- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken ,soup,sauces, potatos and numerous items in walkin cooler,
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. potatos on cookline out of temperature , 105 degrees, reheated, Corrected On Site.
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. PIC states that it takes until 3 pm to heat,now 10:30, placed in oven, Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw seafood over cooked seafood ,reachin cookline, Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. pooled eggs over cooked potatos ,walkin cooler.
- Critical. Observed food stored on floor. walkin cooler, Corrected On Site.
- Critical. Observed food stored on floor. walkin freezer
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. washed gloves and kept working, Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in utility sink, Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on gloves
- Equipment or utensils not designed or constructed in a durable manner. no handles to dispense food, bulk container
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. blocked by lemons, Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 300+
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3.
- Critical. Please see inspection report for more details.
- A water filter shall be made of SAFE MATERIALS.
- Surface Characteristics. (A) Except as specified in Paragraph (B) of this section, materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be: (1) SMOOTH, durable, and EASILY CLEANABLE for areas where FOOD ESTABLISHMENT operations are conducted; (2) Closely woven and EASILY CLEANABLE carpet for carpeted areas; and (3) Nonabsorbent for areas subject to moisture such as FOOD preparation areas, walk-in refrigerators, WAREWASHING areas, toilet rooms, mobile FOOD ESTABLISHMENT SERVICING AREAS, and areas subject to flushing or spray cleaning methods. (B) In a TEMPORARY FOOD ESTABLISHMENT: (1) If graded to drain, a floor may be concrete, machine-laid asphalt, or dirt or gravel if it is covered with mats, removable platforms, duckboards, or other suitable APPROVED materials that are effectively treated to control dust and mud; and (2) Walls and ceilings may be constructed of a material that protects the interior from the weather and windblown dust and debris.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Theme park food carts shall operate adjacent to or within 300 feet of the support facility.
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11/02/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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