- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on three door cooler has some old food build up on them. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on make table where employee is cutting celery **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan covers have some dust built up on them **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back door near restrooms closer broken **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. On three door cooler on cooks line and on walk in cooler
- Basic - Single-service articles improperly stored. Straws in holding unit at bar not protected form contamination. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on soda unit behind bar
- High Priority - Live, small flying insects in food preparation area. Flies in kitchen and dining room at time of inspection
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 47°, hamburger 46°, lettuce 49°, tomatoes 47°, sliced tomatoes 45°, deli meat 47° all in unit on cooks line. Corrective action-placed ice bags on all products
- High Priority - Vacuum breaker missing at hose bibb. On spicket at three compartment sink where red hose is attached
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White shield inside unit has some black build up on it **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Two bottles on shelf not labeled **Repeat Violation**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Plovers in walk in cooler have some dust build upon them
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop laying in cole slaw container in walk in cooler **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Cooler behind bar missing thermometer Corrective action-removed whipped topping **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Exterior door by restrooms self closer broken **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Pan of fish in sink without running water **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White shield inside unit has some black build up on it **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water not working at sink in back kitchen area **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cole slaw not date marked **Corrected On-Site**
- Intermediate - Soda gun soiled. Gun on left side behind bard has some build up inside red portion of unit **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled in back kitchen area **Corrected On-Site** **Repeat Violation**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several in service station on counter top. **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Shoes sitting on top of soda boxes in back kitchen area.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover has dust build up on it **Corrected On-Site**
- Basic - Food stored on floor. Box of soda on floor in kitchen **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sink behind bar **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. Door in kitchen not self closing completely. Back door by restrooms has broken self closer
- Basic - Reach-in cooler gasket torn/in disrepair. Unit in cooks line
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped straws nonstop of bar within customer reach **Corrected On-Site**
- Basic - Walk-in cooler ceiling soiled with encrusted food debris. Ceiling and walls have some black ills up on it
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Hot dogs 48°, corn dogs 48°, ham 53°, turkey 52°, chicken 48°, hamburgers 47°, cheese 48° all make table and reach in cooler on cooks line. Corrective action-operator cleaned coils and turned unit down. Also,placed ice bags on all product in bottom portion of unit. **Warning** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White shield has some slight black build up on back side of it **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Unit in service station **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Sink in back kitchen, hot water not functioning **Corrected On-Site**
- Intermediate - Soda gun soiled. Unit behind bar has some slimy build up inside it **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. In service station **Corrected On-Site**
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9/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with celery and cole slaw on floor **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not dispensing sanitizer
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In service station **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Unit on cooks line interior top
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In unit behind bar that has whipped cream. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Unit on cooks line
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. Gaskets have old build up on them
- Basic - Water draining onto floor surface. In dishwasher area
- High Priority - Deli meats cold held at greater than 41 degrees Fahrenheit. Ham 50?, turkey 49? in reach in cooler on cooks line. Corrective action-added ice bags to top of product. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 50?, chicken breasts 50?, chicken breasts 48? all in reach in cooler in cooks line. Corrective action-added ice bags to top if product **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On white shield **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Sink in kitchen at door had old food in it
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Unit in cooks line has old food build up in it
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front service station **Corrected On-Site**
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1/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk opened two days ago
- Violation: 14-33-1 Observed equipment in poor repair. door in prep reach in cooler hard to close Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. on fryers, baskets and hood filters
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8/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. red line is broken
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep unit, temps from 45-50F
- Critical - Hot water not provided/shut off at employee hand wash sink. bar Corrected On Site. Repeat Violation.
- Lights missing the proper shield, sleeve coatings or covers. by rear door
- Critical - No conspicuously located thermometer in holding unit. walk in cooler
- Critical - No thermometer provided to measure temperature of food product. 0-220F
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. interior Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves above prep unit
- Observed build-up of grease on nonfood-contact surface. on fryers, baskets and hood filters
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Observed equipment in poor repair. door in prep reach in cooler hard to close Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. dumping ice, bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45F -50F chicken, hot dog, mac + cheese, sour cream, cheeses, corn dogs, discarded; chicken and cheese placed in ice bath
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk opened two days ago
- Critical - Observed small flying insects in bar area. two Repeat Violation.
- Critical - Observed soil buildup inside ice bin. slight
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Vacuum breaker mising at hose bibb. by dishmachine
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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8/9/2012 | Routine - Food | Warning Issued |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. currently ServSafe, has Safe Staff books that need to be filled out
- Equipment and utensils not properly air-dried. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of dust or dirt on nonfood-contact surface. portable fan in kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves Corrected On Site.
- Observed equipment in poor repair. reach-in on cookline Repeat Violation.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. putting celery on plate Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled. top
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. on cookline
- Critical - Observed live flies in kitchen. Repeat Violation.
- Observed personal care item stored with food. jacket on soda boxes
- Critical - Observed slime in the interior of ice machine. light Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. Repeat Violation.
- Critical - Observed toxic item improperly stored. sani bucket on floor
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1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a durable manner. towel under cutting board
- Critical - Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of microwave Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters, underneath equipment Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair. reach-in on cookline, door broken and pooling water
- Critical - Observed food stored on floor. In walk in cooler Corrected On Site.
- Critical - Observed food with mold-like growth. lemon
- Critical - Observed handwash sink used for purposes other than handwashing. dumping
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 49'F, corn dogs 45'F, hot dogs 45'F all in reach in on cookline Corrected On Site. iced
- Observed single-service articles stored without protection from contamination. paper plates on storage shelf Corrected On Site. Repeat Violation.
- Observed soda gun holster with accumulated slime/debris. Repeat Violation.
- Critical - Observed toxic item stored by food. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Working containers of food removed from original container not identified by common name. flour Corrected On Site.
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7/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/3/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. one broken Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop in dirty container Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs hanging on fryer handle
- Light not functioning. Repeat Violation.
- Critical - Observed accumulation of debris in three-compartment sink. interior
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood filters Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed food stored in ice used for drinks. cans Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. vents in upright reach-in cooler
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. box freezer
- Observed leaking pipe/faucet at plumbing fixture. handsink Repeat Violation.
- Observed single-service articles improperly stored. plastic utensils every other way, front counter
- Observed single-service articles stored without protection from contamination. straws at bar
- Observed soda gun holster with accumulated slime/debris.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. mop sink Repeat Violation.
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2/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. several food in prep reach-in cooler, all discarded Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep reach-in thermometer reading 50F; don't use this cooler to store potentially hazardous food until fixed
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in spices buckets Repeat Violation.
- Observed equipment in poor repair. several cracked lids and container for food in reachin and walk-in cooler
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. interior Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine of bucket. not measuring bucket
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quaternary in bucket, kitchen
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm, adding to much water for 1 tablet, employee didn't read instructions
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin. interior top
- Observed build-up of grease on nonfood-contact surface. on hood filters and on fryers Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves over prep reachin ; dirty dishes racks for dishmachine ; dust on ice machine vents
- Critical. Hot water not provided/shut off at employee hand wash sink. by cook line
- Plumbing improperly installed. faucet at 3 comp sink doesn't reach the 3 compartments
- Observed leaking faucet at plumbing fixture. where hose is attached
- Critical. Vacuum breaker mising at hose bibb. sink at beverage area and mop sink Repeat Violation.
- Critical. Observed small flying insects in bar area and beverage station. 4 small flies
- Observed floor area(s) covered with standing water. by dishmachine area Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling in disrepair. water stains on 2 ceiling tiles
- Light not functioning. hood, also by ice machine, 2 upright reachin-cooler and freezer- Repeat Violation.
- Observed personal care item stored with food. shoes on shelf above spices-buckets
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. 200ppm bleach in bucket Corrected On Site.
- Critical. Observed unlabeled spray bottle. beverage area and chemicals rack Corrected On Site. Repeat Violation.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- 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. 2 cooks, several months working here Repeat Violation.
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7/27/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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4/22/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above;
- 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. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets.
- Critical. (A) FOOD shall be protected from cross contamination. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, and (c) Preparing each type of FOOD at different times or in separate areas;
- Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Grease filters shall be arranged so that all exhaust air shall pass through the grease filters. For reporting purposes only.
- Critical. WAREWASHING EQUIPMENT, Cleaning Frequency. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified in Section 4-301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.
- Critical. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning.
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
- Critical. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical. Backflow Prevention Device, When Required. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under Section 5-202.13; or (B) Installing an APPROVED backflow prevention device as specified under Section 5-202.14.
- Critical. Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- Critical. Hand Drying Provision. Each handwashing lavatory or group of adjacent lavatories shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Light Bulbs, Protective Shielding. (A) Except as specified in Paragraph (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing FOOD in unopened packages, if: (1) The integrity of the packages can not be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. (C) An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
- (6) All building structural components, attachments and fixtures shall be kept in good repair, clean and free of obstructions.
- Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical. Common Name. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
- Critical. Identifying Information, Prominence. Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical. (1) When four or more EMPLOYEES', at one time, are engaged in the storage, preparation or serving of food in a licensed establishment, there shall be at least one certified food protection manager present at all times when said activities are taking place. The certified food protection manager or managers need not be present in the establishment during those periods of operation when there are three for fewer EMPLOYEES' engaged in the storage, preparation, or serving of foods.
- Critical. Food service employee training. The division shall adopt, by rule, minimum food safety protection standards for the training of all food service employees who are responsible for the storage, preparation, display, or serving of foods to the public in establishments regulated under this chapter. These standards shall not include an examination, but shall provide for a food safety training certificate program for food service employees to be administered by a private nonprofit provider chosen by the division. Any food safety training program established and administered to food handler employees prior to the effective date of this act shall be submitted by the operator to the division for its review and approval. It shall be the duty of the licensee of the public food service establishment to provide training in accordance with the described rule to all employees under the licensee's supervision or control. The licensee may designate a certified food service manager to perform this function as an agent of the licensee. Food service employees must receive certification pursuant to this section by January 1, 2001. Food service employees hired after November 1, 2000, must receive certification within 60 days after employment. Certification pursuant to this section shall remain valid for 3 years.
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3/9/2010 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Mr. Chubby's Wings, 11043 Crystal Springs Rd #12, Jacksonville, FL »