- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface on wire shelving by cookline. **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Repeat Violation**
- Basic - Building components, attachments or fixtures in poor repair- observed walk-in cooler in disrepair.
- Basic - Case/container/bag of food stored on floor in walk-in freezer- French fries. **Repeat Violation**
- Basic - Ceiling tiles damage in kitchen. **Repeat Violation**
- Basic - Cove molding at floor/wall juncture broken/missing under handwash sink by reach-in freezer.
- Basic - Drain cover(s) missing in front of walk-in freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor area(s) covered with standing water in kitchen in corner by dish machine. **Repeat Violation**
- Basic - Floor in walk-in cooler not smooth and durable. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair in front of walk-in freezer. **Repeat Violation**
- Basic - Food stored on floor in dry storage- oil. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up- reach-in freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use knife/knives stored in spaces of soiled wire shelving.
- Basic - Light not functioning in kitchen by ice machine.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Single-service articles (paper bowl/plate) not stored inverted or protected from contamination at drink station. **Corrected On-Site** **Repeat Violation**
- Basic - Single-service items stored on floor- togo containers in dry storage.
- Basic - Torn gaskets on reach-in freezer.
- Basic - Walk-in cooler ceiling and all soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Employee touched bare arms and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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. Observed employee touch curly fries with bare hands. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in reach-in cooler at cookline: chicken salad 47°f, steak 45°f, hot dog 47°f,shredded cheese 45°f, cut lettuce 46°f, ham 46°f, turkey 46°f. Food not out for 4 hours. Employee adjusted thermostat and moved food to reach-in cooler to cool. Observed cheese down to 44°,, and ham to 45°f. Inspector and customer thermometer showing 40°f. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged- raw beef patties stored over jalapeo poppers and French fries. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Observed raw chicken stored over onion rings in walk-in freezer.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled towel with gloves on and not change gloves and wash hands.
- Intermediate - Cold water not provided/shut off at employee handwash sink at cookline.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked- chicken salad prepared previous morning.
- Intermediate - Spray bottle containing toxic substance not labeled- degreaser. **Repeat Violation**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease and dust in shelves by cook line .
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. Box of oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of fries
- Basic - Ceiling tile in disrepair. Rest room
- Basic - Cove molding at floor/wall juncture broken/missing. By walk in freezer .
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line
- Basic - Floor area(s) covered with standing water.
- Basic - Floor tiles cracked, broken or in disrepair. By freezer
- Basic - Floors not maintained smooth and durable.
- Basic - Grease accumulated under cooking equipment.
- Basic - Old, unused equipment stored outside. Fryer and coolers
- Basic - Single-service articles not stored inverted or protected from contamination. By soda machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Right side cooler . Macaroni salad 47° F, ham 47° F, sprouts 50° F, cheese 47° F, cut tomatoes 50° F . Added ice to items and moved to a working cooler . Do not store items in this cooler unless using ice bath to maintain at 41° F.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Opened frozen chicken over onion rigs and cheese sticks
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
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