- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor soiled/has accumulation of debris. Kitchen
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - Hole on floor under 3 bay sink due to a leak
- Basic - Wall heavily soiled with accumulated food debris.front line and back line
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Soup
- Intermediate - Front line deli cooler heavily soiled. Cook line cooler heavily soiled
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris in three-compartment sink.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.quaternary over 400ppm **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cheese cake **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on prep line. **Warning**
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8/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Deli cooler found at 45° to 47°. Going through defrost cycle found at 43°. Sandwich make cooler found at 50° sandwich cooler is not to be used till maintaing 41° or below. **Warning**
- Basic - Dumpster overflowing garbage onto ground **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Silver reach in cooler **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Mop sink being used for storage of cleaning supplies **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers on prep line. **Warning**
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering./ grill towels **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket of standing water.stored soiled mop water left over night **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Front sandwich unit, sliced deli meats, tuna salad, cheeses, cooked green peppers between 47°to 57°f. **Warning**
- High Priority - Container of medicine improperly stored. With dry foods on storage rack **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment./bottle of ortho home defense insect killer **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roast beef 47° pasta salad 46°frecommend rapid chill. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over cooked foods in reach in freezer/raw shell eggs over commercially prepared items in front refrigerator**Corrected On-Site** **Warning**
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Roast beef in deli counter, dated 5/24 **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. Registering 20°f (12°f below actual temperature.) **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front sandwich unit ambient temperature at 50°f/deli case ranging 43°f to 45°f due to lack of proper air flow. **Warning**
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6/3/2013 | Routine - Food | Warning Issued |
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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3/22/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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