- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled raw shell egg 46° in melted ice. Ice was changed out. Soup 45° in walk-in cooler by door, other foods 41/42°. Soup moved to better location in walk-in cooler. Peppers 45° in top reach-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Potato 96° on counter, 1 hr. Moved to reheat/hold on flat top.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 300 ppm.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen. Employee restroom, other restroom available for employees with hot water.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach.
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08/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One in kitchen.
- Basic - No handwashing sign provided at a hand sink used by food employees. Dish area.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Potato 116-127° on kitchen toaster oven.
- High Priority - Food with mold-like growth. See stop sale. Chili, french fries in walk-in cooler. Owner discarded.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Wild smoked salmon VITA brand.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pancake batter, butter blend 37-54° on insufficient ice on counter. Re-iced for storage. Cooked peppers 47° onions 48° sausage 45-47° in reach-in cooler on line, less than 4 hours, iced to chill/store.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili in walk-in cooler dated 12/20. Owner discarded.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meats.
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked vegetables 45° 46° ham 44° in reach-in cooler.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter/margarine mix 66° just iced.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory, on togo menu.
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Moved to ice bath.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Mushrooms, onions at 45? in top line reach-in cooler.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. portioning crumb cake. Corrected On Site/gloves.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg/french toast mix 54f in insufficient amount of ice bath. more ice surrounding/contacting container.
- Observed utensils in poor condition. no handle on cup in coleslaw. Corrected On Site/handled scoop replaced cup.
- Plumbing system in disrepair. hand sink pipe disconnected. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. potato 118-125f less than 4hr in steam table with insufficient amount of water. water at 165f raised to contact containers, potato reheated to hold.
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... walk-in.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine... chlorine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... butter, chili, soup, gbeef 45-47f in walk-in.
- Observed residue build-up on nonfood-contact surface... walk-in fan shields.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container mislabeled; chili labeled with old soup label.
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2/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength... less than 50ppm chlorine.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... cheese, tuna, deli mt 43-45f in walk-in.
- Plumbing system in disrepair... pipes not connected under hand sink, kitchen.
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8/26/2011 | Routine - Food | Warning Issued |
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