- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 45F chili manager vountarily discarded.
- Critical. Hot water not provided/shut off at employee hand wash sink ladiesroom/78F and mensroom room 80F.
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9/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed hand wash sink used for purpose other than washing hands.cutting boatd stored on handsink. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.chlorine test strips.
- Critical. Hot water not provided/shut off at employee hand wash sink.in employee restrooms.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
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4/14/2010 | Routine - Food | Warning Issued |
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Manager lacking proof of Food Manager Certification.you have 60 days from opening inspection.
- 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 from opening inspection.
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2/5/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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