- Basic - Bowl or other container with no handle used to dispense food. Raw Macaronni.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White reachin.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans at 130° reheated during inspection. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by 12/29/14. **Warning**
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10/27/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/22/2014 | Routine - Food | Call Back - Complied |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef and tomatoes at 55°, iced and brought to 41° during inspection. **Corrected On-Site** **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- 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. **Warning**
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5/21/2014 | Routine - Food | Warning Issued |
- Basic - Single-service articles not stored inverted or protected from contamination. Forks at self serve counter.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Foods reheated to 165°. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with rust.
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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. Kitchen prep table. **Corrected On-Site**
- High Priority - Container of medicine DAYQUIL improperly stored on storage shelf by wiping clothes. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food CHEESE opened and held more than 24 hours not properly date marked after opening.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Sauteed Onions **Corrected On-Site**
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop on top of ice machine.
- Critical - Observed buildup of white residue in the interior of ice machine.
- Observed employee with no hair restraint.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Shell eggs in reach in cooler stored by lettuce and cucumbers. **Corrected On-Site**
- Critical - Observed processed ready-to-eat, potentially hazardous food MILK held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry.
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12/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED COOKING OIL ON FLOOR BY REACH-IN COOLER - COS
- OBSERVED POTENTIALLY HAZARDOUS FOOD (GROUND BEEF) HELD GREATER THAN 41 DEGREES - COS
- OBSERVED TORN GASKET AROUND REACH-IN COOLER DOOR
- OBSERVED WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION - ON COUNTER BY CROCK POT
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7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above. onions, peppers in tupperware on counter; 77F.
- Critical - Observed unlabeled spray bottle. green liquid.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beans in crock pot, 117F.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. brown sugar.
- Critical - Observed food stored on floor. fryer oil.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs above buns. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked sausage held at 57, less than 4 hours. Corrected On Site.
- Observed single-service items stored on floor. cases of to-go containers, tableware, cups, in dry storage.
- Critical - Working containers of food removed from original container not identified by common name. flour? brown sugar? Corrected On Site.
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7/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cheese cold held at 53 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food sausage cold held at 57 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Service unit. Repeat Violation.
- Critical - Violation: 08A-26-1 Observed raw animal food eggs stored over ready-to-eat food. Corrected On Site.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-22-1 Observed encrusted material on potato slicer.
- Violation: 51-18-1 No copy of latest inspection report.
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5/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Service unit. Repeat Violation.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. This violation must be corrected by : 5-1-11.
- Critical - Observed encrusted material on potato slicer.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cheese cold held at 53 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food sausage cold held at 57 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food eggs stored over ready-to-eat food. Corrected On Site.
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3/1/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food sour cream cold held at 58 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food hot dogs cold held at 58 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed raw animal food eggs stored over ready-to-eat food lettuce. Corrected On Site.
- Critical. Observed food potatos stored on floor.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed knife block in use to store knives.
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7/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
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6/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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