These are the latest restaurant inspection reports submitted by state safety and health inspectors to Volusia County from September 21 to September 26.
The Florida Department of Business and Professional Regulations described the inspection report as a “snapshot” of what was happening at the time of the inspection. On any given day, the business may have fewer or more violations than recorded in the most recent inspection. Inspections conducted on any given day cannot represent the overall long-term status of the enterprise.
-Intermediate-Required employee training for all employees has expired. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
-Basic-There is no hand washing sign on the sink used by food staff. Kitchen **On-site correction**
-High priority-The vacuum circuit breaker is missing on the mop pool tap or the accessory/separator added to the mop pool tap.
-Basic-Staff personal items or disposable service items stored in or above the food preparation area, food, cleaning equipment and utensils. -Dry storage.
-Basic-Staff personal items or disposable service items stored in or above the food preparation area, food, cleaning equipment and utensils. Store dry.
-High priority-Toxic substances/chemicals in or stored in food. In the office, spray and wax chips and candy boxes. **On-site corrections**
-Intermediate level-starting from the preliminary inspection: Intermediate level-establishment of food managers without certification. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **. **caveat**
-Intermediate-From the initial inspection: Intermediate-No evidence of required state-approved employee training is provided to any employee. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **caveat**
-High priority-raw animal food is not properly separated in the storage unit. Raw shelled eggs are stored in ground beef and placed in a refrigerator. The burger is freshly cooked. **On-site corrections**
-High priority-The strength of the dishwasher’s chlorine disinfectant does not meet the minimum requirements. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. Chlorine 0 PPM. 100 PPM **On-site correction**
-High priority-employees touch bare body parts and then engage in food preparation work, move clean equipment or utensils, or touch unpackaged disposable service items without washing their hands. The female worker moved har, pants and mask. She can serve food without washing her hands.
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. On the glass display on the front counter, the refrigerator milk 48°F-refrigerated)/1 hour; the storage area of ​​the double glass door will enter the cooler butter (48°F-refrigerated)/1 hour. It is recommended to be placed in another unit. **Corrective measures have been taken**
-Intermediate-a spray bottle containing unmarked toxic substances. Wash the liquid in the spray bottle in the sink by hand. Operators marked as disinfectants. **On-site corrections**
-Basic-Staff personal items or disposable service items stored in or above the food preparation area, food, cleaning equipment and utensils. The phone is stored on top of the waffle mix container in the preparation area. **On-site corrections**
-Basic-There is no hand washing sign on the sink used by food staff. **On-site correction** in the bathroom
-Basic-The strength of the chlorine disinfectant of the wipe is incorrect. 0 PPM. **On-site corrections**
-Intermediate-Time/temperature control of commercially processed ready-to-eat foods, used for the opening and preservation of safe foods, the date after opening is not correctly marked for more than 24 hours. milk. **On-site corrections**
-Intermediate-The sink cannot be used by employees because it is stored in the sink. barrel. **On-site corrections**
-Intermediate-Quaternary ammonium chemical test kit is not provided when using quaternary ammonium chemical disinfectant in three-cell sink/dishwasher
-Basic-Keep the ambient temperature in the device inconspicuous. Sandwich station. **On-site corrections**
-Intermediate-Food manager certification has expired. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/expired 6/2020.
-Basic-Leaking pipes and/or taps/handles. There is a wash basin near the bar upstairs, and the drain pipe has been disconnected to install a soda machine
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. The colder flan (46-49°F- keep cold)/; milk (45°F- refrigerate)/ 2 hours in the front counter. The operator whose unit temperature rises. **Corrective measures have been taken**
-High priority-The concentration of the wiping cloth solution exceeds the maximum allowable concentration stored in this location, which may cause cross-contamination of food, equipment, utensils, linen, single-use or single-use items. The operator corrected 50 PPM. **On-site corrections**
-Basic-Bowls or other containers without handles are used to dispense food. In the bowl before the cooking line, used to distribute meat in the cooler. **On-site corrections**
-Basic-The ceiling/ceiling tiles are damaged or damaged. On the ice machine, in a dry storage area. **On-site corrections**
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware. Employee drinks on the table, next to the sandwich press. **On-site corrections**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Thinly sliced ​​cheese at the front of the production line (45-48°F-refrigerated)/3.5 hours. Cool in another device. **Corrective measures have been taken**
-Intermediate-No paper towels or mechanical hand dryers are provided on the sink. Press the food preparation area to sink. **On-site corrections**
-High priority-The ripening/heating time/temperature of safe food is not cooled from 135°F to 70°F within 2 hours. The pasta can be cooked by walking for 2.5 hours in the cooler 82F. The operator voluntarily discards it. **Corrective measures have been taken**
-High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse.
-High priority-Time/temperature control for safe food with safe temperature below 135 degrees Fahrenheit or higher. In the rice cooker, in the kitchen. Rice (128°F-Keep warm) / 30 minutes. The operator reheats. In the basket chicken in the frying pan (76°F-heat preservation) / 5 minutes; the operator reheats. **Corrective measures have been taken**
-Intermediate-The sink cannot be used by employees due to being blocked by bicycles. The operator has moved. **On-site corrections**
-Basic-Accumulate food residue, dust or dirt on non-food contact surfaces. Flour on the container in the kitchen.
-High priority-Keep the shelled eggs at room temperature, where the ambient temperature is higher than 45 degrees Fahrenheit. **caveat**
-High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. **caveat**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Pepsi cooler sprout 51f, raw chicken 50f, shrimp 45f, noodle 45f. The cooler on the opposite side of the wok Cookline cooler pork 61f, beef 57f, shrimp 58f, beef 64f, pork 72f, tofu 62f, beef 70f staff stored in the cooler for less than 4 hours and then put it in the refrigerator. The manager country calls this technology refrigeration technology. Delfield chicken and batter 44f chicken 62f were not actively prepared. Field Technology **Warning**
-High priority-Time/temperature control for safe food with safe temperature below 135 degrees Fahrenheit or higher. Wonton 77f employee heating **Warning**
-Intermediate-The inside of the entry refrigerator is soiled by the accumulation of food debris. Pepsi Cooler **Warning**
-Basic-Dead cockroaches in the premises. There is a dead cockroach on the floor between the two coolers. There are 2 dead cockroaches in the ladies room. **On-site calibration** **Warning**
-Basic-Appliances in use stored in still water below 135 degrees Fahrenheit. **On-site correction** **Warning**
-Basic-Soil residues accumulate on non-food contact surfaces. The appearance of the soy sauce, flour, cornstarch container **Warning**
-Basic-Grease, food residue and/or dust have accumulated on the wall. **Warning** through 3 compartments sink
There were 11 violations in total and no high priority. -Intermediate-Preliminary inspection: Intermediate-The cutting board is stained/dirty. **caveat**
-Intermediate level-from the preliminary inspection: Intermediate level-The inside of the extendable refrigerator is soiled by accumulation of food residues. Pepsi Cooler **Warning**
-Basic-Start with preliminary inspection: Basic-Grease accumulation on non-food contact surfaces. Hood filter **Warning**
-Basic–Start with preliminary inspection: Basic-The floor is dirty under the cooking equipment and reaches into the refrigerator. **caveat**
-Basic–Start from the preliminary inspection: Basic-There is a large amount of accumulated grease, dust or food residue on the hood. **caveat**
-From the follow-up inspection on September 22, 2020: The employee declares that the range hood cleaner will arrive. **Extension of time**
-Basic–Start from the preliminary inspection: Basic-Accumulation of ice cubes in the extendable refrigerator. Freezer **Warning**
-Basic–Start from the preliminary inspection: Basic-Prepare the shelf under the table to be soiled with food debris and rust. **caveat**
-Basic-Start with preliminary inspection: Basic-accumulation of soil residue on non-food contact surfaces. The appearance of the soy sauce, flour, cornstarch container **Warning**
-Basic–Start from the preliminary inspection: Basic-Grease, food residue and/or dust have accumulated on the wall. **Warning** through 3 compartments sink
-High priority-Store Clorox spray bottles in or with disposable service items. Store dry. **On-site corrections**
-Basic-Lights in food preparation, food storage or dishwashing areas lack proper protective covers, bushing coatings or covers. The kitchen and bathroom lights have a sleeveless sleeve with glass bulbs.
-High priority-The spray hose of the sink is lower than the water filling edge of the sink. 3 compartment sink **on-site calibration**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. The manager said that ricotta cheese (Ricotta) is 46 degrees Fahrenheit, pointing out that when preparing and cleaning the cooler refrigerator (less than 2 hours).
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. The sauce from the previous day is not dated.
-Intermediate-The employee training required by some employees has expired. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
There were 13 violations in total and no high priority. -Intermediate-The manager or person in charge lacks proof of food manager certificate. **caveat**
-Intermediate-No paper towels or mechanical hand dryers are provided on the sink. -Two bathrooms share a paper towel dispenser, located outside the toilet door.
-Intermediate-No plan review has been submitted and approved-Renovation in progress or in progress. Must go to 2601 Blair Stone Rd, Tallahassee, Florida. , The DBPR H and R Plan Review Office of FL 32399-1011 submits plans and plan review applications. The plan must be submitted and approved within 60 days. -The archived current plan shows a storage room that must be updated, submitted and approved for plan review, and shows recent/ongoing modifications. 3 compartments sinks, sink, chest freezer, multiple prep tables, ice cream maker and desktop lotion/drawer cooler. **caveat**
-Intermediate-No proof of required nationally recognized employee training is provided for any employee. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **caveat**
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. Chicken wings reach into the freezer
-Basic-Trash must be stored in a container until it is picked up so that insects and rodents cannot reach the trash.
There are a total of 12 violations and no high-priority violations. -Intermediate-The cutting board is dirty/dirty. **On-site corrections**
-Basic-Mold-like substance on non-food contact surface. The appearance of the ice machine. There is a container of pepper outside the box. The manager lost the box.
-Basic-Employees eat in food preparation areas or other restricted areas. Employees eat on the cookware
-Basic-The floor is dirty when walking in the cooler and smells like mold. The equipment that walks in the cooler is not currently used for refrigeration. It is recommended to keep the door open to maintain air circulation. Floor dirt cleaning area.
-Basic-The working food container taken out of the original container is not identified with a common name. sugar
-High priority-There is no need to change disposable gloves as needed after changing tasks or when damaged or dirty. The male waiter touched the mask with gloves and started serving food without changing gloves or washing hands.
-High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse.
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. In the kitchen, the top of the production line unit, the butter container inside another container. The operator is not sure whether the food has been placed there. Butter (48°F-refrigerated) **take corrective action**
-Intermediate-currently unlicensed food service manager with four or more employees engaged in food preparation/processing. The list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **field corrections**.
-Basic-The jewellery worn by employees on their hands/arms when preparing food is not a flat ring. Female food worker with watch, preparing food. **On-site corrections**
-High priority-The vacuum circuit breaker is missing on the mop pool tap or the accessory/separator added to the mop pool tap. Vacuum circuit breaker with wrong separator sink. **On-site corrections**
-Intermediate-The sink cannot be used by employees because it is stored in the sink. Side of ice cream. **On-site corrections**
-Basic-Keep the ambient temperature thermometer in the device indistinct. **On-site corrections**
-Intermediate-Quaternary ammonium chemical test kit is not provided when using quaternary ammonium chemical disinfectant in three-cell sink/dishwasher
There were 11 violations in total, with no high priority. -Intermediate-The manager or person in charge lacks proof of food manager certificate. **caveat**
-Intermediate-There are no paper towels or mechanical hand dryers on the sink. The toilet shares a towel dispenser outside the toilet door.
-Intermediate-No proof of required nationally recognized employee training is provided for any employee. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **caveat**
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, not stored on the correct date for more than 24 hours.
-Basic-The bathroom located inside the facility is not completely closed with a tightly installed automatic closing door.
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware. Staff drinks on the bar counter
-Basic-There is stagnant or slow-draining water in the sink. The sink is in the back room **Warning**
-Intermediate-Preliminary inspection: Intermediate-employees do not need to wash hand basins. There is no sink in the separate dry storage room with ice maker. **Warning**-Follow-up inspection according to 2020-09-16: There is no sink. **Extension of time**
-According to follow-up inspection 2020-09-22: The sink has been installed, but it is not draining. When the electricity is recycled, the electric pump used to discharge sewage cannot run. Currently, water is being discharged into the bucket through the sewage pump. The sewage pump pipe can be drained through the wall through the PVC pipeline and discharged into the drain pipe of the dish room. It is recommended that the operator call the plan review to see if the electric pump currently installed in the sink is allowed to discharge sewage. **Extension of time**
-Intermediate-Starting from the preliminary inspection: Intermediate-No plan review has been submitted and approved-ongoing or ongoing renovation. Must go to 2601 Blair Stone Rd, Tallahassee, Florida. , The DBPR H and R Plan Review Office of FL 32399-1011 submits plans and plan review applications. The plan must be submitted and approved within 60 days. The business office directly purchased the building next door and has begun to rebuild it. Hope to increase dining and expand kitchen/meal preparation area and refrigerator. There are two freezers for storing food. There are also ice machines in the same area. No plans for renovation were submitted. **caveat**
-High priority-Employees fail to wash their hands before starting to handle food with gloves.
-High priority-Raw animal foods are stored higher than ready-to-eat foods. Raw crusty eggs are stored on top of the container with prepared lettuce and tomatoes.
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Beef hash and sausage patties marinated at 45°f in a cool drawer without handles. It is recommended that the operator move the TCS food to another drawer.
-Intermediate-On-site, time/temperature control, used for safe food prepared on-site, and stored for more than 24 hours, not properly dated, cooked, thinly sliced ​​corned beef is placed in the refrigerator.
-Basic-Food is stored in places exposed to splash/dust, and syrup containers are stored next to the sink.
-High priority-incorrect storage of toxic substances/chemicals. Canned vodka is sealed in an after-drink storage tank
-Intermediate-The accumulation of black matter inside the ice maker. Small strips of substance along the white panel inside the machine
-Intermediate-No need to register a food manager. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. The employee said that he recently accepted the test and will receive a certificate soon **Warning** **Warning**
-Basic-The floor is dirty/debris accumulation. Under the soda bib, along the wall near/below the ice machine
-Basic-The items stored at one time are incorrect. Plastic cups, paper towels, toilet paper and various other disposable service items should be placed in the trunk on the floor.
-Basic-The storage area is not kept clean and orderly. Liquor storage equipment with various equipment scattered around/above the product. Fan, stool, pvc, lightning protection equipment.
-High priority-Raw animal foods are stored higher than ready-to-eat foods. Raw shrimp surpassed product, and raw chicken surpassed product. **Corrective measures have been taken**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Take a stroll in the cool rice (57°F-refrigerate). Move out of the kitchen to have lunch, then go for a walk in the cool refrigerator. Operator lays bare on the plate **takes corrective action**
-High priority-Time/temperature control for safe food with safe temperature below 135 degrees Fahrenheit or higher. Fried shrimp 120F / 15 minutes. The operator sits in the cool refrigerator. **Corrective measures have been taken**
-Intermediate-Some employees do not have the required state-approved employee training certificate. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
-Basic-Dead cockroaches in the premises. There are 2 dead cockroaches in the cooking line and 1 in the rear storage area. **On-site corrections**
-Basic-Employees eat while preparing food. Employee in gloves eating in cookline. **On-site corrections**
-Basic-Employees have no hair restraints when preparing food. There are 2 male food workers in the kitchen
-Basic-There is no hand washing sign on the sink used by food staff. **On-site correction** in the kitchen
-Basic-The working food container taken out of the original container is not identified with a common name. The flour container of the cookware is not marked, and the storage area is not marked with salt. **On-site corrections**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Raw beef 45F, raw sausage 46F, and the bottom of the glass reaches the refrigerator in the storage room. Move to another radiator ** Corrective action taken**
-High priority-Time/temperature control of safe food, use time as public health control, and indicate that the time exceeds the 4-hour limit. The butter marked at 7 am will be discarded at 11 am. At 12:30 pm at the time of the inspection, the butter was stored in the freezer and returned at the end of the 4 hours. Operator is discarded
-Basic-Staff personal items or disposable service items stored in or above the food preparation area, food, cleaning equipment and utensils. Mask **On-site correction**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Cheese 45F, ham 45F moved to another freezer
-Intermediate-Black/green mold-like substances have accumulated inside the ice maker. A small amount **on-site correction**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. In the main cookware cooler, feta cheese is refrigerated at 53F for 10 minutes and at 46F for 10 minutes. The operator moves down. **Corrective action taken** **Repeated violation**
-Intermediate-Ready-to-eat, time/temperature control of safe food that is opened/prepared, frozen, then thawed and kept at a refrigerated temperature that is not properly dated. The bag contains deli meat with frozen dates, please put it in the refrigerator.
-Intermediate-The employee training required by some employees has expired. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. July 2019
-Intermediate-Soil residues in food storage containers. When walking in the cold room, the container with the thawed sliced ​​cheese bag **On-site correction**
-Basic-The ceiling/ceiling/vents are dirty with food residue, grease and dust. In the food preparation area, storage area.
-Basic-Lights in food preparation, food storage or dishwashing areas lack proper protective covers, bushing coatings or covers. The bag above the boxed soda, the end of the cookware
-Basic-The strength of the chlorine disinfectant of the wipe is incorrect. Correct 0 ppm cl to 50 ppm cl **On-site correction** **Repeat violation**
-High priority-Raw animal food is stored higher than ready-to-eat food. Raw chicken is stored in sauce on walk in the cooler. **caveat**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Shrimp, thinly sliced ​​pork, tofu between 44°F and 45°F in the induction cooker can reach cooler places. It is recommended that the operator keep the lid closed. **caveat**
-High priority-Time/temperature control for safe food with safe temperature below 135 degrees Fahrenheit or higher. Rice cooked at 112°f on the cooking line. The operator cooked it 1 hour ago. It is recommended that the operator reheat it to 165°f and keep it warm at 135°f. **caveat**
-Intermediate-Keep the ambient air thermometer in the device inaccurate within plus or minus 3 degrees Fahrenheit. **caveat**
-Basic–Start with preliminary inspection: Basic-Grease/dust/debris accumulated on the hood filter. **caveat**
-Basic–Start from the preliminary inspection: Basic–Water stains appear on the ceiling tiles throughout the kitchen. **caveat**
-Basic–Start from the initial inspection: Basic–The plastic pot is cut in half and used as a spoon. **caveat**
-Basic–Start from the preliminary inspection: Basic-The grease on the wall accumulates on the end of the cookware, and the food residue is dirty. **caveat**
-Intermediate-No paper towels or mechanical hand dryers are provided on the sink. **On-site corrections**
-High priority-employees break up unprocessed eggs in shell and then handle ready-to-eat food and/or clean equipment or utensils without washing their hands. Boiled eggs in the shell can be handled without proper hand washing. Another cook broke the egg and did not wash his hands properly before putting on new gloves. The dishwasher did not wash hands properly when handling dirty and clean dishes. During the inspection, ask employees how to wash their hands properly. **Corrective action has been taken** **Warning**
-High priority-employees touch ready-to-eat food with bare hands-not heating food as the only ingredient to 145 degrees Fahrenheit, nor immediately adding it to other ingredients for cooking/heating to the lowest temperature to allow bare hand contact. The company has no approved alternative operating procedures. When plating, cook with bare hands and eat directly. Employees are told to wash their hands and put on gloves. Check the correct hand washing method with the staff. **caveat**
-High priority-Time/temperature control of safe food is issued to stop sales due to wasted time. It was still in use after four hours, and the control butter was still in use. The timeout time is 7:30 AM and the observation time is 11:55 am
-High priority-Time/temperature control of safe food, use time as public health control, and indicate that the time exceeds the 4-hour limit. See discontinued sales. It was observed that the service line butter that started at 7:30 AM was still in use at 11:55 AM.
-High priority-There is no time stamp for the time/temperature control of safe food that is determined to be used as food held in public health control in the written procedure. The batter on the chef line that each chef keeps on time has no time stamp. Cooked batter has been used for about half an hour. Cook the correct time in the container. **On-site corrections**
-High priority-Incorrect storage of toxic substances/chemicals. Quick San spray bottles are stored on the food preparation table.
-Intermediate-The slicer blade is dirty with old food scraps. A buildup was observed on the clean slicer blade in the food preparation area.
-Basic-The ceiling/ceiling/vents are contaminated with accumulated food debris, grease, dust or mold. Set up on the ceiling vent in front of the bar area of ​​the house.
-Basic-Employees have no hair restraints when preparing food. The dishwasher does not bind hair when handling clean dishes. The employees placed appropriate headbands on site. **On-site corrections**
-Basic-equipment and utensils are not properly air-dried-wet nest. Clean tableware is stored in a wet plastic container on a clean tableware rack in the dishwashing area.
-Basic-Hang the tape over the food/food preparation area/food contact equipment. Fly the tape storage area above the food preparation area/service area.
-Basic-Cracked or cracked food storage container/container lid. Several cracked or damaged food containers were observed on the clean shelf in the dishwashing area.
-Basic-Food is stored on the floor. Observe the two fuel tanks stored on the floor of the dry cargo trailer.
-Basic-The items stored at one time are incorrect. A situation where a single service container is stored on the floor of a drying trailer at the rear of a building.
-Basic-Unwashed fruits/vegetables are stored together with ready-to-eat food. Observe unwashed onions and place them on cooked meat that can be eaten immediately when walking in the refrigerator. Unwashed avocados are stored above the ready-to-eat food (salad) in the service area.
-High priority-The strength of the dishwasher’s chlorine disinfectant does not meet the minimum requirements. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. 0 ppm cl
-High priority-Raw animal food is stored higher than ready-to-eat food. -Put the raw fish on a bag of chili and put the quick-cooker in the freezer. On-site correction-the condition of the shelled eggs on the butter **corrective measures have been taken**
-High priority-Time/temperature control for safe food with safe temperature below 135 degrees Fahrenheit or higher. Cooked onions 73F and 118F above the stove. Go out before lunch. Each operator, discard after lunch. Recommended use of time as a public health control
-High priority-The concentration of the wipe cloth disinfectant exceeds the maximum concentration allowed. The spray disinfectant used on the cutting board is greater than 200 ppm cl
-Intermediate-When chlorine disinfectant is used in the three-cell sink/dishwasher, no chlorine chemistry test kit is provided.
-Intermediate-Provide unprocessed/undercooked animal food, and the company has no written consumer consultation. Raw animal food must be fully cooked before use. **On-site corrections**
-Intermediate-The required employee training for some employees has expired. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2019
-Basic-Time/temperature control of safe food thawed in dead water. Chicken and beef **on-site correction**
-High priority-The heating bar fails to turn black to indicate that the disinfection temperature of 160 degrees Fahrenheit has been reached on the surface of the dish and/or the high temperature holding thermometer has not reached 160 F. Stop using the dishwasher for disinfection and set manual disinfection until the dishwasher is repaired. Ran dishwasher 2 plus time
-High priority-living in the kitchen, food preparation area, food storage area and/or bar area, small flying insects. There are 2 flies flying over the trash can in the Dishmachine area.
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. TCS dressing 57f, put sour cream in another cooler for less than 4 hours.
-Intermediate-Black/green mold-like substances have accumulated inside the ice maker.
-Intermediate-Keep the ambient air thermometer in the device inaccurate within plus or minus 3 degrees Fahrenheit. Enter the cool drawer cookware
-Intermediate-The sink cannot be used by employees because it is stored in the sink. The hand sanitizer bucket is stored in the bar.
-Intermediate-The manager or person in charge lacks proof of food manager certification. The manager points out that the card has expired and arranges for a test.
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware.
-Intermediate-From the initial inspection: Intermediate-No evidence of required state-approved employee training is provided to any employee. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **caveat**
-Follow-up inspection from 2020-09-21: The manager is confused about what training is needed. **Extension of time**
-Basic-Preliminary inspection: Basic-The fan cover in the walk-in cooler has accumulated dust or debris. **caveat**
-Basic–start from the preliminary inspection: basic-maintain no obvious ambient temperature thermometer in the device. Salad unit. **caveat**
-Intermediate level-from the initial inspection: intermediate level-accumulation of food residues/fat on food contact surfaces. On the back of the grill in the kitchen.
-Basic–Preliminary inspection: Basic-The floor is not smooth and durable. in the kitchen
-Intermediate-When chlorine disinfectant is used in the three-cell sink/dishwasher, no chlorine chemistry test kit is provided.
-High priority-Employees fail to wash their hands before starting to handle food with gloves. After breaking the egg
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. The single serving butter and tcs creamer 71F are placed in the dining room. The operator discusses with the employee and discards it. **Corrective measures have been taken**
-Basic-Staff personal items or disposable service items stored in or above the food preparation area, food, cleaning equipment and utensils. Mobile phone, cookware **On-site correction**
-Basic-Keep the ambient temperature thermometer in the device indistinct. Cookware cooler on the right **field correction**
-High priority-Employees fail to wash their hands before starting to handle food with gloves.
-Intermediate-When using chlorine disinfectant in the three-compartment sink, no chlorine chemistry test kit is provided.
-Intermediate-No paper towels or mechanical hand dryers are provided on the sink. **On-site corrections**
-Intermediate-Some employees do not have the required state-approved employee training certificate. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
-Basic-Wet wipes will occasionally spill on the food and non-food contact surfaces of the equipment, making it dirty.
-Basic-The working food container taken out of the original container is not identified with a common name. -flour.
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Cut lettuce 46°F, top of the front cooler-slice tomatoes 45°F, top of the front cooler
-Intermediate-Black moldy substances have accumulated inside the ice maker. **On-site corrections**
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware. -Dry storage rack. **On-site corrections**
-Intermediate-The non-corrosive surface of food contact equipment is rusted. Place it in a refrigerator in front of a microwave oven within reach.
-Basic-Food residue/soil residue has accumulated on the door handle of the appliance. Meat walks with a cool handle.
-High priority-Raw animal foods are stored higher than ready-to-eat foods. -Raw eggs, beef, and ready-to-eat food in a cool refrigerator -Raw sausages in sauce, real cold dishes **Warning**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. The opened canned mushroom 50F above the top of the covered container enters the cooler. Operator moves to **under warning**
-Intermediate-No proof of required nationally recognized employee training is provided for any employee. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **caveat**
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. Sausages cooked from Saturday **Warning**
-Basic-Food residue, dust or dirt accumulates on non-food contact surface. Light accumulation, reaching white range in radiator and true radiator **Warning**
-Basic-The working food container taken out of the original container is not identified with a common name. Sugar, flour **Warning**
-High priority-There is no need to change disposable gloves as needed after changing tasks or when damaged or dirty.
-Basic-Appliances in use stored in still water below 135 degrees Fahrenheit. **On-site corrections**
-High priority-The strength of the dishwasher’s chlorine disinfectant does not meet the minimum requirements. Stop using the dishwasher for disinfection and set up manual disinfection methods until the dishwasher is repaired and properly disinfected. **On-site corrections**
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. Cooked pork walking in the cooler.
-Basic-Keep the unit and cooler drawers without obvious ambient temperature thermometers.
-Basic-Salt container that is not identified by a common name among the working containers taken out of the original container.
-High priority-Cans are dented/rusted. See discontinued sales. 1 6.10 oz can of Alfredo sauce on the kitchen shelf
-High priority-Raw animal food is stored higher than ready-to-eat food. When walking on cool shelves, store the shelled egg cartons on the shelf above the marinara sauce. **On-site corrections**
-High priority-issued a stop sale due to poor food condition. Pizza stayed overnight in an unplugged place.
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Kitchen makeline unit chicken wings (48°F-refrigerated); / 1 hour, breaded chicken (48°F-refrigerated) / 1 hour. The operator places ice cubes **takes corrective action**
-High priority-Time/temperature control for safe food, use time as a public health control measure, and must not be discarded at the end of the 4-hour/6-hour cycle. See discontinued sales. Pizza was left unplugged overnight. The operator is discarded. **On-site corrections**
-Intermediate-Black/green mold-like substances have accumulated inside the ice maker.
-Intermediate-Some employees do not have the required state-approved employee training certificate. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
-Basic-Bowls or other containers without handles are used to dispense food. Reach into the cold bowl used to distribute the chopped sausage. **On-site corrections**
-Basic-The employee drink container walks in the cooler, and the opened soda is stored on the shelf by hot dogs. **On-site corrections**
-Basic-Employees who are not restrained in food preparation work, male and female workers.
-Basic-The piping system is damaged. Used in ice machine wash basins. Water leaked from the pipe under the sink to the floor.
-Intermediate-The sink is blocked by trash cans and cannot be used by employees. **On-site corrections**
-High priority-The strength of the dishwasher’s chlorine disinfectant does not meet the minimum requirements. Stop using the dishwasher for disinfection and set up manual disinfection methods until the dishwasher is repaired and properly disinfected.
-Intermediate-The interior of the extendable refrigerator is soiled with food residue, and a coffee refrigerator is placed on the front desk.
-Intermediate-Preliminary inspection: Intermediate-Employees use the sink as a trash pool There are ice cubes in the sink of the coffee station **Warning**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Canadian bacon and tomato slices in a cold rail at 60°f. Get out of the cooler for 1.5 hours. The operator moved back and walked in a cool place.
-Intermediate-The staff uses the sink as a dumping basin and pours ice into the sink at the front desk.
-Intermediate-Because it is blocked by the table, it is impossible to use the dishwasher to wash the sink for the employees.
-Basic-The working food container taken out of the original container is not identified with a common name. Flour container. **On-site corrections**
There are a total of 16 violations and no high-priority violations. -Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food has been turned on and maintained for more than 24 hours, and the date after opening is not correctly marked. Sliced ​​deli meat on walk in water cooler.
-Intermediate-No evidence of state-approved employee training required for employees employed over 60 days. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
-Basic-Food residues, dust or dirt accumulate on non-food contact surfaces, set aside in the entire kitchen, under the insulation unit.
-Basic-The ceiling/ceiling/vent is contaminated with accumulated food residue, grease, dust or mold.
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware. **On-site corrections**
-Basic-Equipment or appliances that are not designed or constructed in a durable way. The counter in the kitchen was repaired with duct tape.
-Basic-Keep an ambient temperature thermometer that is not obviously placed in the unit, extending into the cooler.
-Basic-Store maintenance equipment/tools in areas that may cause cross-contamination of food, equipment, utensils, linens, and/or disposable or disposable items.
-High priority-Chlorine disinfectant is used to disinfect clean equipment, but the equipment does not reach the appropriate minimum strength. Do not use equipment that has not been properly disinfected. 0ppm, the manager’s correction is 50ppm **On-site correction**
-High priority-improper storage of medication containers. Acid reflux medicine should be placed next to the single service glove on the shelf. The manager discarded **onsite correction**
-High priority-Raw animal foods are stored higher than ready-to-eat foods. **Site after correction**, shell eggs walking on vegetables
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Raw chicken (45°F-refrigerated); cheese (45°F-refrigerated) Feta (45°F-refrigerated). The manager pointed out that the entrance door had been delivered 2 hours ago. It is recommended to monitor the temperature and move the product when necessary.
-Intermediate-Food residue/fat accumulation on food contact surfaces. Dough tray, the manager said it will be cleaned today
-Intermediate-Ready-to-eat safe food and commercial products prepared on site, time/temperature control time exceeds 24 hours, and the date is not correctly marked. Prepared raw chicken, shredded cheese
-Basic-Food residue/soil residue accumulates on the hand wash sink. Back room sink, manager cleaned during inspection **On-site correction**
-Basic-The bathroom located in the facility is not completely closed with a tightly installed automatic closing door. Two bathroom doors
-Basic-Store food at least 6 inches from the ground. Plastic bottled drinks on the floor come in.
-High priority-Non-food grade containers for food storage-Direct contact with food. Large bathtub with handles. **caveat**
-High priority-Raw animal food is not properly separated according to the minimum required cooking temperature when stored in the refrigerator-Not all products are packaged. Raw chicken in raw shrimp. **On-site correction** **Warning**
-Intermediate-The accumulation of black mold-like substances in the freezer. Ice maker. **caveat**
-Intermediate-The hand washing sink is not always available to employees. Blocked by bulk food containers. **caveat**
-Intermediate-Due to items stored in the sink, employees cannot use the sink. pan. Dishwashing area. **caveat**
-Intermediate-No paper towels or mechanical hand dryers are provided on the sink. Boil the thread. **caveat**
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. Cooked chicken. **caveat**
-Basic-Soil residues accumulate on non-food contact surfaces. Ice shovel and dish rack. **Warning** **Warning**
-High priority-food prepared in private residences. See discontinued sales. Brownies and lemon bar desserts are at the front desk.
-Intermediate-Quaternary ammonium chemical test kit is not provided when using quaternary ammonium chemical disinfectant on three-cell sink/washing machine. **Repeat violation**
-Basic-The employee’s personal food is not correctly identified and stored separately from the food provided to the public. White cooler
-High priority-ready-to-eat, time/temperature control of safe food, marked with a date more than 7 days after opening/preparation. **On-site corrections**
-Intermediate-The operator did not properly track/mark the days of in-situ preparation, and the time/temperature control of the safe food prepared on-site was kept at refrigerated temperature before freezing, so that the date of the food was correctly marked when it was melted and kept in cold storage again Temperature. Lasagna in a cool place.
-High priority-Employees fail to wash their hands before starting to handle food with gloves.
-High priority-Unprocessed animal foods cannot be properly separated from each other according to the minimum required cooking temperature when stored in the refrigerator-Not all products are packaged. Raw chicken is stored on raw beef and arrives in the refrigerator.
-High priority-ready-to-eat, time/temperature control of safe food, marked with a date more than 7 days after opening/preparation. Sheep cheese arrives in a cool place.
-Intermediate-The sink in the bar area does not have paper towels or mechanical hand dryers.
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware. **On-site corrections**
-High priority-The strength of the dishwasher’s chlorine disinfectant does not meet the minimum requirements. Stop using the dishwasher for disinfection and set up manual disinfection methods until the dishwasher is repaired and properly disinfected.
-High priority-non-food grade containers for food storage, grocery bags-direct contact with food.
-High priority-Put raw animal food in ready-to-use food or store it in the refrigerator together with ready-to-eat food-Not all products are packaged. Raw chicken is stored in raw beef and walks in the refrigerator.
-High priority-Raw animal foods are stored higher than ready-to-eat foods. Raw eggs in shell are stored in the sauce in the cooler.
-Intermediate-Prepare meals on-site, time/temperature control, for safe food prepared on-site, and place for more than 24 hours (not correctly dated), and put the egg rolls in the refrigerator.
-Basic-Food scraps, dust or dirt on non-food contact surfaces, food scraps on cooker carts, shelves throughout the kitchen.
-Basic-The design or manufacture of equipment or utensils is not durable, and the glass is repaired with the tape on the sushi refrigerator.
-Basic-Store food in a place with splashes/dust. Undiscovered rice noodles are stored under the sink.
-Basic-The working food container taken out of the original container is not identified with a common name. Dry flour and sugar in storage area.
-High priority-The heating bar fails to turn black to indicate that the disinfection temperature of 160 degrees Fahrenheit has been reached on the surface of the dish and/or the high temperature holding thermometer has not reached 160 F. Stop using the dishwasher for disinfection and set a manual disinfection method until the dishwasher is repaired. **caveat**
-Intermediate-The manager or person in charge lacks proof of food manager certification. **caveat**
-Intermediate-No toxic substances are marked in the spray bottle, and placed on the food preparation table according to the food storage area. Operator tag. **On-site calibration** **Warning**
-Intermediate-Toxic substances/chemicals that are not required for business operations. Rodent repellent on the dish rack. The operator has been deleted. **On-site calibration** **Warning**
-Basic-Food is stored on the floor. Carrot bags stored on the kitchen floor. **On-site calibration** **Warning**
-Basic-Store the pliers in use on the door handle of the device between uses. **On-site calibration** **Warning**
-Basic-Time/temperature control for thawing safe food at room temperature. The raw chicken is melted in the water tank in three compartments at a temperature of 76F/10 minutes. The operator puts his hands in the cooler. **On-site calibration** **Warning**
-Basic-Floor area covered by stagnant water. -Walk in the freezer. **On-site corrections**
Close immediately, urgent order is recommended. The inspector stated that the situation endangered public health and safety.
-High priority-Put raw animal food in ready-to-use food or store it in the refrigerator together with ready-to-eat food-Not all products are packaged. Raw fish in the pan stands on the French fries freezer at the end of the cook line.
-High priority-Rodent activity exists, evidence of rodent feces found. -3 on the top of the dishwasher -6 on the floor below the dishwasher -4 on the floor of the dry storage room **On-site calibration** **Warning**
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. Boiled onions, peppers without pepper the day before
-Basic-The bathroom located in the facility is not completely closed with a tightly installed automatic closing door. Two toilets
-Basic-There is a gap in the threshold of the outer door, which can be opened outwards. The back door next to the ice machine. The operator explains the repairs arranged by the owner.
-Basic-Food should be stored at least 6 inches from the ground. There is an oil tank in the kitchen, and the marinating barrel comes in.
-Intermediate level-From the preliminary inspection: Intermediate level-Mold-like substances have accumulated inside the ice maker.
-Intermediate-From the initial inspection: Intermediate-prepare meals on site, time/temperature control, safe food used for on-site preparation and stored for more than 24 hours, and the date is not correctly marked. Boiled onions, peppers without pepper the day before
-Basic–Start from the preliminary inspection: Basic-The bathroom located in the facility is not completely sealed and has an automatic closing door. Two toilets
-Basic–Start from the preliminary inspection: Basic-There is a gap opening outward at the threshold of the outer door. The back door next to the ice machine. The operator explains the repairs arranged by the owner.
-Basic-preliminary inspection: basic-ceiling hole. Behind the kitchen, there is a big hole in the ceiling.
-High priority-Raw animal foods are stored higher than ready-to-eat foods. The shelled eggs are stored on the boiled hakata green in the cool walking path. **On-site calibration** **Warning**
-High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. **caveat**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Keep it warm for 1 hour on the counter in the bar butter (79°F-refrigerated). The operator has refrigerated. Steak in the kitchen refrigerator drawer (43°F-refrigeration); steak (47°F-refrigeration); pork (49°F-refrigeration) / 1 hour put the operator on ice to make squid (50°F-refrigeration) Enter the production line; shrimp (49°F-refrigerated); coarse sand (50°F-refrigerated). See discontinued sales. Place in a refrigerator in the milk (46°F-cold room) in the food preparation area for 1 hour. . **Corrective action has been taken** **Warning**
-High priority-The vacuum circuit breaker is missing at the hose bib or the joint/separator added to the hose bib. Outdoor **Warning**
-Intermediate-Plan review submission or approval not previously approved by the Ministry of Agriculture and Consumer Services or the Ministry of Health. Must go to 2601 Blair Stone Rd, Tallahassee, Florida. , The DBPR H and R Plan Review Office of FL 32399-1011 submits plans and plan review applications. The plan must be submitted and approved within 60 days. Place in a closed outdoor cooler. Smoker, not closed. **caveat**
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware. **On-site calibration** **Warning**
-Basic-prepare food outside. Food that has been seasoned on the outside that has been smoked, and then cooked in a smoker. **caveat**
-Basic-The working food container taken out of the original container is not identified with a common name. Unlabeled sugar in dry storage on the shelf. **On-site correction** **Warning**
-High priority-raw animal food is not properly separated in the storage unit. Raw chicken is stored on raw pork
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Raw chicken (50°F-refrigeration); raw pork (46°F-refrigeration). In less than 2 hours, the manager moved to the freezer.
-Basic-The bathroom located inside the facility is not completely closed with a tightly installed automatic closing door.
-High priority-employees break up unprocessed eggs in shell and then handle ready-to-eat food and/or clean equipment or utensils without washing their hands. The male food worker at Cookline cracked the egg and started cooking without washing his hands.
-High priority-employees touch ready-to-eat food with bare hands-not heating the food to 145 degrees F as the only ingredient or not immediately adding to other ingredients for cooking/heating to the lowest temperature to allow bare hand contact. The company has no approved alternative operating procedures. The operator touches the fried egg and puts it on a plate.
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. On the front counter of the freezer, butter (51°F-refrigerated); chocolate milk (51°F-refrigerated); frost (51°F-refrigerated)/3.5 hours. Put on ice.
-Basic-Employees eat in food preparation areas or other restricted areas. Male employee drinking canned beverage in the kitchen.
-Basic-Grease, food residue and/or dust have accumulated on the wall. Press the washing area behind the dishwasher.
-Intermediate-Black/green mold-like substances have accumulated inside the ice maker. Light accumulation **Warning**
-Intermediate-Remove the sink from the food preparation/dishwashing area. It must be reinstalled in the same position after disassembly. Dishwashing area **Warning**
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. Eggplant cooked on Saturday **Warning**
-Basic-Staff personal items or disposable service items stored in or above the food preparation area, food, cleaning equipment and utensils. Phone **Warning**
-Basic-Does not provide mop sinks or containment cleaning facilities. The ice maker is installed in the place where the mop used to sink **Warning**
-Basically-Wet wipes are not stored in the disinfectant solution between uses. Store in soapy water **Warning**
-High priority-Incorrect storage of toxic substances/chemicals. Spray paint cans and lighters cannot be properly stored in the rear dry storage rack with food and food containers. The manager has deleted the item and stored it correctly. **On-site corrections**
-High priority-The vacuum circuit breaker is missing at the hose bib or the joint/separator added to the hose bib. The external hose bib is not equipped with a backflow prevention device.
-Basic-External openings are not protected by automatic door closing. The external rear door cannot be closed automatically. The manager has contacted the landlord to resolve the issue. **Corrective measures have been taken**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Reach the colder cheese (52°F-refrigerate) / 1 hour; store in the refrigerator.
-High priority-Time/temperature control for safe food with safe temperature below 135 degrees Fahrenheit or higher. In the kitchenware on both burners, sausage gravy (128°F-keep warm) / 20 minutes. The operator generates more heat. **Corrective measures have been taken**
-Intermediate-The soap dispenser at the hand washing sink does not work/cannot dispense soap. Sanitary ware washing area. **On-site corrections**
-Basic-The ceiling/ceiling tiles are damaged or damaged. -Water damages the tiles on the ceiling.
-Basic-The exhaust system operates with the filter removed. Inability to capture grease and/or condensate to prevent dripping. **On-site corrections**
-High priority-improper storage of medication containers. Personal vitamin bottles are stored in the kitchen during food preparation. Employees have been evacuated from the area. **On-site corrections**
-High priority-Cans are dented/rusted. See discontinued sales. The storage of multiple concave tanks in the rear storage area was observed. The clam juice, jalapenos, mushrooms, and pickled hash pots were all sunken.
-High priority-non-food grade bags that are in direct contact with food. Non-food grade bags are used to store food in refrigerators and refrigerators.
-High priority-Raw animal food is stored higher than ready-to-eat food. Store the observed raw poultry meat in the refrigerator so that the seasoning can be eaten backwards at any time.
-High priority-There is no time stamp for the time/temperature control of safe food that is determined to be used as food held in public health control in the written procedure. For safety’s sake, the pizza slices are held by time control and have no time stamp. Employees make corrections on the spot by marking the time according to the cooking time. **On-site corrections**
-High priority-Incorrect storage of toxic substances/chemicals The chemicals stored above the single service towels in the storage area of ​​the lady’s room are closed. The employee rescheduled the storage to correct the violation. Chemical spray bottles are stored above the ground mixer. Place the opened disinfectant bottle next to the disposable dry paper towel and store it in the rear dry storage area. Several chemicals/cauters are stored above the food on the shelves in the rear storage room. **On-site corrections**
-Intermediate-No rust on the surface of food contact equipment. The inside of the flour mixer is rusty.
-Basic-Bowls or other containers without handles are used to dispense food. The spoons used in the kitchen for seasoning/spice containers do not have handles.
-Basic-The ceiling/ceiling/vent is contaminated with accumulated food residue, grease, dust or mold. A buildup was observed on the ceiling vent in the kitchen.
-Basic-Staff personal items or disposable service items stored in or above the food preparation area, food, cleaning equipment and utensils. Personal belongings are stored in the kitchen food preparation area.
-Basic-Employees have no hair restraints when preparing food. There was no hair tie at the time of inspection.
-Basic-Gaskets with sticky/mold stacks. A build-up in the cooler and refrigerator gasket was observed.
-Basic-There is no hand washing sign on the sink used by food staff. There are no hand-washing signs available in the sink next to the pizza oven.
-Basic-External openings are not protected by automatic closing. The external rear door cannot be closed automatically.
-Basic-The drainage of water in the floor drain/floor drain is very slow. Observe the draining of the sink in the pizza oven that slowly washes your hands.
-Basic-Grease, food residue and/or dust have accumulated on the wall. Build on the ledge area on the ground mixer.
-Basic-Leaking pipes and/or taps/handles. The faucet of the three tank sink kept leaking. The tap cannot be completely closed.
-Basic-The working food container taken out of the original container is not identified with a common name. The seasoning that is not stored in the original container lacks a label. The employee correctly marked all containers. **On-site corrections**
-High priority-Employees fail to wash their hands before starting to handle food with gloves.
-Basic-Keep the ambient temperature thermometer in the device indistinct. -Frontline cooler.
-High priority-employees break up unprocessed eggs in shell and then handle ready-to-eat food and/or clean equipment or utensils without washing their hands. Discuss with employees
-High priority-raw animal food is stored on or with unwashed products. Place raw beef on a bag of potatoes and put it in a cool refrigerator **On-site correction**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. In the cookware cooler with styrofoam, there is sausage between the bottom of the container and the bottom of cheese 49F. 48F, the container is located above other containers. The operator moves both to the bottom. **Corrective action taken** **Repeated violation**
-Intermediate-Staff wash basins do not provide hot water/turn off hot water. Women’s restroom **On-site correction**
-Basic-Store clean utensils or equipment in dirty containers. Scoop **field correction**
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware. No drinks found on the waffle machine **On-site correction**
-Intermediate level-from the preliminary inspection: Intermediate level-black/green mold-like substances have accumulated inside the ice maker. Debris in the bottom corner of the ice machine **Warning**
-Intermediate-Preliminary inspection: Intermediate-Because there are items in the sink, the sink cannot be used by employees. Bar **On-site correction** **Warning**
-Intermediate-Preliminary inspection: Intermediate-The soda gun is dirty. **On-site correction** **Warning**
-Basic-The bathroom located inside the facility is not completely closed with a tightly installed automatic closing door.
-High priority-The vacuum circuit breaker is missing on the mop pool tap or the accessory/separator added to the mop pool tap.
-High priority-from the initial inspection: high priority-safe food refrigeration temperature / temperature control time / temperature control above 41 degrees Fahrenheit. Spare ribs 49F, barbecue chicken 45-47f, sandwich line about 2 hours. The operator discards it and turns it down. Other temperatures 35-43F **Taking corrective actions** **Repeat violations**Warning**
-According to follow-up inspection 2020-09-22: Pro Wolong 45F, US 44-46F, Pepper Jack 45F, Chicken 43-45F. Stay on the sandwich line for about 2 hours. It is recommended to keep the lid closed and use a deep metal pot. **Extension of time**
-Intermediate level-from the preliminary inspection: Intermediate level-the ice tank is soiled / mold-like substance / sludge accumulated. **On-site calibration** **Warning**
-Intermediate-From the initial inspection: Intermediate-No evidence of required state-approved employee training is provided to any employee. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **caveat**
-Basic-from the first inspection: Basic-no copy of the latest inspection report. **caveat**
-Basic–Start from the preliminary inspection: Basic-The external opening is not protected by an automatic closing door. Backdoor **Warning**
-Basic-Start with preliminary inspection: Basic-accumulation of soil residue on non-food contact surfaces. -Shallow soil, front cooler. -Staining, black buildup, freezer compartment gasket-retarder and floor under the rear shelf, walk-in cooler-under the soda machine in the dining room **Warning**
-Follow-up inspection from September 22, 2020: -Under the soda machine in the restaurant -Shallow soil, front cooler gasket **extended time**
-High priority-employees stored in ice for drinks open drinks. **On-site correction** **Warning**
-High priority-Raw animal food is stored higher than ready-to-eat food. Shell the egg mayonnaise and walk around in a cool refrigerator **On-site correction** **Warning**
-High priority-Time/temperature control for safe food with safe temperature below 135 degrees Fahrenheit or higher. Bake it and pretend to be in deep water at 129-132F. The operator increased the heating temperature **Warning**
-High priority-The vacuum circuit breaker is missing at the hose bib or the joint/separator added to the hose bib. **Warning** between the front doors
-High priority-The concentration of the wipe disinfectant exceeds the maximum concentration allowed. More than 200 ppm cl **On-site calibration** **Warning**
-Intermediate-No proof of required nationally recognized employee training is provided for any employee. To order approved plan food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **caveat**
-Basic-There is no hand washing sign on the sink used by food staff. **On-site calibration** **Warning**
-Intermediate-From the initial inspection: Intermediate-the manager lacks proof of food stewardship certificate. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **. **caveat**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Reach cold sour cream (52°F-refrigerate); shredded cheese (51°F-refrigerate)/3.5 hours. Put it in the shredded lettuce in the freezer Makeline (62°F-refrigerated); slice the tomato (62°F-refrigerated)/place ice cubes for 3.5 hours. **Corrective action has been taken** **Warning**
-Intermediate-Due to the items stored in the sink, the sink cannot be used by employees for a bottle of garlic. **On-site calibration** **Warning**
-Intermediate-No chlorine chemistry test kit is provided when chlorine disinfectant is used in the three-cell sink/dishwasher. **caveat**
-High priority-The strength of the dishwasher’s chlorine disinfectant does not meet the minimum requirements. Stop using the dishwasher for disinfection and set up manual disinfection methods until the dishwasher is repaired and properly disinfected.
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Tofu with cookware at 62°f. Leave the cooler for less than an hour. The operator moves back to the cooler.
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. Macaroni, cheese and rice are prepared 24 hours before. Operator with correct date. **On-site corrections**
-Basic-Employees have no hair restraints when preparing food. The two female workers were not restrained. **On-site corrections**
-Intermediate-Black/green mold-like substances have accumulated inside the ice maker.
-Intermediate-Mold-like substances accumulate on the beverage dispensing nozzle/device. **On-site corrections**
-Basic-Staff beverage containers are on the food preparation table or above/beside the cleaning equipment/ware. Water bottle under the food preparation table. **On-site corrections**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. -Keep the raw hamburger at 44°F in the frontline unit for less than 4 hours. Note: Keep the device in a defrosting state, and the manager will move the product to the cooler.
-High priority-There is no need to change disposable gloves as needed after changing tasks or when damaged or dirty. **On-site corrections**
-Basic-The floor area is covered with water in three compartments. **On-site corrections**
-High priority-Unprocessed animal foods cannot be properly separated from each other according to the minimum required cooking temperature when stored in the refrigerator-Not all products are packaged. Raw chicken is stored in raw pork on walk in the refrigerator.
-High priority-put the shelled eggs at room temperature, the ambient temperature is higher than 45 degrees Fahrenheit. **Corrective measures have been taken**
-High priority-The time/temperature of safe food refrigeration is controlled above 41 degrees Fahrenheit. Fresh garlic is 62°f in oil. The operator puts on ice. **Corrective measures have been taken**
-Intermediate-Ready-to-eat, time/temperature control of safe food prepared on-site, not stored on the correct date for more than 24 hours. Cooked pork walking in the cooler.
-Basic-Staff mobile phones are stored in or above the food preparation area, food, cleaning equipment and utensils or single service items.
-Basic-Store maintenance equipment/tools in areas that may cause cross-contamination of food, equipment, utensils, linens, and/or disposable or disposable items. **On-site corrections**