Levi's, 114 S 5 St, Leesburg, FL - Restaurant inspection findings and violations

Business Info

Name: LEVI'S
Type: Permanent Food Service
Address: 114 S 5 St, Leesburg, FL 34748
License #: 4501417
Total inspections: 7
Last inspection: 6/18/2013

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Inspection findings	Inspection Date	Type	Disposition
Basic - Food stored on floor.walk in Basic - Grease accumulated under cooking equipment. Basic - Interior of microwave soiled with encrusted food debris. Basic - No conspicuously located ambient air temperature thermometer in holding unit. Basic - Wet wiping cloth not stored in sanitizing solution between uses. High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Intermediate - Employee used handwash sink as a dump sink. Intermediate - Encrusted material on can opener blade. Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.	6/18/2013	Routine - Food	Inspection Completed - No Further Action
Basic - Accumulation of debris on exterior of warewashing machine. Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.reach in freezer and can opener base. Basic - Ceiling tile missing.by walk in Basic - Cutting board has cut marks and is no longer cleanable. Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Basic - Food stored on shelf not covered.bacon Basic - Grease accumulated under cooking equipment. Basic - Interior of microwave soiled with encrusted food debris. Basic - Reach-in freezer gasket torn/in disrepair. Basic - Wet mop not stored in a manner to allow the mop to dry. High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken and ground beef at 48 d.f. In cook line drawers. High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Chicken and ground beef at 48 d.f. 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. Cheese and other in walk in. Intermediate - Cutting board(s) stained/soiled. Intermediate - Encrusted material on can opener blade.	5/3/2013	Routine - Food	Inspection Completed - No Further Action
Floors not maintained smooth and durable.storage room broken tiles Observed cutting board grooved/pitted and no longer cleanable. Observed employee with ineffective hair restraint. Observed employee with no hair restraint. Critical - Observed encrusted material on can opener. Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. Critical - Observed food stored on floor.carrots in walk in Corrected On-Site Observed grease accumulated under cooking equipment. Critical - Observed handwash sink used for purposes other than handwashing. Item in sink in server area Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk container of flour Critical - Observed interior of microwave soiled. Observed old labels stuck to food containers after cleaning.storage room Critical - Observed uncovered food in holding unit/dry storage area. Soup Critical - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wet wiping cloth not stored in sanitizing solution between uses.	11/28/2012	Routine - Food	Inspection Completed - No Further Action
No Violations Were Observed	5/16/2012	Routine - Food	Call Back - Complied
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Critical - Employee training provided by an unapproved provider. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Critical - No handwashing sign provided at a handsink used by food employees.cook line Observed build-up of grease on nonfood-contact surface.cook line Observed build-up of grease on nonfood-contact surface.hood filters Critical - Observed buildup of slime in the interior of ice machine. Observed employee with no beard guard/restraint. Critical - Observed encrusted material on can opener. Critical - Observed handwash sink used for purposes other than handwashing.evidence of food debris in hws. Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk sugar Observed old food stuck to clean dishware/utensils. Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.pasta salad at 60d.f. Critical - Observed raw animal food stored over ready-to-eat food.open raw chicken over brownies in reach in freezer. Corrected On Site. Critical - Observed toxic item stored in food preparation area.butane Plumbing system in disrepair.leaking faucet at dish pit. Wet mop not hung to dry. Wet wiping cloth not stored in sanitizing solution between uses.	5/15/2012	Routine - Food	Warning Issued
No Violations Were Observed	9/8/2011	Routine - Food	Call Back - Complied
Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan Lighting provided as required. Fixtures shielded Lighting provided as required. Fixtures shielded Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles Single service items properly stored, handled, dispensed Storage/handling of clean equipment, utensils Critical - Thermometers, gauges, test kits provided Critical - Thermometers, gauges, test kits provided Critical - Toxic items properly stored Critical - Toxic items properly stored Walls, ceilings, and attached equipment, constructed, clean Walls, ceilings, and attached equipment, constructed, clean Wiping cloths clean, used properly, stored Clean clothes, hair restraints Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding Critical - Fire extinguishers - proper and sufficient Food contact surfaces designed, constructed, maintained, installed, located Critical - Food protection during storage, preparation, display, service, transportation Critical - Original container: properly labeled, date marking Pre-flushed, scraped, soaked Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel Critical - Proper hygienic practices, eating/drinking/smoking (evidence)	7/12/2011	Routine - Food	Warning Issued

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