Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Advised to use time as a public health control **Warning** Cream cheese 70F, sitting out on the line for 4.25 hours. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 4 under a rack holding 2 liter soda bottles, 1 on top of hot water heater **Admin Complaint** High Priority - Rodent activity present as evidenced by rodent droppings found. Do not use equipment/utensils not properly sanitized. High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Seven total violations, with five high-priority violations: **Corrected On-Site** **Warning**įollow-up needed: High-priority violations found, and administrative action recommended. Basic - Working containers of food removed from original container not identified by common name. Basic - Reduced oxygen packaged fish packaged onsite or commercially processed and bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Basic - Plastic jug cut in half and reused as scoop. Basic - Cardboard used to line food-contact shelves. Intermediate - Soil residue on/in food storage containers. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 86. Intermediate - Proof of required state approved employee training not available for some employees. Intermediate - No soap provided at handwash sink. Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Intermediate - Handwash sink not accessible for employee use at all times. Intermediate - Cutting board(s) stained/soiled. Reach in cooler: shrimp (45☏ - Cold Holding). Sushi bar: Fish (44☏ - Cold Holding) krab (44☏ - Cold Holding). High Priority - Shell eggs in use or stored with cracks or broken shells. Raw shell eggs stored over produce, cook line and raw chicken stored over sauces, walk in cooler. High Priority - Raw animal food stored over ready-to-eat food. High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Please note that some more recent, follow-up inspections may not be included here.ġ6 total violations, with 5 high-priority violations: An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. The Florida Department of Business & Professional Regulation describes an inspection report as “a ‘snapshot’ of conditions present at the time of the inspection. 03 - filed by state safety and sanitation inspectors. These are recent restaurant inspection reports for Volusia County - from Sep.
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