These are the most recent restaurant inspection reports in Marion County-from August 2nd to 7th-submitted by the state safety and health inspector.
The Florida Department of Commerce and Professional Regulation described the inspection report as a “snapshot” of the conditions that existed at the time of the inspection. On any given day, companies may have fewer or more violations than they found in their most recent inspection. Inspections performed on any given day may not represent the overall long-term status of the enterprise.
– High priority-unsterilized food contact surfaces that are cleaned before use. Do not use equipment/appliances that have not been properly disinfected. The staff did not disinfect the tableware.
– High priority-the hose is connected to the tap of the three compartments/food preparation/hand wash basin, eliminating the required air gap. At the triple sink, the hose hangs in the sink.
– High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. Five live flies in the food truck
– High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Within reach in a dustbin with ice cubes: tomatoes 74°. Cheese 68°. Instruct employees to add more ice cubes around the product. **Repeat violations** **Administrator complaints**
– High priority-Time/temperature control for safe food, excluding roasted whole meat, kept below 135 degrees Fahrenheit. In the case of heat preservation: beans 119°. The temperature rises and starts to reheat. **Repeat violations** **Administrator complaints**
– Intermediate-Hand washing sink used for purposes other than hand washing. A box with aluminum foil and towels in the hand slot
– Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. Chlorine strips are not available.
– Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees on the truck are not trained **warning**
– Intermediate-Ready-to-eat, time/temperature control of safe food prepared on site, and the date is not correctly marked for more than 24 hours. The chicken is placed in the cooler made yesterday, without a date stamp. **Repeat violations**
– Intermediate-Spray bottles containing unmarked toxic substances. Bottles of yellow and purple cleaner
– Basic-Employees’ personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. The phone is on the shelf, and there are clean dishes in the bowl.
– Basic-Food is stored on the floor. Bottled water, a bucket of flour, a pot of oil and canned soda on the ground. **Repeat violations**
– Basic-External openings are not protected during operation and the presence of pests and/or environmental cross-contamination. The doors and windows are opened with a fan at the door.
Close immediately, it is recommended to order urgently. Inspectors said these conditions endanger public health and safety.
– High priority-employees touch their face/hair and then engage in food preparation, handling clean equipment or utensils, or touching unpackaged single service items without washing their hands. The female employee scratched her face with gloves, and then continued to work with bread without washing her hands or changing gloves.
– High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. There are four live flies in the kitchen area. **Repeat violations** **Administrator complaints**
– High priority-the discovery of rodent droppings proves the presence of rodent activity. There are 14 rodent droppings on the floor of the dry storage room, which contains single service items, condiments, clean tableware and disposable items. The feces of the three rodents were in the boxed soda syrup and carbon dioxide tanks near the bag on the floor. **warn**
– Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The inside of the tentacles of the cooler on the cooking line is soiled by food residue. Mucus has accumulated inside the ice machine. The curtains are soiled in the walk-in cooler.
– Intermediate-Hand washing sink used for purposes other than hand washing. There are packaging and food in the sink near the walk-in cooler.
– Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. Sink near the office
– Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat violations** **Administrator complaints**
– Basic-poorly repaired building components, accessories or fixtures. The cooking equipment, ice machine, fountain machine and the floor under the preparation table on the cooking line are seriously dirty. Several ceiling vents in the kitchen area are dirty. Several walls in the kitchen area are dirty. **Repeat violations**
– Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. A glass of drink on the salad preparation table. Move in this inspection. **On-site corrections** **Repeated violations**
– Basic-equipment and utensils are not properly air-dried-wet nesting. Dry several plastic trays in the storage room.
– Basic-the handle of the ice scoop in contact with the ice. In the drive-thru area, the spoon handle is placed on ice. In addition, the ice bucket is not upside down.
– Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The outside of the cooler on the cooking line within reach. Handle for walk-in refrigerator and freezer. Washers for the thawing cabinet. The exterior of the cooking equipment. The hood filter is severely dirty. **Repeat violations**
– Basic-does not include stored food. Potato bags torn on the shelf are placed in freezer bags. In the soda zone, there is a bag of syrup on the floor.
– High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. 1 fly was observed in the preparation area of the kitchen, **repeated violation** **administrator complaint**
– High priority-non-food grade bags for direct contact with food. Non-food-grade containers used for food storage-direct contact with food. Observe large bags of clear corn flakes stored on the prepared shelves. The manager cannot identify the bag as food grade. During the inspection, the manager removed the chips from the bag and put them in a clean trash bin. **On-site corrections**
– High priority-Disposable gloves will not be replaced as needed after changing tasks or when they are damaged or soiled. The male employee observed at the checkout counter completed the transaction with the customer, removed his gloves, put on new gloves, and started scooping potato chips from a warm place without washing his hands between tasks. **Administrator Complaints**
– Intermediate-There is no written procedure for using time as a public health control to control the time/temperature of safe food. The manager informed the inspector that chicken, beans, ground beef, steak, pork and rice were kept on time as public health controls.
– Basic-Black/green mold-like substance accumulates in the ice machine/box. A buildup of dirt on the top of the ice maker lid and ice scoop storage area was observed. Employees began to disinfect the area during the inspection. **Corrective Actions Taken**
– Basic-Employees’ personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. A lunch box was observed on the top shelf of the walk-in cooler, which contained vegetables stored for the restaurant. **Repeat violations**
– Basic-torn/worn tin foil is used as a shelf cover. The torn foil used to score the bottom of the preparation table in the dish area was observed.
– Basic-A food working container that has not been identified by a common name taken out of the original container. Observe the plastic box on the bottom shelf. The container contains white powder. It is located in the preparation area near the preparation sink and has no label. The employee identified the substance as sugar and placed the label on the container during the inspection. **On-site corrections**
– High priority-employees touch dirty aprons/clothes and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The female employee touched her hair and continued to make coffee without washing her hands. Female employees touched their pants and continued to work without washing their hands.
– High priority-Operate with expired hotel and restaurant department licenses. Expires on June 1, 2021. The operator renewed his license during this inspection. **On-site corrections**
– Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. The ham and turkey opened yesterday within reach of the cooler. Employee date stamp. **On-site corrections**
– Intermediate-The wash basin is not provided with paper towels or mechanical hand dryers. There are no tissues in the sink at the front desk.
– Basic-Black/green mold-like substance accumulates in the ice machine/box. Inside the ice maker.
– Basic-Employees wear jewelry other than ordinary rings on their hands/arms when preparing food. Female employees wear bracelets and watches. Has been removed. **On-site corrections**
– Basic-equipment and utensils are not properly air-dried-wet nesting. Plastic plates on a clean plate rack. In addition, the pans on the top shelf are not upside down.
– Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. The crepe tool is stored at 74° in the water. The manager poured water. **On-site corrections**
– Basic-old food sticks to clean cutlery/ware. Food scraps on a clean plate above the triple sink.
– High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Milk 46°. Within reach in a cool place. In addition, there is no date stamp.
– High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. The cooler in the bar area is within reach, milk: 46°. Discontinued sales. **Repeat violations** **Administrator complaints**
– Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. The milk in the refrigerator has no date stamp, and employees don’t know when it was opened. Discontinued sales.
– Intermediate-The employee training required by some employees has expired. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three are overdue.
Post time: Sep-02-2021