- Basic - Build-up of grease on nonfood-contact surface.Underside of warming shelf above cooks line.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.Water collecting in pan on top shelf of tall reach in cooler at cooks line.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.Light out abive cooks line.
- Basic - Grease accumulated under cooking equipment. heavy build up of grease and food debris under cooks line. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Food left out on cooks line sausage 79° f, hamburger 67° f . Corrective action taken - placed in freezer for rapid cool.
- High Priority - Raw animal food not properly separated from ready-to-eat food.Flat of eggs stored behind cheese in reach in cooler.
- High Priority - Vacuum breaker missing at hose bibb.Outside by mopsink.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by scrape table.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Slicer blade guard soiled with old food debris.
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease and food accumulated under cooking equipment. **Warning**
- High Priority - Vacuum breaker missing at hose bibb.vacuum breaker on wrong faucet outside. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning**
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6/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Grease and food accumulated under cooking equipment. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Black cooler behind front counter. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. **Warning**
- High Priority - Vacuum breaker missing at hose bibb.vacuum breaker on wrong faucet outside. **Warning**
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. **Warning**
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4/22/2014 | Routine - Food | Warning Issued |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Grease accumulated under cooking equipment.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees.Handsink behind front counter.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Small hole at bottom corner of back door.
- Basic - Self-closing device on bathroom door disconnected/broken.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server handling lettuce with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sliced tomato, cut lettuce left out on cooks line 58, 60° f.
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10/29/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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