Date Closed: 02/11/2020
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items brought out at 8am cold held above 41°F at 11am: diced tomatoes 62°F, sausage
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61°F, ham 61°F, liquid eggs 60°F. Observed employee place food items in walk in cooler; re-temped at 11:25am: diced tomatoes 54°F, sausage 56°F, ham 52°F, liquid eggs 42°F. **Corrective Action Taken** - From follow-up inspection 2020-02-11: **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control. Observed homemade hollandaise sauce brought out at 7:15am at temperature of 101 at 10:50am with no time mark. Observed manager place time mark on hollandaise sauce. **Corrected On-Site** - From follow-up inspection 2020-02-11: **Time Extended**
High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. Observed 1 dead lizard in dry storage area for catering dishes. **Corrected On-Site** - From follow-up inspection 2020-02-11: **Time Extended**
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches on the reach in cooler. **Warning** - From follow-up inspection 2020-02-11: 4 live roaches by stove in kitchen. **Time Extended**
Source: Florida Health Department
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