- High Priority - Vacuum breaker missing at hose bibb. At mop sink faucet.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nikole, Hailey no proof of training, employed more than 60 days.
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front milk cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area.
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. By ice maker.
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili 121° in insufficient water level, water at 146°, less than 4 hrs, water level was raised, chili reheated.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Daniel.
- Intermediate - No soap provided at handwash sink. Back prep.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chili at 78-80? since unknown time in morning. Discarded by person-in-charge. Heating unit was not on.
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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. back kitchen.
- Critical - Handwashing cleanser lacking at handwashing lavatory. back kitchen.
- Critical - Observed encrusted material on in-use knife.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at a handsink used by food employees. Hand wash sink by ice machine Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham/turkey 51 Repeat Violation. Corrected On Site.
- Observed utensils in poor condition. No handle in waffle cone mix
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chili 101F Repeat Violation.
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5/4/2012 | Routine - Food | Warning Issued |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... deli meat/cheese 47f in pan above refrigerated inserts in top cooler, out of a/c air circulation. Moved into cooler. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water... hot dogs. Corrected On Site.
- Critical - Packaged hot dogs defrosting in standing chemical sanitizer water 300+ppm quat. ammon. Bag removed and placed in pan with running water to thaw, no intrusion of chemical water in packaging. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... chili 140-121f in plastic container suspended in hot-hold warmer, not maintaining product 135f throughout. Hot water put in warmer to place chili container into, to acheive consistent 135f. Corrected On Site.
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10/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in food preparation room or area... disconnected water lines and drain pipe at front hand sink, no other hand sink available in front food prep area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... chili 116f more than 4hrs, discarded on site, set-up at 11am.
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6/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/25/2011 | Routine - Food | Call Back - Complied |
- Critical - 2011 Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- 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 improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed utensils in poor condition... no handle on food scoop in toppings.
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2/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/29/2010 | Routine - Food | Call Back - Complied |
- Critical. Hand sink missing in food preparation room or area... front.
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11/24/2010 | Routine - Food | Warning Issued |
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