Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple.
Basic - Equipment in poor repair. Cooler leaking.
Basic - Food stored on floor. Oil.
Basic - Large amount of unused equipment/supplies present. Fryer.
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Under drawer cooler.
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. No paper towels available in restaurant.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Handled raw chicken went to drop fries without washing hands before changing gloves. Stopped employee washed up. **Corrected On-Site**
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. Salads. Emailed forms.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roasted in chicken in pans from walk-in cooler. 68°, 60°. All sold during inspection. Removed from cooler at 11am. Mac and cheese 53°. Potatoes 58°. Heated to 165°. In top drawer of line cooler chicken 47°.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or higher. Pulled pork 110°, pulled chicken 115°. Chicken gravy 105°. Reheated.
High Priority - Spray hose at dish sink lower than flood rim of sink. Mop sink out back. Fixed. **Corrected On-Site**
High Priority - Toxic substance/chemical stored by or with single-service items. Glass cleaner with gloves. Moved. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Line hand wash sink blocked by freezer.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket and drink cup in bar hand wash sink.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Batter. Emailed. Forms.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee. All others less than 60 days or trainer.
Intermediate - Soda gun soiled. At bar. Soaking alone will not remove soil in diffuser part of gun. Remove cover then scrub.
3/6/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Lime scale build-up inside ice machine.
Basic - Old labels stuck to food containers after cleaning.
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