| 3-501.16 (A)(2), (B) / POTENTIALLY HAZARDOUS FOOD, COLD HOLDING Priority Item Corrected During Inspection Many potentially hazardous foods in the walk-in cooler are being cold held bstween 47-52°F. The WIC is not maintaining at 41 deg F or lower. Maintain cold potentially hazardous foods at or below 41°F Action Taken: The foods were all thrown out on this date. They are listed on a food disposal sheet. Correct By: 05-Oct-2015  |
| 4-204.112 (A-D) / TEMPERATURE MEASURING DEVICES Core Item Thermometers were not located in all of the refrigeration units. Provide accurate thermometers in all refrigeration units. Correct By: 12-Oct-2015 |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Repeat The walk-in cooler is at 52 deg F. Many foods in this unit are out of temperature. -The walk-in freezer is filled with ice sheets that have dripped onto foods and frozen in place. Maintain equipment in good repair. A repairman was working on this unit before completion of the in spection. Keep foods in another unit until this cooler can maintain temperature at 41 deg F or below. - Repair the walk-in freezer to not drip and contaminate foods. They are scheduled to get a freezer truck to place foods in while the repairs are conducted. Correct By: 06-Oct-2015 |
| 4-602.13 / NONFOOD CONTACT SURFACES Core Item Repeat The shelves and interior of all refrigeration units, including the walk-in cooler, are not cleaned on a frequent basis. Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By: 12-Oct-2015 |
| 6-301.11 / HANDWASHING CLEANSER, AVAILABILITY Priority Foundation Item Soap not available at food employee handwash sink located at the bar. Provide hand soap at handwashing sink to facilitate proper handwashing. Correct By: 06-Oct-2015 |
| 6-301.12 / HAND DRYING PROVISION Priority Foundation Item No toweling available at handsink located at the bar and side kitchen area for hand drying. Provide single-use toweling at handsink to facilitate proper handwashing. Correct By: 06-Oct-2015 |
| 6-301.14 / HANDWASHING SIGNAGE Core Item No handwashing signage is provided at any employee handwash sink. Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands. Include handsinks in restrooms that are used by employees. Correct By: 12-Oct-2015 |
| 6-501.11 / PHYSICAL FACILITIES - GOOD REPAIR Core Item Repairs are needed in the following areas: -missing floor tiles along the cook line; section of missing tiles by the door to the back storage room. Maintain the physical facilities so they are in good repair at all times. Replace the floor tiles where needed. Correct By: 06-Nov-2015 |
| 6-501.110 / USING DRESSING ROOMS AND LOCKERS Core Item Corrected During Inspection Several jackets were hung on the end of food shelving; a purse was on top of a box of potatoes. Provide an area for employees to store personal items. Be sure these areas are used for such storage. Action Taken: THE ITEMS WERE HUNG UPSTAIRS IN A DESIGNATED AREA. Correct By: 05-Oct-2015 |
| 6-501.12 / CLEANING, FREQUENCY AND RESTRICTIONS Core Item The following areas need cleaning: -ceiling above Blodgett oven and Alto Sham (these tiles will need to be replaced if cleaning is not possible) -walls behind some of the cooking equipment. Clean the physical facilities at a frequency necessary to keep them clean. Correct By: 12-Oct-2015 |
| 6-501.16 / DRYING MOPS Core Item Mops stored in the top of mop buckets. Store mops to allow them to air dry between uses without soiling walls, equipment and supplies. Correct By: 06-Oct-2015 |
| FL 289.2129 / Certification of managerial employee under program accredited by American national standards institute; rules. Core Item There is no current food service manager on staff. Provide an employee who is currently certified under an accredited program. Send GCHD verification once this is completed. Correct By: 04-Jan-2016 |
| Comments |
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| Routine, operational evaluation. The walk-in cooler in this facility was not maintaining temperature, at 41 deg F or higher. Many potentially hazardous foods were at 47-52 deg F, which is not safe for food service to the public. The foods that were out of temperature were thrown in the dumpster on this date. Repair on the unit had already begun. The walk-in freezer also had problems in maintaining foods and is scheduled for repair. Manager certification is not current, it has expired. Enroll an employee in a accredited class. Sent this information to GCHD as soon as the class has been successfully completed. Include the facility name along with the certification in formation. A follow-up will be conducted in one week to verify that the walk-in cooler has been repaired and all foods are at safe temperatures. If a 2nd follow-up is required, a monetary fee of $104.00 will be assessed. Correct all violations as noted in the report. |