Robbie's Cafe, 803 Pinewood Dr Sw, Live Oak, FL - Restaurant inspection findings and violations

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Business Info

Name: ROBBIE'S CAFE
Type: Permanent Food Service
Address: 803 Pinewood Dr Sw, Live Oak, FL 32064
License #: 7100311
Total inspections: 11
Last inspection: 10/28/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Faucet/handle missing at plumbing fixture. Cold water handle on hand wash sink on the cook line.
  • High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Reach In Cooler on cook line: Turkey 45°, Ham 48°, American Cheese 48° Corrective action taken: iced
  • High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm corrected on site to 50 ppm **Corrected On-Site**
  • 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. Opened large section of Cappy Ham.
10/28/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of water
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. On top of dish machine
  • Intermediate - Accumulation of encrusted food debris on/around mixer head.
3/11/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Accumulation of debris on exterior of warewashing machine.
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over ground beef in the reach in freezer
  • 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. Ham
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.meatballs, lasagna, chicken salad
10/25/2013Routine - FoodInspection Completed - No Further Action
  • Intermediate - Accumulation of old build-up around juice/drink dispensing nozzles/equipment. Juice machine at buffet.
  • Intermediate - Handwash sink not accessible for employee use at all times. Refrigerator in front of hand sink, no way to access.
  • Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
5/20/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.at dish machine area **Corrected On-Site**
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving
  • Critical - Observed buildup of slime in the interior of ice machine.heavy buildup
  • Observed cutting board grooved/pitted and no longer cleanable.sandwich table
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.between glove changes
  • Critical - Observed food stored on floor.potatoes in kitchen
  • Critical - Observed raw animal food stored over cooked food.raw pork over cooked beef in reach in cooler **Corrected On-Site**
  • Observed soiled dry wiping cloth in use.throughout
  • Critical - Observed toxic item stored by food.sanitizer bucket on coke
  • Critical - Observed uncovered food in holding unit/dry storage area.fish in reach in cooler
  • Critical - Observed unlabeled spray bottle.hanging over triple sink
  • Wet wiping cloth not stored in sanitizing solution between uses.on counter
11/15/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Cloth under cutting board.
  • Cutting boards grooved/pitted no longer cleanable.
  • Critical - Employee drink on prep table.
  • Critical - Employee eating in kitchen area, waitress.
  • Old labels stuck to clean food containers.
  • Single-service items not inverted.
  • Critical - Sugar stored on the floor.
6/12/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
2/28/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sandwich prep unit.
  • Critical - Handwash sink not accessible for employee use at all times. Dishes on top of handwash sink in the dish wash area. Corrected On Site. Repeat Violation.
  • Critical - Observed an open beverages container on a food preparation table or over/next to clean equipment/utensils.
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Deli Meat, lettuce, tomatoes Repeat Violation.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees not washing hands when changing gloves.
  • Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dirty dishes to clean dishes and preparing ready-to-eat food.
  • Critical - Observed employee improperly washing hands. Less than 20 seconds
  • Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. three compartment sink
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
  • Observed ice scoop with handle in contact with ice. Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sandwich prep cooler: potato and macaroni salad, Ham and deli meat 45, 47 and 46 Degrees F Repeat Violation.
  • Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. deli meats
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over lettuce Repeat Violation.
  • Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Reachin cooler: groundbeef over seafood Repeat Violation.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. macaroni salad , potato salad, chili
  • Wet wiping cloth not stored in sanitizing solution between uses.
12/16/2011Routine - FoodAdministrative complaint recommended
  • No Violations Were Observed
1/14/2011Routine - FoodCall Back - Complied
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Deli Meats & cheese
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. milk & egg wash 60 degrees
  • Critical. Observed food stored in undrained ice. chicken
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. groundbeef over fish in freezer
  • Critical. Observed raw animal food stored over ready-to-eat food. groundbeef & fish over cream desserts in freezer
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. bread, deli meats & vegetables
  • In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hooked on oven handle,
  • Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Cook went from touching raw fish to cheese without washing his hands in between.
  • Observed single-use containers (boxes and/or cans) reused for the storage of food. Ridged gallon jugs.
  • Critical. Handwash sink not accessible for employee use at all times. Chemicals stored in handwash sink in the dishwash area
  • Critical. Hand wash sink lacking proper hand drying provisions.
1/11/2011Routine - FoodWarning Issued
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. No Certified Food Manager for establishment.
6/25/2010Food-Licensing InspectionInspection Completed - No Further Action

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