- No Violations Were Observed
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10/14/2014 | Routine - Food | Call Back - Complied |
- 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**
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08/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Current Hotel and Restaurant license not displayed- expired 6/1/14. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Reach-in cooler door gasket torn/in disrepair. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink. **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products. **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**
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6/12/2014 | Routine - Food | Warning Issued |
- Basic - Excessive ice build up in small, white, reach in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Proof of required state approved employee training not available for one employee. 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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12/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food, avocado, with 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**
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7/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses... Stored on prep surface unattended.
- Intermediate - Incorrect chemical test kit for measuring the concentration of the chlorine sanitizer solution.. Kit only measures up to 10 ppm.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling... Chicken breast. **Corrected On-Site**
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1/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Current Hotel and Restaurant license not displayed.
- Critical - Observed moderately soiled convection oven interior.
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7/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean equipment in bus pan stored on floor under sink... must be at least 6 inches off floor.
- Critical - Observed chicken being prepared in outdoor grill. Must be in an enclosed screened in area. For details on design/construction call 850-487-1395 and ask to speak with a plan review specialist.
- Observed silverware/utensils stored unprotected on counter.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- No choking assistance sign posted.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees... men's restroom.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request.
- Critical - No thermometer in reach in cooler.
- Critical - No thermometer provided to measure temperature of food products.
- Critical - Nochemical test kit provided for measuring the concentration of sanitizer solutions.
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8/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Handwash sink not accessible for employee use at all times...back food prep... Corrected On Site.
- Observed employee in food prep. with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed minor amount of live flies in kitchen and bake sales room.
- Critical - Vacuum breaker mising at hose bibb...all purpose sink in back with hose connected...
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Manager lacking proof of Food Manager Certification...30 days to obtain
- No Heimlich maneuver sign posted...provided sign
- Critical - No handwashing sign provided at a handsink used by food employees...provided signs
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment...60 days to obtain
- Critical - No thermometer provided to measure temperature of food product.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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4/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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