- Basic - Bowl or other container with no handle used to dispense food: flour and rice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of seasoning containers, soap dispensers, soiled fan soiled exterior of bread cabinet, handle on reaching cooler, soiled rice cooker.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in dry storage area: oil
- Basic - Case/container/bag of food stored on floor in walk-in freezer: potatoes, chicken, shrimp
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner: large pots in dry storage
- 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. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside, beneath and around door.
- Basic - Floor soiled/has accumulation of debris: under soda station
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor: ground beef on tray on cooler floor.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container: flour and rice.
- Basic - Interior of microwave(2) soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair: water heater pan leaking onto floor.
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering: kitchen
- Basic - Standing water in handwash sink/ handwash sink draining very slowly: hand washing sink in kitchen and in waitress station
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Flammables stored near a source of ignition. For reporting purposes only. Magazines in oven that was connected to power source. Operator stated that they didn't use oven.
- High Priority - Food with mold-like growth. See stop sale. One loaf Bread,one pound of mozzarella cheese
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 51°f, tomatoes 48°f, cream 54°f, cornstarch and water 81°f
- High Priority - Raw animal food stored over ready-to-eat food.raw pork chops over cut vegetables.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over stuffing, raw steaks over raw scallops
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food: bug spray in air condition room near oil on food storage.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. 3 pounds of Butter 51°f, 1/2 diced tomato 48°f, 2 quarts cream 54°f
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink: wiping clothes stored in sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No state approved required employee training program present 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.
- 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. 55°f
- 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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10/29/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Tuan Hoang, 4935 E County Hwy 30a #5-6, Santa Rosa Beach, FL »