- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shelled eggs and proceed to grab clean utensils. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw shelled eggs over ready-to eat products. **Corrected On-Site**
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Quiche held at room temperature, operator placed them back in reach in cooler. Quiche were held out of proper temperature less than 4 hours. **Corrected On-Site**
- Intermediate - Observed chlorine sanitizer at 200ppm , corrected on site to 100ppm **Corrected On-Site**
- Intermediate - Slicer blade guard soiled with old food debris.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/31/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. All employees less than 30 days.
- Observed knife block in use to store knives.
- Critical - Working containers of food removed from original container not identified by common name.-spray bottle of water. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.-sugar and flour. Corrected On Site.
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7/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No Certified Food Manager for establishment.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed no child labor law poster.
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5/23/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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