75 N HALIFAX DR, Ormond Beach, FL 32176
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 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs at 50°f, lasagna at 46°f in upright cooler at cookline. In cooler 2 hours. Operator voluntarily discarded.
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. -butter at 45°f in reach in cooler.
Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pico de gallo and lasagna at 46°f. In cooler overnight.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lasagna 46°f and pico de gallo 46°f in reach in cooler. In cooler overnight.
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 ribs in reach in cooler.
Complaint Full
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 - 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. Employee preparing sandwich with bare hands.
Intermediate - Handwash sink not accessible for employee use at all times. -containers stored in handwashing sink at cookline.
Basic - 2 Dead roaches on first level by CO2 tanks.
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. -employee handled shredded cheese with bare hands while reaching into pan at makeline cooler. Advised to use gloves or utensils for that procedure.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 54°f in server area. Out of cooler 1.5 hours. Operator moved back to cooler. Corrective Action Taken
Basic - Employee shirt stored above food.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomato 44°f, lime butter 44°f in top area of reach in cooler.
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat exceeds 400ppm. Corrected to 200ppm. Corrected On-Site
Intermediate - No chlorine chemical test kit provided when using warewashing machine.
Basic - In-use ice scoop stored on top of ice machine between uses. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Spray bottles with cleaner hanging on rack above clean glasses. Corrected On-Site
Intermediate - Handwash sink used for purposes other than handwashing in bar area. Corrected On-Site
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
Basic - Silverware stored under soap dispenser in server area. 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. Feta cheese at 46°f in top area of reach in cooler. Advised operator to use metal container and keep on ice.
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Alfredo sauce in reach in cooler.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs at 60°f in top area of reach in cooler. In cooler overnight.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs at 60°f in top area of reach in cooler. In cooler overnight.
Basic - Wiping cloth sanitizing solution stored on the floor.