Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...pasta salad @ 44 f., reach in cooler. Corrected On Site.
Critical. No conspicuously located thermometer in holding unit...refrigerated display cooler.
Critical. No conspicuously located thermometer in holding unit...kitchen refrigerator(s).
Critical. Observed onions stored on floor.
Critical. No chemical test kit provided for measuring the concentration of the sanitizer solutions. Repeat Violation.
Critical. Observed interior of microwave soiled.
Critical. Observed food scraps on shelving.
Observed single-service items stored on floor...cake boxes.
Plumbing system in disrepair...faucet 3 compartment faucet.
Critical. No handwashing sign provided at a handsink used by food employees...kitchen.
Critical. No handwashing sign provided at a handsink used by food employees...restroom.
Critical. No proof of Food Manager Certification...info obtained from last inspection.
12/10/2009
Routine - Food
Inspection Completed - No Further Action
Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...macaroni salad.
Critical. Observed water bottles stored on floor.
Critical. Observed sugar stored on floor.
Critical. No chemical test kit provided for measuring the concentration of the sanitizer solutions.
Critical. No handwashing sign provided at a handsink used by food employees.
Floors not maintained smooth and durable...floor finish peeling.
Critical. Establishment operating without a current Hotel and Restaurant license.
Critical. Employee training certificate missing training date. Corrected On Site.
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