Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food. Flour scoop.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator in back hallway. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
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 making a cold sub. Corrective action: educated operator and employee regarding the need for glove or utensil use for ready to eat foods.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pizza sauce on make table 48. Corrective action: keep product in metal pan in make table instead of on counter. Operator moved product for temperature recovery.
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pizza make table and refrigerator in kitchen.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara sauce less than 2 hours 75f. Corrective action: operator moved product to freezer for quick chill. Discussed pre chilling canned tomato products before making sauce.
08/13/2014
Routine - Food
Inspection Completed - No Further Action
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen.
Basic - Soil residue build-up on nonfood-contact surface. Hand sink faucet handles.
Basic - Soiled reach-in cooler gaskets.
High Priority - Vacuum breaker missing at mop sink faucet.
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