These are the most recent restaurant inspection reports in Sumter County-from August 16 to 21-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-There are dented cans. See discontinued sales. 1 can of baby corn and 1 can of applesauce. **warn**
- High priority-employees touch bare body parts and then engage in food preparation, handling clean equipment or utensils, or touching unpackaged single service items without washing their hands. The operator trained the staff on the correct hand washing process. **warn**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. * *Raw marinated chicken covers uncovered breaded chicken, *unwashed. The mushrooms are on the diced onion. The operator moves the food to the correct position in the cooler **Corrective action has been taken** **Warning**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. 12:00 PM Chicken Strips (82°F-Chill); Pasta (80°F-Chill); Pork (50°F-Chill) Lettuce (57°F-Chill) Food is moved from the front line to a colder place 1 :00 pm 1:00pm Chicken Strips (62°F-Chill); Pasta (60°F-Chill); Pork (40°F-Chill) Lettuce (47°F-Chill) **Warning**
- Intermediate-The food is cooled by an unapproved method, as evidenced by the insufficient cooling rate during the inspection. The food is placed on the prepared chicken strips (82°F-chill); pasta (80°F-chill); pork (50°F-chill). The food is transferred to the cooler for rapid cooling. Chicken Strips (62°F-Chill); Pasta (60°F-Chill); Pork (40°F-Chill) **Warning**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. Can opener. **warn**
- Intermediate-Hand sink used for purposes other than hand washing. Used as a towel drying rack. **warn**
- Intermediate-No chemical kits are provided when disinfectants are used on the three-compartment sink/dishwasher or rags. **Repeat violation** **Warning**
- Intermediate-There are currently no certified food service managers on duty, and there are four or more employees engaged in food preparation/handling. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Manager* *On-site correction** **Warning**
- Intermediate-Probe thermometers for measuring food temperature are not provided. **Repeat violation** **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. There is no date stamp for walk-in refrigerators or freezer compartments **Warning**
- Basic-a bowl or other container without a handle, used to dispense food.bowl in the flour in the dry storage room. **warn**
- Basic-The staff eats while preparing food. Peel and eat oranges. On the cook line. **warn**
- Basic-The employee’s personal food is not correctly identified and separated from the food provided to the public. Dumplings, yogurt, Red Bull drink **Warning**
- Basic-Employees’ personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Phone **Warning**
- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. The water temperature is 77°F. **warn**
- Basic-Time/temperature control of safe food that has been thawed improperly. The chicken on the hotel pan is thawed at 20 speed rack @50°F. **warn**
- Basic-The washing/rinsing/disinfecting solution is not kept clean. Rinse only with a clean pot **Warning**
- High priority-employees do not use soap to wash their hands. Employees wash their hands without soap. Discuss correct hand washing techniques with your manager. Employees wash their hands with soap in the sink. **Corrective actions have been taken** **Repeated violations**
- High priority-raw animal food and ready-to-eat food are stored above/not properly separated. Raw beef with soy sauce in the walk-in cooler. Discuss proper food storage with the manager.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Garlic in oil 54°F Cut cabbage 60°F Both items are taken out at room temperature. The manager moved to a colder place for rapid cooling.
- Intermediate-Employees wash their hands in sinks other than approved hand sinks. Employees wash their hands in the triple sink. Discuss with the manager how to wash your hands properly. Employees wash their hands in an approved sink. **Corrective actions have been taken** **Repeated violations**
- 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. Boiled chicken, noodles and egg rolls are not dated in the refrigerator next to the counter and the white household refrigerator. The manager date marks all projects. **On-site corrections** **Repeated violations**
- Intermediate-The employee handwashing sink does not provide/close water with a temperature of at least 100 degrees Fahrenheit. The bathroom sink is 90°F.
- Basic-The ceiling is not smooth, non-absorbent and easy to clean in food preparation, food storage or tableware washing areas. Kitchen sound-absorbing tiles. **Repeat violations**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. A water bottle within reach in the cooler opposite the wok station. The manager removed all water bottles. **On-site corrections** **Repeated violations**
- Basic-The floor is dirty/debris accumulation. The floor drain under the triple sink, preparation sink and wok station is heavily soiled.
- Basic-Food is stored on the floor. Chicken and beef barrels on the floor of the walk-in cooler. **Repeat violations**
- Basic-Non-time/temperature controlled in-use utensils used for safe food, without placing the handle on top of the food in the airtight container. A spoon handle used to hold flour and sugar in food. Remove the spoon handle from the food. **On-site corrections**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. Walk into the cool shelf. Walk into the cooler gasket. Touch the cooler gasket opposite the wok station.
- Basic-Reuse single services or disposable items. Tin can be used to scoop meals. The manager can just remove it. The egg tray can be reused to hold pots and pans. The manager discarded all egg trays. **On-site corrections** **Repeated violations**
- Basic-Disposable items stored in the bathroom/dressing room/trash room/machine room. The paper towels are stored in the bathroom. The manager moved to the kitchen. **On-site corrections** **Repeated violations**
- Basic-does not include stored food. Cut the cabbage, the cooked chicken, the egg rolls are not covered and walk in the cooler. **Repeat violations**
- Basic-The chlorine disinfectant of the wipe cloth does not reach the appropriate minimum strength. At 10 ppm. The manager is fixed at 100ppm. **On-site corrections**
- High priority-employees touch ready-to-eat food with bare hands-food is not heated to 145 degrees F as the only ingredient or immediately added to other ingredients for cooking/heating to the minimum required temperature to allow bare hand contact. The company has no approved alternative operating procedures. Employees cut carrots with bare hands. Managers who have been educated in bare-hand contact and proper use of gloves, pliers, cooked food paper, etc. **warn**
- High priority-Food contact surfaces are not sanitized after cleaning and before use. Do not use equipment/appliances that have not been properly disinfected. The staff washed the knives without disinfection. Discuss the correct dishwashing with the manager. The manager puts the knife in the sink for proper re-cleaning and disinfection. **Corrective action has been taken** **Warning**
- High priority-The time/temperature control of safe food identified in the written procedure is the use of time as a public health control food without a time stamp. There is no time stamp for sushi rice. The manager time to mark the sushi rice. **Correct the scene** **Warning**
- Intermediate-Food contact surfaces are soiled with food debris, mold-like substances or mucus. The inside of the microwave oven is located above the cooler. **warn**
- Intermediate-Employees cannot use the sink at any time. The hand sanitizer bucket is stored in the hand sink. The manager took out the disinfectant bucket and stored it elsewhere. **Correct the scene** **Warning**
- Intermediate-All employee training required by employees has expired. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. The training of two employees has expired. Two employees did not have training certificates. **warn**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. The water bottle is within reach in the cooler opposite the wok station. The manager removed the water bottle. **Correct the scene** **Warning**
- Basic-Employees have no hair restrictions when preparing food. Several employees prepare food without hair restraint. **warn**
- Basic-The floor is dirty/debris accumulation. The back plate and the floor behind the preparation room and kitchen equipment are dirty. **warn**
- Basic-Non-food contact surfaces soiled by grease, food residue, dirt, mucus or dust. The outside of the cooler of the wok station. The outside of the microwave oven above the kitchen cooler. **warn**
- Basic-The chlorine disinfectant of the wipe cloth does not reach the appropriate minimum strength. At 0ppm. Manager is fixed at 50ppm. **Correct the scene** **Warning**
- High priority-employees touch bare body parts and then engage in food preparation, handling clean equipment or utensils, or touching unpackaged single service items without washing their hands. First touch the phone, then the uniform, then the food. Operators train employees to wash their hands properly. **On-site corrections**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. 11:00 AM Chicken breast (45°F); grilled beef (55°F-refrigerated) lettuce (55°F-refrigerated); tomatoes (50°F-refrigerated) The food is transferred to the cooler for rapid cooling. 11:50 AM Chicken breast (40°F); barbecue beef (40°F-refrigerated) lettuce (40°F-refrigerated); tomatoes (40°F-refrigerated) **On-site correction** **Repeat violation**
- Intermediate-Employees cannot use the sink at any time. White bucket and floor squeeze
Post time: Aug-27-2021