- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Bowl or other container with no handle used to dispense food. Panko, coleslaw, pasta salad **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. Over cooks line.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food stored on floor. Bag of panko **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked onions 100° less than 2 hours. Recommended rapid chill.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Marinara **Corrected On-Site**
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Scarred and stained throughout cooks line area. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink by steam well on servers station **Corrected On-Site**
- Basic - Floor fan had accumulation of dust/debris. In kitchen area
- Basic - Interior of microwave heavily soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walkin cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pooled eggs at 66° less than 30 minutes. Recommended rapid chill.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. Corrected to 100ppm **Corrected On-Site**
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1/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employee restroom
- Basic - Covered waste receptacle not provided in shared employee bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Re educated on proper air drying
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line cooler.
- Basic - Reuse of single-service articles. Butter packets returned to cooler between guest. Re educated on single service item guidelines
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Drain cover(s) missing./ by employee hand sink kitchen area
- Basic - No Heimlich maneuver/choking sign posted.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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1/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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