Observed operator reheat items above 165F. Discussed with operator the correct hot holding temperature. As per operator, food cooked less than an hour ago. Observed mash potatoes (108F - Hot Holding) ground beef (111F - Hot Holding) shredded pork (127F - Hot Holding) cooked beef with vegetables (133F - Hot Holding) at steam table. “Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Observed no hood drip pans at cook line in back preparation area.” “No container installed for catching grease from hood drip tray. Observed utensils and plastic bins stored on dirty dry rack.” “Clean utensils or equipment stored in dirty drawer or rack. Observed one dead roach inside plastic container at the dry rack.” Prep table by the walk in cooler: 4 live roaches crawling on by the vegetable slicer, by the ware wash area: approximately 8+ live roaches crawling on the wall behind the hand washing, approximately 6 live roaches crawling from underneath the hot water heater, 1 live roach crawling inside the double prep sink, 1 live roach crawl on the wall above the three compartment sink, 2 live roaches crawling on the floor mat by the hand washing sink, and packaged sauce area: one live roach crawling on the floor by dry rack area.” “Roach activity present as evidenced by live roaches found. “Hand wash sink not accessible for employee use at all times.
“Wall soiled with accumulated grease, food debris, and/or dust. “Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. “Floor not cleaned when the least amount of food is exposed. Observed approximately 6 dead roaches under the preparation table in kitchen area.” Observed 4 live roaches inside an umbrella located under the front counter, 3 live roaches under the preparation table in the kitchen, 1 live roach crawling on the wall by kitchen door.” “Proof of required state approved employee training not available for some employee.” preparation area- observed employee with no hair restraint. “Employee with no hair restraint while engaging in food preparation.
“Floor not cleaned when the least amount of food is exposed.” beverage area at left side of bar- observed 4 dead roaches inside cabinet underneath hand washing sink.” Main kitchen single service storage room at exit door- observed 10 dead roaches in storage room. Bar- observed approximately 15 live flying insects flying around and landing on open liquor bottles, and vita mix and clean glasses for service.” bar- observed approximately 20 live flying insects flying around trash can and ice bin. Main kitchen single service items storage room- observed 3 live flying insects flying around trash bin. “Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. The department has discretion on which establishments are ordered shut and which are not, and it should NOT be that way.Īll the places that were ordered shut were allowed to re-open following an ordered cleanup and re-inspection. Some places were issued a “follow-up inspection required” and were not ordered shut even though they had insect issues.
RED LOBSTER BARTENDER TRAINING PROFESSIONAL
Below is a list of places that were inspected by the Florida Department of Business and Professional Regulation last week.
0 kommentar(er)
