- Basic - Clean utensils or equipment stored in dirty drawer or rack. Ceramic container on cooks line used for knive storage needs cleaning.
- Basic - Equipment in poor repair. Dishmachine not functional at this time. Operator is using three compartment sink for washing / sanitizing.
- Basic - Reuse of single-use articles. Egg crates re- used for absorbent pads. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Temperature of hard cooked eggs in Coca cola cooler 50° f. Stop sale Issued Bill of Rights Card. Reviewed the Big 5: Hepatitis A, shiga-toxin producing e-coli, salmonella typhi, shigella and the nori-virus. Discussed restriction symptoms: vomiting, diarrhea, jaundice, fever/cold/flu like symptoms and open wounds/sores/lesions that can't be properly sealed. Glove and/or utensils are used with ready-to-eat foods. Reviewed the customers right to view the inspection if requested and the report must be available No minors employed , all product removed.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Salmonella Typhi, Shigella spp., Shiga toxin-producing Escherichia coli (E-coli), hepatitis A virus, or Norovirus. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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11/12/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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