- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- 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. Scooping ice with cup. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, potato salad pork in reachin cooler.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license, expired 6-01-12.
- Critical - Observed food stored on floor, potatoes.
- Critical - Observed handsink draining slowly.
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8/1/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Employee training expired 06/12/11. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed toxic item stored by food. Empty bleach bottle on top of potatoes. Corrected On Site.
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1/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee training expired 06-12-11.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, potatoe salad slaw.
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7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Sanitizer side not set up when washing dishes.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times, blocked by fan. Corrected On Site.
- Critical - No conspicuously located thermometer in reachin cooler leftside. Corrected On Site.
- Critical - No conspicuously located thermometer in reachin cooler rightside. Corrected On Site.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food, watch.
- Observed single-service articles stored without protection from contamination, hinged containers not inverted.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Baked beans at 132 degrees fahrenheit, spegitti/meatballs at 131 degrees fahrenheit for less than 4 hours.
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3/18/2011 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sausage link at 127 degrees fahrenheit sausage patty at 116 degrees fahrenheit for less than 4 hours.
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7/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No handwashing sign provided at a handsink used by food employees.
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6/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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