- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Purse and cell ohone **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Improper storage of maintenance equipment that interferes with cleaning. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit.sausage **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.creamer on tables **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic utensil holders **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.not consistent **Warning**
|
4/2/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) need to remove all old labels to prevent confusion of date
- Basic - Build-up of mold-like substance on nonfood-contact surface.spray nozzle on sink
- Basic - Carbon dioxide/helium tanks not adequately secured.next to ice machine
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Hallway near office
- Basic - Clean equipment stored on floor.ice bucket
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.on cookline
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.several units
- Basic - Soil residue build-up on nonfood-contact surface.on underside of soda machine
- Basic - Soiled reach-in cooler gaskets.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. New installation, didn't hook up light
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.front counter
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
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