Basic - Covered waste receptacle not provided in women's bathroom.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee took bun off of grill and placed it into to go box to sell to customer. **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans at steam table. Not over 4 hours reheated to 165° during inspection. **Corrected On-Site**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler to the right of cookline.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken breast
09/25/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No Heimlich maneuver/choking sign posted.
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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