1676 RIDGEWOOD AVE, Holly Hill, FL 32117
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
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink obstructed by cooler/freezer.
Basic - Equipment in poor repair. -hand wash sink not secured to floor or wall.
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice in reach in cooler between 61°f and 72°f. Rice cooked and placed in cooler yesterday.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked rice in reach in cooler between 61°f and 72°f. Rice cooked and placed in cooler yesterday.
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer in reach in cooler broken, operator replaced. Corrected On-Site
Basic - Bowl or other container with no handle used to dispense food. -plastic container used to scoop bread crumbs. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -water at 121°f
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface under flat grill soiled with grease and food debris.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -operator corrected to 200ppm quat.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Corrected On-Site
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pork at 57°f in reach in cooler drawer (left side). In cooler overnight.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork in reach in cooler drawer (left side) at 57°f. In cooler overnight.
Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink by back door blocked by freezer.
Basic - 1 dead roaches in kitchen.
Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense seasoning mix.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Repeat Violation
Basic - Nonfood-contact surface soiled. -exterior of food storage containers soiled with old food debris.
Basic - Working containers of food removed from original container not identified by common name. -container of seasoning mix at cook line.
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked ground beef (picado) at 56°f. Cooked and placed in cooler yesterday.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked ground beef (picado) at 56°f. Cooked and placed in cooler yesterday.
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ground beef cooling in deep pans. Advised operator to use shallow pans for cooling foods.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken soup in reach in cooler. Corrected On-Site Repeat Violation
Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Basic - Exterior back door to the outside has a gap at the top where the weather stripping has fallen down.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage at 50°f in top area of reach in cooler. Advised operator to place in container below fill line. Corrective Action Taken
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beef in reach in cooler. Corrected On-Site
Basic - Buildup of food debris/soil residue on equipment door handles, microwave door handle.
Basic - Floor soiled in dry storage area.
Basic - Interior of microwave has accumulation of food debris.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Intermediate - No probe thermometer provided to measure temperature of food products, unable to power on probe thermometer.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Container of medicine improperly stored.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef at 44°f in reach in cooler. Cooked and placed in cooler last night. Operator moved to freezer for rapid cooling. Refried beans at 60°f in reach in cooler. Cooked and placed in cooler yesterday.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Refried beans at 60°f in reach in cooler. Cooked and placed in cooler yesterday.
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand-sink had plastic container in sink. Hand-sink at front counter blocked by fan.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by back door.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - No soap provided at handwash sink by backdoor.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken in reach in cooler.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in reach in cooler.
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Handwash sink used for purposes other than handwashing, mixing bowl in hand wash sink.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Corrected On-Site
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense sugar.
Basic - Employee cellphone stored in a food preparation area. Corrected On-Site
Basic - Exterior door has a gap that opens to the outside.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
Basic - Wall soiled with accumulated food debris behind hot holding units.
Basic - Working containers of food removed from original container not identified by common name, flour in ziploc bag at cookline.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Corrected On-Site
Intermediate - Spray bottle containing chemical substance not labeled. Corrected On-Site
Basic - Floor soiled/has accumulation of debris. Area behind the fryers.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site