- Basic - Build-up of grease on nonfood-contact surface, on hood suppression nozzle and filters above cook line **Warning** operator has scheduled for hood cleaning.
- Basic - Ceiling soiled with accumulated food debris, ware wash room **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
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10/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface, on hood suppression nozzle and filters above cook line **Warning**
- Basic - Ceiling soiled with accumulated food debris, ware wash room **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit, 50°F egg salad, 50°F shell eggs, 50°F bacon, 58°F ox tails in glass door cooler. operator removed foods and put in freezer and/or refrigerator maintaining 41°F or below **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder, glass door cooler temperatures ranged from 50°F - 58°F **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small portable deep fryer across from cookline and warewash room, grease accumulation on wall next to deep fryer **Warning**
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom, store room ceiling not sealed
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soil residue build-up on nonfood-contact surface, on lid of flour container in back kitchen area
- Basic - Wall soiled with accumulated food debris, back kitchen
- High Priority - License expired within 30 days after expiration date.
- Intermediate - Hot water not provided/shut off at employee handwash sink, employee bathroom. Operator stated is leaking and working on repairing it
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, pork, beef in glasses or cooler **Corrected On-Site**
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hole in ceiling, dry storage room.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit, refrigerator back room
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours, flour for chicken. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling and deep container **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked in glass cooler . **Corrected On-Site**
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Raw animal food not separated from ready-to-eat food during preparation, reach in freezer **Corrected On-Site**
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1/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit, thermometer in glass door cooler was 20F and a caliberated thermometer read 50F.
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. In refrigerator in warewash room thermometer was 20F caliberated thermometer 41F.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, glass door cooler at 50F ambient. Operator has another refrigerator to keep potentially hazardous foods at 41F or below.
- Critical - Insecticide/rodenticide use not in compliance with regulations, spray can of r.aid
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. in reach in cooler potatos baked ,crab and beans, mac n cheese, ribs.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods, In chest freezer chicken not in hermetically sealed packages stored over cooked vegetables.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, ribs, beans and crabs, baked potatos, eggs, sour cream, ranged 50 -52F at 2:45 p.m. Operator stated temperatures were taken between 1130 -1145 a.m. and were 44F. Potentially hazardous foods were removed and placed in freezer for rapid cool down. Corrected On Site. Foods were 41F before inspection completed.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. less 100 ppm. Operator switched to bleach at 150 ppm. Corrected On Site.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of employee training food handler program
- Critical - Observed no K class fire extinguisher for reporting purposes only.
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5/16/2012 | Food-Licensing Inspection | Initial Service Request |
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