- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. - water in each in **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting./ cups Waite station
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor./ flash light utilized to look under surfaces in kitchen 2 lights out
- Basic - Hole in back restroom door
- Basic - Moderate Accumulation of debris inside lid warewashing machine.
- Basic - Moderate Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees./ first rest room
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ shelving in dry storage not easily cleanable
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature./ raw fish, sliced ham both items still frozen re-educated **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover./ couple of shelves in kitchen
- Basic - pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- High Priority - Container of medicine improperly stored./ with waffle iron **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator stated that the pooled eggs have been out for 1/2 hr will be discarded in the 4 hr time limit
- 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. / milk
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ gave copy of the plan **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service./ gave one
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Corrected On-Site**
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09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.front counter
- Basic - Ice bath method for butter packets ineffective. Recommend surrounding in an ice bath.
- Basic - Moderate Accumulation of lime scale on the inside of the dishmachine.
- Basic - Stored food not covered in freezer. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.Reaching in cooler: c.h corn beef 47° cod 47° batter 45° recommend rapid chill. Manger placed on an ice bath and placed in the walk in cooler.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 69° raw whole shell eggs 48° recommend rapid chill Found at 40° **Corrected On-Site** **Repeat Violation**
- High Priority - Raw Philly meat stored, country fried steak over opened bags of fries. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Found at 48°. Found at 44° **Corrected On-Site**
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Quaternary
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For eggs
- 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. Small cooler by steam table found 50° **Repeat Violation**
- Intermediate - Steam table Cutting board(s) stained/soiled.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine
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5/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair./ inside walkin freezer
- Basic - Food debris/dust/grease/soil residue on exterior of ice machine
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2/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles cracked, broken or in disrepair./ inside walkin freezer
- Basic - Food debris/dust/grease/soil residue on exterior of ice machine
- Basic - Open dumpster lid.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0. Ppm, cos 300 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ butter pats 48°f after 2 hours, recommended rapid chill
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / product in RIC overnight, diced ham 54°f, lettuce 49°f, feta cheese 49°f, cut potatoes 51°f, tuna salad 51°, cut melon 48°f, cole slaw 52°f
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer/ chicken over beef
- Intermediate - Cold holding equipment incapable of 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 cooler and RIC in kitchen
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2/4/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/11/2013 | Routine - Food | Call Back - Complied |
- Basic - Cook line cooler found at 60° **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit.cook line reach in cooler 52°to 53° no documentation provided. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 71° recommend rapid chill. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged.zip lock bags of raw chicken over beef **Warning**
- High Priority - Water supply does not meet the requirements of a public water supply.facility is on a boil water notice. Provided operator with the boil water notice guide lines. **Warning**
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7/10/2013 | Routine - Food | Warning Issued |
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Must have all employees food safe trained with in 60 days of hire
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.cardboard is being used as a floor cover in the walk in cooler and is not changed daily
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked potatoes are at 78? on the cook line. Rapid chill to 41? **Corrected On-Site**
- Critical - Observed soiled reach-in cooler gaskets.
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11/19/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866.372.7233.
- Observed buildup of food debris, dust or dirt on nonfood-contact surface.on top of dish machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener- moderate buildup.
- Observed gaskets/seals on cold holding unit in poor repair. on the front counter area reach in cooler.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected on site.
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11/15/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/12/2012 | Routine - Food | Call Back - Complied |
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