Alva Country Diner, 21200 Sr 80, Alva, FL - Restaurant inspection findings and violations

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Business Info

Name: ALVA COUNTRY DINER
Type: Permanent Food Service
Address: 21200 Sr 80, Alva, FL 33920
License #: 4604104
Total inspections: 23
Last inspection: 09/04/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Biscuit in thank you bag .
  • High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over butter in reachin cooler across from cookline. **Corrected On-Site**
  • Intermediate - Employee filled water pitcher/cup at handwash sink. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large pot of mushroom soup at 61°F in walkin cooler well over four inches deep, soup moved to shallow pans for rapid cooling. **Corrected On-Site**
09/04/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
09/04/2014Routine - FoodAdmin. Complaint Callback Complied
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of shelving under steamer and microwave. **Warning** correct by next unannounced inspection.
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nested . **Warning** correct by next unannounced inspection.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44°F in reachin cooler on top of cheese. Ham moved to bottom of unit, corrective action taken. Also prime rib in walkin cooler at 46°F. **Warning** on callback 7/11/14 observed prime rib in walkin cooer at 48°F. Also cheese in reachin cooler across from cookline at 48-53°F . Cheese piled too high above pan, corrective action taken, cheese moved to bottom of unit.
07/11/2014Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of shelving under steamer and microwave. **Warning**
  • Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nested . **Warning**
  • Basic - Grease, and foos debris accumulated under cooking equipment under cookline and under make line across from cookline. **Warning**
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then handled bread without washing hands. **Warning**
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched bread with bare hands. Employee reeducated on glove usage. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham 44°F in reachin cooler on top of cheese. Ham moved to bottom of unit, corrective action taken. Also prime rib in walkin cooler at 46°F. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Prime rib at 46°F in walkin cooler since last night. **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Time mark added. **Repeat Violation** **Warning**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw beef over tortilla shells in walkin cooler. **Corrected On-Site** **Repeat Violation** **Warning**
07/10/2014Routine - FoodWarning Issued
  • Basic - Case/container/bag of food stored on floor in walk-in freezer.
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature , fish in 3 compartment sink. **Corrected On-Site**
  • 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. 0 ppm.
  • High Priority - Employee washed hands with no soap. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time mark added. **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw pork in walkin cooler. **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Handsink used to fill bucket. **Corrected On-Site**
  • 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. Reachin cooler across from beer cooler ambient temperature 46°F, only two small salads in unit, salads moved to walkin cooler.
2/17/2014Routine - FoodInspection Completed - No Further Action
  • High Priority - Raw animal food stored over cooked food. Raw fish over cooked beef is walkin cooler. **Corrected On-Site** **Warning** on callback 10/29/13 observed raw fish over tortilla shells in walkin cooler.
10/29/2013Complaint FullCall Back - Admin. complaint recommended
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface of sides of oven and fryers as well as buildup of grease and debris under equipment. **Warning**
  • Basic - Food debris/dust/soil residue on dry storage shelves. Shelving for mugs and cups etc across from beer cooler is rusting as well as shelving by dishmachine. **Warning**
  • Basic - Food stored in holding unit not covered. Ice in ice aching no lid/ cover. **Warning**
  • Basic - In-use ice scoop for ice machine located outside not stored in a protected manner between uses. **Corrected On-Site** **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. **Warning**
  • 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. Dishmachine chlorine sanitizer at 0 ppm **Warning**
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
  • High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling toast with bare hands. **Corrected On-Site** **Repeat Violation** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cheese, corned beef hash and egg product not on list for time marking, but were added during inspection, corrected on site all product is pulled at 7:00 AM and discarded at 11:00 AM as per management. **Warning**
  • High Priority - Raw animal food stored over cooked food. Raw fish over cooked beef is walkin cooler. **Corrected On-Site** **Warning**
8/14/2013Complaint FullWarning Issued
  • Equipment or utensils not designed or constructed in a durable manner. Plastic cup with no handle used as scoop in sugar bucket . Corrected On Site.
  • 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. Employee touched fried chicken patty with bare hands. Corrected On Site.
  • Critical - Observed boxes of food stored on floor in walkin freezer .
  • Critical - Observed handwash sink used for purposes other than handwashing. Handsink used to rinse out wiping cloth. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham on top of pans in reachin cooler across from cookline at 48F, corrective action taken food moved to botton of unit.
  • Critical - Observed potentially hazardous food, chicken wings , thawed at room temperature. Corrected On Site.
11/2/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
9/11/2012Routine - FoodCall Back - Complied
  • Critical - No handwashing sign provided at a handsink used by food employees.
  • Critical - Observed boxes of food stored on floor in walkin cooler and walkin freezer . Repeat Violation.
  • Critical - Observed expired Food Manager Certification.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Time as a public health control in place for room temperature items but paperwork incomplete. Corrected On Site. Proper paperwork filled out.
7/10/2012Routine - FoodWarning Issued
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands between. Repeat Violation.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer is sanitizer over 200ppm.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Tomatoes at 122F and sausage at 119F in steam table . Establishment has time as a public health control but failed to write down pull times today. Corrected On Site. Pull times written down.
  • Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at room temperature 66F. Establishment has time as public health control in place but failed to write pull times today. Corrected On Site. Pull time written during inspection .
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
3/28/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves without washing hands between. Repeat Violation.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer is sanitizer over 200ppm.
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Tomatoes at 122F and sausage at 119F in steam table . Establishment has time as a public health control but failed to write down pull times today. Corrected On Site. Pull times written down.
  • Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs at room temperature 66F. Establishment has time as public health control in place but failed to write pull times today. Corrected On Site. Pull time written during inspection .
  • Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
10/11/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands .
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop potatoes from bus bin by fryers .
  • Critical - Observed interior of microwave soiled.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat at 45F in reachincooler across from fryers .
7/12/2011Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
6/22/2011Routine - FoodCall Back - Complied
  • Critical - Observed buildup of slime in the interior of ice machine. Black slimelike substance buildup inside icemachine across from register .
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell Eggs at 65F in kitchen on cart by cookline. No time as public health control in place. Corrected On Site. Time as public health control implemented . Repeat Violation.
  • Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Sanitizer bucket chlorine sanitizer level at over 200ppm
  • Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Tomatoes and ham at 121F and 130F in kitchen on top of steam table. No time as public health control in place. Corrected On Site. Time as public health control implemented .
3/24/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat in walkincooler at 45F, and fish at 44F in reachincooler across from cookline . Chicken at 45F in walkincooler . Cooler ambients at 41F, or below. Walkincooler door was wide open when during beginning of inspection . Repeat Violation. On callback 2/23/11 raw chicken in walkincooler at 45F, meatloaf at 50F since monday, discarded, deli meat at 49F. Ambuent cooler temperature is 40.9F.
2/23/2011Routine - FoodCall Back - Admin. complaint recommended
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat in walkincooler at 45F, and fish at 44F in reachincooler across from cookline . Chicken at 45F in walkincooler . Cooler ambients at 41F, or below. Walkincooler door was wide open when during beginning of inspection . Repeat Violation.
  • Critical. Observed potentially hazardous food thawed in an improper manner. Fish fillets thawed in standing water in 3compartment sink.
  • Critical. Observed food stored on floor. Beef on floor in walkincooler and boxes of food on floor in walkinfreezer .
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching all foods, bread, burgers, cheese, bacon, and toppings with bare hands . Repeat Violation.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee touched food then put on gloves windout washing hands .
  • Critical. Observed interior of microwave soiled. Microwave Across from cookline
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine Sanitizer in sanitizer bucket over 200ppm. Sanitizer bucket by 3compartment sink.
12/20/2010Routine - FoodWarning Issued
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Deli meat in walkincooler at 45F.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touch bread with bare hands . Corrected On Site.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher
  • Critical. Observed employee wash hands with no soap. Repeat Violation.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Santizer bucket .
  • Critical. Handwashing cleanser lacking at handwashing lavatory. At handsink by dishmachine .
9/2/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 13-03-1 Observed employee with no hair restraint engaged in food preparation. prep cook.
  • Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. stand up oven on cookline
  • Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. kitchen
2/25/2010Routine - FoodCall Back - Complied
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whipped butter packets holding at 76 degrees F. at waitstation. Stop Sale issued. This violation must be corrected by : 2/25/10.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sausage holding at 88 degrees F. on cookline. This violation must be corrected by : 2/25/10.
  • Critical. Observed food stored in a prohibited area. potatoes in container stored on garbage can on cookline. Corrected On Site.
  • Critical. Observed improper vertical separation of raw animal foods. raw chicken stored above raw seafood in cookline and walkin coolers.
  • Critical. Observed food stored on floor. walkin cooler and freezer and dry foods storage room
  • Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer. prep cook
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar at waitstation
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook handling toast and biscuits with bare hands and waitstaff handling biscuits with bare hands. This violation must be corrected by : 2/25/10.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. cook washed hands in prep sink on cookline
  • Critical. Observed employee wash hands with no soap. cook
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
  • Observed employee with no hair restraint engaged in food preparation. prep cook
  • Critical. Observed soil buildup inside ice machine bin.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stand up oven on cookline
  • Critical. No handwashing sign provided at a handsink used by food employees. kitchen
  • Observed grease and food debris accumulated under cooking equipment.
  • Observed wall soiled with accumulated black debris in dishwashing area. under sink
  • Observed attached equipment soiled with accumulated dust or residue. fan unit in walkin cooler
  • Observed personal item stored with food. keys, cigarettes on cookline
  • Critical. Observed toxic item stored in food preparation area. WD-40 and oven cleaner on cookline
  • Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. observed five employees on duty and engaged in food preparation. This violation must be corrected by : 4/27/10.
2/24/2010Routine - FoodWarning Issued
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken above raw beef walk-in cooler
  • Critical. Observed food stored on floor. walk-in freezer
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline making sandwich Corrected On Site.
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. raw egg cracked and cooked, then made sandwich without washing hands no gloves. Corrected On Site.
  • Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
11/10/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/16/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/17/2009Routine - FoodInspection Completed - No Further Action

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