- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical. Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food management certification valid
- Food protection during storage, preparation, display, service, transportation
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7/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous, processed food not date marked after opening. BBQ.
- Critical. Observed potentially hazardous, prepared food not dated. Beans and rice.
- Critical. Observed raw hamburger 51-55 degrees F.
- Critical. Observed hamburger meat 44 degrees F, cheese 51 degrees F, top of cookline reach-in. BBQ 57 degrees F bottom of cookline reach-in. Cooked potatoes 49 degrees F in Whirlpool refrigerator.
- Critical. Observed no thermometer in Whirlpool refrigerator.
- Critical. Observed probe thermometer not calibrated. COS.
- Critical. Observed tube of raw hamburger thawing at room temperature.
- Critical. Observed onions stored on floor. COS.
- Critical. Observed raw scallops stored on top of ready-to-eat food.
- Critical. Observed personal food not segregated and marked from customer food.
- Critical. Observed bare hand contact with ready-to-eat food.
- Critical. Observed cook dried hands on cloth towel.
- Critical. Observed cook not washing hands before putting on glove or when changing gloves or after eating.
- Critical. Observed cook eating while preparing food. Eating with gloves on, then prepping food with same gloves.
- Observed gaskets in poor repair on reach-in freezer. Duct tape on interior of reach-in refrigerator.
- Observed no date on water filter at ice machine.
- Critical. Observed triple ink operated in incorrect order (wash, sanitize, thaw meat). Correct order is wash, rinse, sanitize, air dry.
- Critical. Observed no chemical test strips.
- Critical. Observed less than 150 ppm quateruary ammonium in sanitizer solution at triple sink.
- Observed wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed microwave soiled.
- Critical. Observed no towels at wait station handsink. COS.
- Critical. Observed wait station handsink has residue build-up.
- Observed grease drums not resting on a smooth, non-absorbant surface.
- Critical. Observed no self closure on outside food storage room.
- Critical. Observed can of paint stored on top of refrigerator.
- Critical. Observed operating without a public food service license.
- Observed CO2 tank not secured
- Observed no choking poster.
- Critical. Observed no certified food manager for this establishment. All managers must obtain certification within 30 days.
- Critical. Observed owner/operator and cook did not know cold or hot holding food temps. Owner did not know how to calibrate probe thermometer.
- Critical. Observed employees have not received training related to their assigned duties.
- Critical. Observed no proof of required employee training. All employees must receive training within 60 days.
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5/25/2010 | Routine - Food | Warning Issued |
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