These are the most recent restaurant inspection reports in Marion County-from April 19 to 24-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.
Please note that some recent follow-up inspections may not be included here.
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 16 violations, of which 6 were high priority violations:
- High priority-employees touch dirty aprons/clothes and then prepare food, handle clean equipment or utensils, or touch unpackaged single service items without washing their hands. The female employee touched her pants and took a spoon and biscuits without washing her hands.
- 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 hands to touch. The company has no approved alternative operating procedures. The male employee touched the quiet puppy with his bare hands.
- High priority-Food contact surfaces are not sanitized after cleaning and before use. Do not use equipment/appliances that have not been properly disinfected. Companies skip the disinfection step when washing dishes. Employees make disinfectant and then disinfect all tableware with 100 ppm chlorine.
- High priority-unprocessed animal food is stored on top of ready-to-eat food. The drawer unit is within reach: the raw beef in the pan is placed on the raw pork. In the back room within reach of the cooler: raw eggs and beef are stored on the crab legs. Walk-in cooler: raw beef and pork on the top of the keg.
- High priority-stop selling due to unsanitary and poor condition of food. Moths and brown debris in the freezer near the back door. **Repeat violations** **Administrator complaints**
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. Plug it into the triple sink with hose.
- Intermediate-Employees cannot use the sink at any time. Tray on the bar sink. In addition, the cups in the sink of the outdoor bar. Have moved away. **On-site corrections** **Repeated violations**
- Intermediate-soap is not provided in the sink. Sink into the preparation area. The sink near the sanitary ware washing area. In addition, there are no towels in the sanitary ware washing area. Moving. **Repeat 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. Pasta made in the freezer yesterday and soup made in the freezer on Sunday **repeated violation**
- Basic-A bowl or other container without a handle for distributing food. Fill the bowl with flour. Has been removed. **On-site corrections**
- Basic-Accumulation of food residues, dust or dirt on non-food contact surfaces. The kitchen cooler is reachable outside. The outside within reach in the cooler on the cooking line.
- Basic-Employees eat in the food preparation area or other restricted areas. The half-eaten donuts are placed on the sauce container on the shelf on the preparation table. Moving. **Corrective Actions Taken**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Prepare the phone on the shelf above the table. Prepare the apron on the shelf above the table.
- Basic-On-site packaged or commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will no longer be frozen, and will not be taken out of the low-oxygen package. Within reach of the cooler in the preparation area.
- Basic-Dirty building components, accessories or fixtures. Built on the walls, floor and ceiling of the entire kitchen.
- Basic-A food working container that has not been identified by a common name taken out of the original container. Mix Coke in the bar outside.
Ye Olde Sub & Pizza Pub
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 13 violations, 5 of which were high-priority violations:
- High priority-Dishwasher chlorine disinfectant does not reach the appropriate minimum strength. Stop using the dishwasher for disinfection and set up manual disinfection until the dishwasher is repaired and properly disinfected. Chlorine 0 ppm, employees set up three compartment water tanks with chlorine (50-100ppm)
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. The freezer in the preparation area, the raw chicken bag above the cooked chicken bag, and the manager properly store it. **Correct the scene** **Repeat violations** **Administrator complaints**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. At the pizza station, roasting onions in a double container at 48°, the manager moved to a cooler within reach. **Corrective Actions Taken**
- High priority-Time/temperature control for safe food kept at 135 degrees Fahrenheit or above. In the preparation area, the soup is 110°, and the manager raises the temperature. **Corrective Actions Taken**
- High priority-Wipe cloth disinfectant solution exceeds the maximum concentration allowed. Chlorine is 200 ppm, and employees are diluted to 50-100 ppm. **On-site corrections**
- Intermediate-Employees cannot use the hand washing sink due to items stored in the sink. In the preparation area, the soap in the sink, the manager moved. **On-site corrections**
- Intermediate-packaged food that is not labeled as required by law. In the reception area, the biscuits wrapped in plastic have no labels. **Repeat violations**
- Basic-Debris accumulated in the dishwasher. The interior is also dirty with the exterior **repeated violations**
- Basic-the employee beverage container in the ice machine/ice box. At the front desk, making sure that the drinks are in the ice machine, the manager moved the drinks. **On-site corrections**
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. In the preparation area, an employee was drinking at the preparation table, and the manager moved. **On-site corrections** **Repeated violations**
- Basic-Food is stored on the floor. In the front area, the bread bucket, sauces and seasonings on the floor, the manager left the floor. Also in the preparation area, there is an oil can on the floor next to the walk-in cooler. **Repeat violations**
- Basic-Single-use items are not stored upside down or protected from contamination. In the preparation area, go to the container and the lid not upside down, the manager upside down. **On-site corrections** **Repeated violations**
- Basic-A food working container that has not been identified by a common name taken out of the original container. In the preparation area, the salt is put into the ricotta cheese container, unlabeled, and the employee has a salt label. **On-site corrections**
A total of 13 violations, 5 of which were high-priority violations:
- High priority-Improper storage of medicine containers. In the preparation area, the manager moved the container containing the medicine above the condiments. **On-site corrections**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. The extendable cooler of the server station, sour cream bag 59°-60° (overnight product), also in the preparation area of the holding cabinet, sirloin 121°, pork 120°, 123°, 122° and 120°, all meat Stay in the cabinet overnight.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Cooler within reach of the server station, sour cream pack 59°-60° (overnight product). **warn**
- High priority-Time/temperature control for safe food kept at 135 degrees Fahrenheit or above. On the cooking line, the staff moved the beans 103° back to the oven and reheated them. After 20 minutes, the beans were 156°. In the preparation area in the holding cabinet, sirloin 121°, pork 120°, 123°, 122° and 120°, all meats Stay in the cabinet overnight. **warn**
- High priority-improper storage of toxic substances/chemicals. On the cooking line, above the preparation table with a steam table and spray bottles filled with disinfectant and detergent, employees moved. **On-site corrections**
- Intermediate-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. Recessed cooler for server station, ambient temperature 59°-61° **Warning**
- Intermediate-The food service manager is not certified within 30 days of being hired. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Raudis
- Intermediate-When using chlorine disinfectant on the three-compartment sink/dishwasher, the chlorine chemical kit is not provided.
- Intermediate-soap is not provided in the sink. The sink in the bar area is provided by the manager. **On-site corrections**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. Above the cooking line, steam table, cigarettes and employee items, employees moved all **onsite corrections**
- Basic-The pliers in use stored on the device door handle between uses. On the cooking line, on the handle of the fryer, and a pliers on the handle of the smoker at the back of the building, the manager moved away. **On-site corrections**
- Basic-no copy of the latest inspection report is available.
- Basic-Water leaks from pipes and/or faucets/handles. Three-compartment sink
16770 S US Hwy 441 Unit 608, Summerfield
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 9 violations, 5 of which are high priority violations:
- High priority-The cooking/heating time/temperature of safe food is not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk-in cooler, the sauce is marinated 04/22/21 56°
- High priority-The cooking/heating time/temperature of safe food is not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. See discontinued sales. In the walk-in cooler, Malila sauce is made 04/20/21 56°.
- High priority-Unprocessed animal food is not properly separated in the storage unit. At the cooler within reach of the cooking line, the raw burger above the raw fish manager moved. **On-site corrections**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. In the cooler within reach of the server station, the milk 56° was voluntarily discarded by the manager, and at the cooking line, the spaghetti (fettuccine) 50° was voluntarily discarded by the manager. **Repeat violations** **Administrator complaints**
- 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. At the pizza station, fresh garlic and oil and pizza sauce. O Time stamp, employee time stamp. **On-site corrections**
- Intermediate-Commercially processed ready-to-eat food, the time/temperature control of safe food is turned on and stored for more than 24 hours, and the date is not correctly marked after opening. In the walk-in cooler, the milk is not dated, but the manager's date has been marked. **On-site corrections**
- Intermediate-Employees cannot use the sink at any time. There is no hot water in the hand-washing sink of the server station. The manager turned it on and the water was 108°. There was a cup holder in front of the sink. The manager moved. **On-site corrections**
- Basic-A bowl or other container without a handle for distributing food. The sugar in the bowl has no handles, and the manager discarded it. **On-site corrections**
- Basic-Open the employee beverage container in the cold storage unit, which contains the food to be served to the customer. A cooler within reach of the cooking line, opened the sports drink on the first shelf above the customer's food, and the manager discarded it. **On-site corrections**
1801 E Silver Springs Blvd, Ocala
Need to follow up: detect high-priority violations and recommend administrative action.
There are a total of seven violations, five of which are high-priority violations:
- High priority-unprocessed animal food is stored on top of ready-to-eat food. Walk-in cooler: Raw beef is stored on cooked chicken. Within reach in the refrigerator: Open a box of raw beef on a popsicle. Have moved away. **On-site corrections**
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Fresh garlic and oil are mixed together at 71° to make a homemade condiment. I made it yesterday without refrigeration overnight.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Within reach of the cooler: 71° indoor dressing. Stop selling issued **Repeated violation** **Administrator complaint**
- 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. Pizza and sauces were served at the front desk 20 minutes ago. In addition, there are no files available. Provided by the inspector. **Corrective Actions Taken**
- High priority-The vacuum circuit breaker is missing at the hose connector or the connector/diverter added to the hose connector. A diverter was added near the sink. Three devices are required.
- Basic-Clean glasses, cups, bowls, plates, pots and pans, do not put them upside down or store them in a protected manner. Plates on the counter for serving pizza
- Basic-the old label stuck on the food container after cleaning. On several clean pans.
Need to follow up: detect high-priority violations and recommend administrative action.
A total of 16 violations, of which 3 are high priority violations:
- High priority-unprocessed animal food is stored on top of ready-to-eat food. In the walk-in cooler: Store raw chicken dishes on fish and beef dishes. The manager moved. Within reach in the refrigerator: Distribute plates of raw beef and scallops on shelves, and put them on bags of frozen vegetables. Within reach of the production table: raw prawns are stored on a shelf and placed on the noodles. Moved the shrimp. **Corrective actions have been taken** **Repeated violations** **Administrator complaints**
- High priority-Stop selling due to food adulteration. Cut the broccoli in the young chicken box located in the walk-in cooler. **Repeat violations** **Administrator complaints**
- 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 tofu in the kitchen near the fryer. Prepare 2 hours ago. Time to add. **Correct the scene** **Repeat violations** **Administrator complaints**
- Intermediate-Employees cannot use the hand washing sink due to items stored in the sink. The server tray is stored on the sink at the front desk. Scrubbing pads in the kitchen sink. During this inspection, all of these were moved. **On-site corrections** **Repeated violations**
- Intermediate-soap is not provided in the sink. In the kitchen sink. Place soap near the sink. **On-site corrections**
- Basic-A bowl or other container without a handle for distributing food. Several bulk containers have small cups and bowls. The manager deleted a few. **Corrective Actions Taken**
- Basic-Accumulation of grease and/or food residues on non-food contact surfaces. The outside of the filter for cooking equipment and range hoods. In addition, the outside of the holding pot in the cooking line. In addition, debris on the outside of the hand groove near the rear door. **Repeat violations**
- Basic-The carbon dioxide/helium tank is not sufficiently secured. Three tanks near the back door. Chained. **On-site corrections**
- Basic-Cardboard is used for the lining of food contact shelves. In the kitchen area. **Repeat violations**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. On the top shelf of the rolling cart in the walk-in cooler. **Repeat violations**
- Basic-The pliers in use stored on the device door handle between uses. **Repeat violations** on oven handles
- Basic-On-site packaged or commercially processed low-oxygen packaged fish, with a label indicating that it will remain frozen before use, will no longer be frozen, and will not be taken out of the low-oxygen package. The salmon is placed in a refrigerator in an airtight package. The manufacturer recommends opening the package when thawing.
- Basic-single-use containers (boxes and/or cans) are reused to store food. Cut the broccoli in the young chicken box located in the walk-in cooler. Stop selling broccoli.
- Basic-Water leaks from pipes and/or faucets/handles. Under the hand slot near the back door **Repeat violation**
A total of 15 violations, 2 of which were high priority violations:
- High priority-raw animal food that is not properly separated according to the minimum cooking temperature required for storage in the refrigerator-not all commercially packaged products. In the walk-in freezer, the raw chicken container is located above the raw pork container and the portion bag.
- High priority-Wipe cloth disinfectant solution exceeds the maximum concentration allowed. Disinfectant bucket of the server station, chlorine. 200 ppm
- Intermediate-Food manager certification has expired. A list of accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One certification will arrive on January 1, 2021 Expect
- Intermediate-The food service manager is not certified within 30 days of being hired. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Site Manager (male).
- 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 accredited food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Five food handler employees, no manager is certified** Repeat violation**
- Intermediate-The employee training required by some 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 certificates of three employees have expired. **Repeat violations**
- Basic-A bowl or other container without a handle for distributing food. In the sushi bar area (closed), there is a sugar container. There is no handle in the bowl.
- Basic-The carbon dioxide/helium tank is not sufficiently secured. Dry storage area behind the server station
- Basic-Food is stored on the floor. In the walk-in cooler, there is a pot of raw pork on the floor, and also in the kitchen area, there are rice bags on the floor, and employees move to the shelves. **Repeat violations**
- Basic-food stored outside. At the back of the building, in front of the walk-in cooler, onion bags, oil cans, soy sauce barrels, and water tanks stored outside, in front of the overhead protector, it is not a closed area. The employees moved all the food inside. **On-site corrections**
- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. On the cooking line, the spoon is placed in 82° water.
- Basic-no copy of the latest inspection report is available.
- Basic-Single-use items are not stored upside down or protected from contamination. At the server station, go to the container and not pour.
- Basic-The wipe disinfectant is stored on the floor. At the server station, the employee left the floor **On-site correction**
- Basic-A food working container that has not been identified by a common name taken out of the original container. In the sushi bar area, there are containers with unmarked food.
11150 N Williams St Unit 103, Dunnellon
A total of 11 violations, 2 of which were high-priority violations:
- 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 male employee rinsed in the sink and used a metal scrubbing sponge to clean the dirty spoon. There was no soap and no hygiene. Check and solve it.
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. In the refrigerator near the back door, raw chicken is placed above the cooked pork bag, and there is a raw beef tray on top of the raw chicken tray.
- Intermediate-soap is not provided in the sink. Hand wash sink at the entrance of the walk-in cooler.
- Basic-A bowl or other container without a handle for distributing food. In the front area, the metal bowl did not put its hands in the cooked pork.
- Basic-Cardboard for arranging non-food contact shelves. On the cooking line, prepare the dirty cardboard on the shelf under the table.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Several employees were drinking at the preparation table on the cooking line, and all the employees moved away. **On-site corrections**
- Basic-Employees' personal items are stored in or above the food preparation area, food, cleaning equipment and utensils, or single service items. In a dry storage area, put the coat and hat on top of the rice bag.
- Basic-Food is stored on the floor. There are multiple oil cans on the floor and sauces in front of the entrance of the walk-in cooler.
- Basic-The hand wash basin used by the food staff does not provide a hand washing sign. The sink in the front
- Basic-The plastic pot is cut in half and reused as a spoon. In the rice, the employee moved. **On-site corrections**
- Basic-single-use containers (boxes and/or cans) are reused to store food. On the cooking line, multiple cans are reused to store chopped onions, chopped chives and chopped mushrooms
A total of seven violations, including two high-priority violations:
- High priority-Time/temperature control of safe food is issued to stop sales due to temperature abuse. Chicken Salad 45°F, put in the refrigerator since April 17, 21,
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. Chicken salad 45°F, put in the refrigerator since April 17, 21, tuna salad 49°F, made 30 minutes before today’s inspection, Turkey 49°F date 4/21, ham date 4/21 46°F , Turkey and ham were used for large sandwich orders earlier.
- Intermediate-Employees cannot use the hand washing sink due to obstruction by the garbage can and the garbage collection tray in the sink.
- Basic-Employee beverage containers are above/beside the cleaning equipment/wares in the kitchen area on the food preparation table or on the middle shelf. The employee takes away the drink and handles it **On-site correction**
- Basic-Food is stored on the floor. Trays of canned chicken salad cans are stored on the kitchen floor. The manager placed it on a shelf more than six inches from the floor. **On-site corrections**
- Basic-The inside of the microwave oven in the kitchen is covered with scaled food residue.
- Basic-Store the silverware/ware upright with the food contact surface facing up. The kitchen utensils next to the new refrigerator, with the food contact side facing up.
There are a total of five violations, of which there are two high-priority violations:
- High priority-employees start to handle food, handle clean equipment or utensils, or touch unpackaged single service items without first washing their hands. Male employees serve hot dogs without first washing their hands.
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. On the top of the hot dog cart: Pepper 87°. Reach in the cooler: Pepper 50°. Both are placed in the cooler. **Corrective Actions Taken**
- Intermediate-Employees cannot use the hand washing sink due to items stored in the sink. Sandwiches in the sink. Moving. **On-site corrections**
- Intermediate-soap is not provided in the sink. There is no sink on arrival. The operator borrowed a bottle of soap from the barbershop opposite. **On-site corrections**
- Basic-Water leaks from pipes and/or faucets/handles. Under the hand sink.
There were a total of four violations, including two high-priority violations:
- High priority-live small flying insects in the kitchen, food preparation area, food storage area and/or bar area. There are two live flies in mfdv.
- High priority-store raw animal food in the freezer or in the refrigerator with ready-to-eat food-not all products are in commercial packaging. Bags of raw chicken are placed on empanadas.
- Basic-The appliance in use is stored in standing water below 135 degrees Fahrenheit. Pliers in a sani bucket with 82° water
- Basic-External openings are not protected during operation and the presence of pests and/or environmental cross-contamination. Unit doors and windows open
The Black Sheep of Broadway
Follow-up action required: Suggest an administrative complaint.
There are three violations in total, two of which are high priority violations:
- High priority--From the initial inspection: High priority-Ready-to-eat, time/temperature controlled safe food, marked with a date more than 7 days after opening/preparation. The shrimp dip date is marked 4/3, and the chicken date is marked 4/8. Discontinued sales. -From follow-up inspection on 2021-04-20: There is no change, the slaw is marked 4/13. Stop selling and issue **Administrator Complaint**
- High priority--From the initial inspection: High priority-Ready-to-eat, time/temperature control of safe food that has not been eaten/sold within 7 days after opening/preparation. See discontinued sales. The cooked chicken is dated 4/8. The shrimp dip date is marked 4/3. Today is April 15th. **On-site correction** **Repeated violation** **Administrator's complaint**-Starting from the follow-up inspection on April 20, 2021: Stop selling two salads with expiration date marked fo4. From 4/ 13 Beginning, not discarded by 4/19 **Administrator Complaint**
- Intermediate--From the initial inspection: Intermediate-Raw/undercooked animal food is provided, and the company has no written consumer consultation. Raw animal food must be fully cooked before serving. The tuna and beef are undercooked and there is no prompt on the online menu https://blacksheeponbroadway.com/menu/. **Repeat Violation** **Administrator Complaint**-From the follow-up inspection on April 20, 2021: no change. **Administrator Complaints**
Need to follow up: detect high-priority violations and recommend administrative action.
There are two violations in total, both of which are high-priority violations:
- High priority-unprocessed animal food is stored on top of ready-to-eat food. Serve a cold raw burger on top of coleslaw, and the manager moved. **Correct the scene** **Repeat violations** **Administrator complaints**
- High priority-Time/temperature control for safe food refrigeration kept above 41 degrees Fahrenheit. A cooler (black cooler) within reach, raw burger 47°, the manager moved to the freezer. **Corrective actions have been taken** **Repeated violations** **Administrator complaints**
There are a total of 3 violations, of which 1 is a high priority violation:
- High priority-unprocessed animal food is stored on top of ready-to-eat food. In a cool place: Store raw eggs on tomatoes and parsley. During this inspection, all of these were moved. **On-site corrections**
- Intermediate-A certified food manager or person in charge lacks knowledge of food-borne illness and disease symptoms, which can prevent employees from handling food, cleaning equipment and utensils, and single service items. Inspectors provide posters
- Basic-Ice accumulates in the refrigerator within reach. On the bottom of the refrigerator **Correct on the spot**
There are two violations in total, one of which is a high priority violation:
- High priority-Toxic substances/chemicals stored by or with food. On a dry storage shelf (in front of the walk-in cooler), a bottle of detergent (yellow liquid) was sprayed over the marinara sauce box, and the employee moved. **On-site corrections**
- Intermediate-The ice tray on the self-service beverage machine is dirty/accumulated with mold-like substances/mucilage. In the dining area, mold-like substances
4102 E Silver Spgs Blvd, Ocala
Follow-up action required: Suggest an administrative complaint.
One violation, one high priority violation:
- High priority--From the initial inspection: High priority-The employee touches a dirty surface and then begins to prepare food, handles clean equipment or utensils, or touches an unpackaged single service without washing hands project. Several male and female employees touched clothes and masks, and then grabbed the food and/or clean plates without washing their hands. After adjusting the mask, the male employee continued to take food from the refrigerator without washing his hands. **Warning**-From the follow-up inspection on April 19, 2021: A female employee touches the back of the body and then touches a single service item. The manager talks to the employees. **Administrator Complaints**
2159 E Silver Spgs Blvd, Ocala
Follow-up action required: Suggest an administrative complaint.
One violation, one high priority violation:
- High priority--From the initial inspection: High priority-Employees break up raw eggs and then handle ready-to-eat food and/or clean equipment or utensils without washing their hands. The male employee broke the egg and grabbed a clean plate without washing his hands. In addition, the male employee picked up the shells from the floor and continued to work without washing his hands. The male employee touched his mobile phone apron, then continued to work without washing his hands. Male employees touch their faces without washing their hands. **Repeated violations** **Administrator's complaint**-From the follow-up inspection on April 19, 2021: A male employee touched his face and apron without washing his hands. A male employee touched a raw egg and a plate of pasta without washing his hands*. **Administrator Complaints**
There were a total of five violations and no high-priority violations.
- Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A male employee at the scene was employed for 3 months. **warn**
- Basic-The staff eats while preparing food. The male staff cooks while tasting the pasta.
- Basic-prepare food outside. The pasta is cooked on a remote burner at the back of the food truck. The operator takes out the pasta. **Corrective Actions Taken**
- Basic-Washers with sticky/mold deposits. Near the door near the cooler.
- Basic-improper storage of items for a single service. A single service case on the floor under the service window.
There were a total of five violations and no high-priority violations.
- Intermediate-Managers or persons in charge who lack food manager certification. The site manager (female) is undocumented. **warn**
- Intermediate-no certified food manager. A list of approved food manager certification exam providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. There is no certification available at the time of inspection, and the organization has only one manager. **warn**
- Basic-The employee's personal food is not correctly identified and separated from the food provided to the public. Within reach of the refrigerator and cooler on the cooking line, the employee’s personal food is higher than the customer’s food, and the manager moved. **On-site corrections**
- Basic-Single-use items are not stored upside down or protected from contamination. In the breakfast area, the cereal plate was not poured, but the manager poured it. **On-site corrections**
- Basic-Soil residue accumulation on non-food contact surfaces. In the breakfast area, the juicer was dirty and the manager cleaned it during the inspection. **On-site corrections**
Time is extended to correct early problems.
There were two violations in total, and there were no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-There is no certified corporate food manager. Available at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**-From follow-up inspections in 2021-04-16: **Time extension**- From the follow-up inspection on April 21, 2021: **Time extension**
- Intermediate--From the initial inspection: Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved plan food safety materials, call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee works on the truck. **Warning**-From the follow-up inspection on April 16, 2021: **Time extension**-From the follow-up inspection on April 21, 2021: **Time extension**
One violation, no high-priority violations.
- Basic-The employee beverage container is on the food preparation table or above/next to clean equipment/appliances. Have a drink on the cutting board. Moving. **On-site corrections**
Follow-up action required: Suggest an administrative complaint.
One violation, no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-Did not provide any employee with the required state-approved employee training certificate. To order approved program food safety materials, please call the DBPR contract provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No documents were available at the time of the inspection, and on-site employees started work on 07/2019 **Repeated violations** **Administrator Complaints**-From 2021-04-21 Follow-up inspection: No documents available at the time of inspection. **Administrator Complaints**
Meets the standard; the previous problem is corrected.
One violation, no high-priority violations.
- Intermediate--From the initial inspection: Intermediate-The refrigeration equipment is not well maintained. Before the equipment is repaired, please do not store the time/temperature controller for safe food in the equipment. Recessed cooler of server station, ambient temperature 59°-61° **Warning**-From follow-up inspection 2021-04-20: Recessed cooler of server area, ambient temperature 60°, timeless temperature cooler Inside the safety control (TCS) food, service manager waiter. **Prolonged**
Meets the standard; the previous problem is corrected.
Meets the standard; the previous problem is corrected.
Kona Ice in Delray Beach
3100 SW College Road, Suite 202-5, Ocala
Meets the standard; the previous problem is corrected.