- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Gaskets with slimy/mold-like build-up. Front line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soil residue build-up on some dish racks.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dented can of beans.
- 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. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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11/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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07/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Dry storage.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Dry storage.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish, raw chicken 53°F, cook line drawers
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Refrigerated drawers 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.
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07/25/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
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6/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. All items in quarterback cooler.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Prep area. **Corrected On-Site**
- Basic - Equipment in poor repair. Cook line drawers. Quarter back cooler was not maintaining product at 41°F or less.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Mixed greens were 44°F at the front line cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 48°F, Front line cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish filets, Ground beef patties and marinated chicken all 53°F in the cook line drawers. Shredded chicken, Mushrooms and onions and shredded cheese all 48°F in the quarterback cooler.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than hand washing, there was a pan in it.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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6/4/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Hot butter.
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Equipment in poor repair. Front line holding drawers.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ground beef 49°F, Fish 48°F, Marinated chicken 48°F. Advised kitchen manager to use ice.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than hand washing. Fish was thawing in it.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of food stored on floor in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
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8/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Bar.
- Intermediate - Employee rinsed utensil in handwash sink. Bar.
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4/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Melted butter. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Desert cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed a dented can of tomatoes in dry storage.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed live flies in kitchen.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
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