- Basic - Build-up of mold-like substance on nonfood-contact surface. walk in cooler racks.
- Basic - Clean glasses, cups, bowls, plates, not stored inverted or in a protected manner. Near three compartment sink.
- Basic - Gaskets with slimy/mold-like build-up. reach in chest freezer by glass door cooler, reach in prep cooler at cook line, walk in cooler.
- Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. At cookline. **Corrected On-Site**
- Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. ground beef, 45 F; plant foods, 46 F; beef, 45 F; soup, 45 F; pork, 46 F; potatoes, 44 F;
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit. Individual butter pats left off temperature control less than 2 hours, 68 F; corrective action taken: product placed under refrigeration.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Sanitizer jug is not hooked up to dispenser at sink. corrective action taken: sanitizing sink will be manually set up using chlorine.
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - No functioning probe thermometer provided to measure temperature of food products. Digital thermometer not working, dial thermometer only goes down to 50 F;
- Intermediate - Nonfood-grade basting brush used in food. Metal banded brush used for margarine at bread toasting area. **Corrected On-Site**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. corrective action taken: operator called for service.
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09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board. Green cutting board for cutting bread
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- High Priority - Dented/rusted cans present. See stop sale. Two cans of sausage gravy, three cans of baked beans
- 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 - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair. Cooler across from stove
- Basic - Single-service items stored on floor. Cups and to go containers
- Basic - Stored food not covered in walk-in cooler.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Coca cola cooler
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. Knives
- Basic - Cloth used as a food-contact surface. Covering vegetables
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Dented/rusted cans present. See stop sale. Three cans of bushes baked beans
- Intermediate - Encrusted, soiled material on slicer.
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6/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
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3/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Granola. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Breads. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish room **Warning**
- Basic - Clean utensils stored between equipment and wall. Dish room. **Warning**
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Toast. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use utensil stored in ice or ice water between uses. Tongs for lemons **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Reuse of single-service articles. Feta cheese container. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Around cooking equipment. **Warning**
- Basic - Stored food not covered in walk-in cooler. Potatoes **Warning**
- Basic - Wall soiled with accumulated grease. Behind grill. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Counter by toaster. **Warning**
- High Priority - Butter re-served to customers. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- 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. Bread toast. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Carrots, potatoes, black beans, green beans. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Sausage gravy. **Warning**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Chicken with ham. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Chicken sausage, peppers stored on same shelf in WIF. Not commercially packaged. Shell eggs over potatoes. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Dish room **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Warning**
- 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. Deli meats, cheescake. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Drained potatoes. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By soda machine. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Front counter **Warning**
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1/22/2013 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employees. Must be certfied by the next routine inspection
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed paper towel used as a food-contact surface.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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