- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured. In wait station. One tank.
- Basic - Case/container/bag of food stored on floor in dry storage area. Multiple cases. In back room.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple items.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in wait station, not stored with handles up. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Box of soda in bag, wait station. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Large kitchen, light shields.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelves in back ice machine room.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In wait station small refrigerator.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Mild build up.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station.
- Intermediate - Cutting board(s) stained/soiled. On make line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish machine hand sink. **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. Soups, potatoes, etc.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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7/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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