- Basic - Attached equipment soiled with accumulated grease. Cook equipment, fryer..
- Basic - Bathroom door not self-closing.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation. Cooks. **Corrected On-Site**
- Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. Lids. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Used utensils. **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. Missing on a couple of items. **Corrected On-Site**
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6/19/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Bathroom door not self-closing. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Book bag, on top of sugar. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Fresh garlic in butter on counter. Operator discarded and stated will keep under refrigeration. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Mild build up. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of prep shelving. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jacket over linens. **Corrected On-Site**
- Basic - Food stored on floor. Rice and onions. Back room. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelving in kitchen.
- Basic - Wall in disrepair. Over hand sink. Peeling.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked collard greens, reheated to 165° and adjusted single hot holding unit hotter. Re temp 169° **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over milk, ric. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pot. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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2/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Food storage lid.
- Basic - Soil residue build-up on nonfood-contact surface. Bottom of prep shelving.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Items in triple crockpot, ham, reheated on stovetop to 185° and 192° **Corrected On-Site**
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Soil residue build-up on nonfood-contact surface. Hood filters, scheduled tonight.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
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5/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a prohibited area. Employee food stored with customer food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in upright reach in cooler, less than 4 hours so rapid chilled in freezer. When reached 41?, will store in other working reach ins.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over desserts. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. Upright cook line reach in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked with tray of food. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. **Corrected On-Site**
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1/2/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Light not functioning. back room.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board.
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9/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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