- No Violations Were Observed
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07/02/2014 | Routine - Food | Call Back - Complied |
- 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**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Back kitchen.
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4/23/2014 | Routine - Food | Warning Issued |
- Basic - Light not functioning. Freezer.
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10/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Old labels stuck to food containers after cleaning. Container in walk-in cooler with portioned butter cups labeled potato salad with old label.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Male restroom used by employees.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. men's restroom.
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed food not maintained frozen in a freezer.
- Critical - Working containers of food removed from original container not identified by common name. flour.
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10/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - cold holding equiment incapable of maintaining hazardous food at proper temperatures. walkin foods 45/46 fahrenheit, ambient air temp 42/44 fahrenheit on gauges.
- Critical - observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. walk in milk 45 fahrenheit, ham 45/46 fahrenheit, ambient 42 fahrenheit.
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6/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. PLASTIC PANS
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER DRESSINGS WALKIN COOLER Corrected On Site.
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11/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No waste receptacle provided at handwash lavatory with disposable towels... mens restroom. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... deli mt 44f from prep.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths... chlorine.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening... deli mt, cheeses.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served... milk, discarded.
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels... men's restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory... back kitchen.
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12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/9/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Manual and Mechanical WAREWASHING EQUIPMENT, Chemical SANITIZATION - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under Paragraph 4-703.11(C) shall be listed in 21 CFR 178.1010 SANITIZING solutions, shall be used in accordance with the EPA-APPROVED manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart [summarized as follows: Minimum concentration 25 mg/L at 120 degrees Fahrenheit water temperature, pH 10 or less; 50 mg/L at 100 degrees Fahrenheit water temperature (pH 10 or less) or 75 degrees Fahrenheit (pH 8 or less); 100 mg/L at 55 degrees Fahrenheit water temperature, pH 10 or less.]
- Critical. Portable fire extinguishers shall be maintained in a fully charged and operable condition and shall be kept in their designated places at all times when they are not being used. FOR REPORTING PURPOSES ONLY.
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6/8/2010 | Food-Licensing Inspection | Warning Issued |
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only... by back door.
- Critical. Establishment operating without a current Hotel and Restaurant license... Being re-classified a caterer, application recvd on site, 1/2 year fee 186.50 due to process license. Plans previously approved. This violation must be corrected by : 8/09/2010.
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6/8/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Chantal's Par Avion Inc, 935 Lincoln Ave, Stuart, FL »