08/26/2015
Good morning!!!!
We care about all food vendors from food trucks to caterers. Below are two inspection reports. One you NEVER want to get and the second is the one you ALWAYS want to get. Let's please be sanitary in everything we do, some one's health relies on it.
Inspection 1:
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 08/19/2015 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 5 11
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
16-07-4
Basic - Accumulation of debris in three-compartment sink. **Warning**
23-03-4
Basic - Build-up of grease on nonfood-contact surface. The side of the fryer and a crevice full of grease **Warning**
23-25-4
Basic - Build-up of grease/dust/debris on hood filters. **Warning**
36-75-4
Basic - Build-up of soil/debris on the floor under shelving. **Warning**
35A-03-4
Basic - Dead roaches on premises. In the hot dog steam table. Between the deep fryers and the prep table. Inside of the reach in cooler On the floor behind the reach in freezer **Admin Complaint**
36-73-4
Basic - Floor soiled/has accumulation of debris. **Warning**
36-14-4
Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
51-18-6
Basic - No copy of latest inspection report available. **Warning**
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
35B-04-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. The bottom/floor of the unit has several holes **Warning**
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. To the left of the fryers **Warning**
50-08-5
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 30 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit www.myfloridalicense.com/dbpr/hr. The license provided by DBPR was not available for review. **Warning**
03A-02-4
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Hot dog 49. 54. Over 4 hours. See stop Hot dog 46. **Warning**
35A-09-4
High Priority - Presence of insects, rodents, or other pests. Roach egg sack floating in the steam table **Admin Complaint**
35A-05-4
High Priority - Roach activity present as evidenced by live roaches found. 4 jumped from inside the reach in cooler. 1 crawled from under the reach in cooler. 2 live on the side wall of the waste tank. 1 live on the prep table (see 12A) 1 in a crevice on the underside of the prep table. 1 crawling on the wall behind the prep table. (See 12A) 1 live crawling on the floor by the fryers. **Admin Complaint**
01B-02-4
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See hot dogs over 47 F over four hours. Additional information contained in 12A **Warning**
22-02-4
Intermediate - Accumulation of food debris/grease on food-contact surface. The catch plate to the fryers is full of old food and grease. The hot dog roller edges is encrusted with grease. The bun spiker on the prep table. **Warning**
02C-03-4
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. Open packs of hot dogs not dated when held over 24 hours **Warning**
12A-01-4
Intermediate - Employee applied hand antiseptic in place of washing hands as required. The operator reached under the table and again on top of the prep table to kill two roaches with his bare hands then without ever washing hands touched a package of hot dogs. **Warning**
22-28-4
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Additionally See (35A) **Warning**
53B-01-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Inspection 2:
Routine - Food 07/15/2015 Met Inspection Standards
During This Visit
More information about inspections.
0 0 0
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
N/A
No Violations Were Observed
Division of Hotels and Restaurants 1940 North Monroe Street Tallahassee, FL 32399-1011 Phone: 850.487.1395 Email: [email protected]
