290 N CHERRY ST, Monticello, FL 32344
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee eating in a food preparation or other restricted area. Plate with 1/2 eaten pie on cook line. Plate removed.
Basic - Stored food not covered. Pots of food in walk in cooler.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No probe thermometer provided to measure temperature of food products.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Stored food not covered. Bread in walk-in . Covered during inspection. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled.
Basic - Stored food not covered. Pan of raw beef in walk-in cooler.
Basic - Waste line passing above food. Condensation line in walk-in cooler draining into pan above food.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook plating food. Donned gloves during inspection. Corrected On-Site
High Priority - Non-food grade paper/paper towel used as liner for food container. Various foods. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Non-food grade paper/paper towel used as liner for food container. Rice in grocery bag in steam table. Rice Properly stored during inspection. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Onions hot held at 89°, put on flattop to reheat. Corrective Action Taken
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Cleaned during inspection Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Sanitizer above clean plates. Properly stored during inspection. Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Food stored on floor. Case of food and pan of food on floor of walk-in freezer.
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Pain pills by plates. Repeat Violation
High Priority - Toxic substance/chemical improperly stored. Glue one pan table by plates.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Employee eating in a food preparation or other restricted area.
Basic - Food stored on floor. Bag of dried beans.
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Ice scoop.
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored. Pain pills in prep area. Properly stored during inspection. Corrected On-Site
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peppers hot holding at 101, reheated to 165°. Corrected On-Site
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
Basic - Employee eating while preparing food. Stopped eating. Corrected On-Site
Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature, Putin walk-in cooler. Corrected On-Site