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk-in foods 44/45f.
- Critical - Hand wash sink lacking proper hand drying provisions. front.
- Lights missing the proper shield, sleeve coatings or covers. dish area.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quaternary.
- Critical - Observed cloth used as a food-contact surface. on gyro mt. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. line cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk-in=beef 44/rice 45f
- Critical - Observed uncovered food in holding unit/dry storage area. some foods in walk-in freezer.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. green beans 128f/temp fell when water added to steam line pan/reheat greater than =165f to hold greater than =135f.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... milk/salad cooler, ambient 50f.
- Critical - No conspicuously located thermometer in holding unit... milk/salad cooler.
- Observed attached equipment soiled with accumulated grease... hood.
- Observed build-up of grease on nonfood-contact surface... hood filters.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... milk 51f in cooler, ambient 50f; discarded on site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... soup, moussaka, eggplant, spinach pies, lamb 43/44f in walk-in.
- Critical - Observed uncovered food in holding unit/dry storage area... dry rice. Corrected On Site.
- Critical - Observed unlabeled spray bottle... sanitizer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked... spinach pies, moussaka in walk-in.
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3/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- No copy of latest inspection report.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed unlabeled spray bottle... sanitizer, degreaser. Corrected On Site.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food being cooled by nonapproved method... chk/rice soup in deep plastic bucket, portions split to cool properly. Corrected On Site.
- Observed residue build-up on nonfood-contact surface... sliding tray in 3-comp sink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... lamb in steam unit 116-105f, flame was out. Reheated to hold. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... spinach pies not held under temp. control at 116-124f on cook line. Will be cooled to hold.
- Critical - Raw gyro not continually increasing in cooking temp while in use, heat turned off when not in use. Corrected On Site.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... soup 107-127f, discarded.
- Critical. Observed raw animal food stored over cooked food... raw chicken, beef over soup.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair... freezer.
- Critical. Hand wash sink lacking proper hand drying provisions.
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9/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... chicken 58-61f double-panned on ice. Corrected On Site.
- Critical. Observed food being cooled by nonapproved method... chowder soup in deep plastic buckets on table. Moved to ice bath. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation... steaks and gbeef burgers. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored... cutting boards in hand sink basin at bar. Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched... spoons.
- Critical. Handwash sink not accessible for employee use at all times... bar. Corrected On Site.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only... through ceiling tiles.
- 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.
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3/4/2010 | Routine - Food | Warning Issued |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... walk-in cooler ambient 47f. No foods in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... 1 of 2 line coolers. No foods in unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... salad prep. No foods in unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... display cooler. No foods in unit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Manager lacking proof of Food Manager Certification... new licensee.
- 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... new licensee.
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9/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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