- Intermediate - Handwash sink used for purposes other than handwashing. A pitcher, towel and sanitizer dispenser were in the kitchen hand sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sink **corrected on site ** Restroom
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11/03/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the reach in refrigerator, in the kitchen. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. The sneeze protection was not correctly positioned for the mini bagels on the counter. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. A pitcher, towel and sanitizer dispenser were in the kitchen hand sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen sink **corrected on site ** Restroom
- 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 written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the waffle batter, plan was given today.
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09/02/2014 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in freezer and refrigerator in kitchen
- Basic - Wood food-contact surface not properly sealed. Cabinet edge cut to adapt for sinks, not sealed
- High Priority - Toxic substance/chemical stored by or with food. Orange spray degreaser on prep counter with food and single serve **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Minute maid 2 dispenser unit.
- 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. Dairy in reach in cooler, kitchen **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Broom, mop, dustpan. **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. In kitchen. Also no sign Also no paper towels ** All items noted here were corrected on site**
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6/10/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. For reach in in dining, NPR for upright refrigerator/freezer in kitchen. Priority: Basic Time extended.
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6/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. On bulk cereal dispenser. Priority: Basic
- Basic - Observed: Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Cups/lids in kitchen. Priority: Basic
- Basic - Observed: Clean utensils or equipment stored in dirty drawer or rack. Spoons in drawer. Priority: Basic
- Intermediate - Observed: 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, cream cheese in refrigerators. Priority: Intermediate
- Basic - Observed: Employee personal food not properly identified and segregated from food to be served to the public. 2 bags in kitchen refrigerator. Also ramen noodles in cabinet over prep area(Denise). Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Priority: High Priority
- Basic - Observed: In-use utensil for non-potentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Sugar. Priority: Basic
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/ware washing machine. Priority: Intermediate
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. For reach in in dining, NPR for upright refrigerator/freezer in kitchen. Priority: Basic
- Intermediate - Observed: No handwash sink for employees. Priority: Intermediate
- Intermediate - Observed: No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Priority: Intermediate
- Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
- Intermediate - Observed: No three-compartment sink is provided for warewashing. Priority: Intermediate
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3/7/2014 | Routine - Food | Warning Issued |
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