Kona Joe's Island Cafe, 4051 D St, Cedar Key, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- No Violations Were Observed
|
10/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Basic - Cardboard used to line food-contact shelves. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over celery in reachin cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner, wipes **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
|
10/02/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. Change of ownership. Priority: High Priority
- Basic - Observed: Food stored in a location that is exposed to splash/dust. Colander of fruit in triple sink while dishes were being washed. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer set up at triple sink. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter on counter at 65°. Cheese on counter at 69°. Both returned to refrigeration. Priority: High Priority
- Intermediate - Observed: Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Quiche at 115°. Placed in refrigerator. Priority: Intermediate
- High Priority - Observed: Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. She'll eggs on stove in an ambient air temperature of 67° returned to refrigeration. Priority: High Priority
|
07/16/2014 | Routine - Food | Warning Issued |
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