Spring Hill News | DOC'S DINER CORP Restaurant Inspection Records

DOC'S DINER CORP

13162 CORTEZ BLVD, BROOKSVILLE


Inspection records

May 02, 2019

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. * Kitchen above can opener - From follow-up inspection 2019-05-02: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. Server station **Repeat Violation** - From follow-up inspection 2019-05-02: **Time Extended**

May 01, 2019

HIGH
INTERMEDIATE
BASIC
2
1
4

Violations

  • Basic - *Interior of microwave soiled with encrusted food debris. * Interior of Reach in cooler soiled * can opener blade soiled
  • Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. * Kitchen above can opener
  • Basic - Employee with no hair restraint while engaging in food preparation. Kitchen **Corrected On-Site**
  • Basic - Floor tiles cracked, broken or in disrepair. Server station **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Three door cooler cooler- Sausage patties 45° Sausage links 45° Items in bags- Ham 45° rechecked 44° Chicken 52° rechecked 50° Turkey 52° rechecked 50° Operator took items out of bags and turned cooler lower. Operator is moving top items to walk in cooler. All items underneath are 41° or below. **Corrective Action Taken**
  • High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Sausage gravy 117° rechecked 129° operator put back into microwave.
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Probe thermometer attached to side of cooler states 60°. Inspectors reads 52°

Nov 08, 2018

HIGH
INTERMEDIATE
BASIC
0
1
5

Violations

  • Basic - - From initial inspection : Basic - Dry storage shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2018-11-08: **Time Extended**
  • Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2018-11-08: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Around the kitchen where cove molding and floor meet. Under shelving Under shelving in server station. **Repeat Violation** - From follow-up inspection 2018-11-08: **Time Extended**
  • Basic - - From initial inspection : Basic - Floor tiles cracked, broken or in disrepair. Server station - From follow-up inspection 2018-11-08: **Time Extended**
  • Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Pipes by dish area and dry storage - From follow-up inspection 2018-11-08: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Encrusted material on can opener blade. - From follow-up inspection 2018-11-08: **Time Extended**

Oct 31, 2018

HIGH
INTERMEDIATE
BASIC
2
2
11

Violations

  • Basic - Bathroom facility not clean. Employee restroom Toilet and floor **Repeat Violation**
  • Basic - Cutting board has cut marks and is no longer cleanable. White board on prep table
  • Basic - Dry storage shelves with rust that has pitted the surface. **Repeat Violation**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line over prep table Dish **Corrected On-Site** **Repeat Violation**
  • Basic - Exterior door has a gap at the threshold that opens to the outside.
  • Basic - Floor soiled/has accumulation of debris. Around the kitchen where cove molding and floor meet. Under shelving Under shelving in server station. **Repeat Violation**
  • Basic - Floor tiles cracked, broken or in disrepair. Server station
  • Basic - Soil residue build-up on nonfood-contact surface. *cart in dish area * shop vac under dish area * shelving in server station.
  • Basic - Unclean building components, attachments or fixtures. Pipes by dish area and dry storage
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind reach in cooler on cooks line
  • Basic - Wood food-contact surface not properly sealed. Shelf on cooks line.
  • High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Container of butter time marked 7 am still sitting out at 11:30. 76° Educated operator and discussed the importance of monitoring the procedure they put in place by filling out the Time As A Public Health Control Form.
  • High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter left on time, still sitting out after 4 hours. **Repeat Violation**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Encrusted material on can opener blade.

Apr 17, 2018

HIGH
INTERMEDIATE
BASIC
0
1
2

Violations

  • Basic - - From initial inspection : Basic - Dry storage walk in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2018-04-17: **Time Extended**
  • Basic - - From initial inspection : Basic - Hole in or other damage to wall. Across from broom storage - From follow-up inspection 2018-04-17: **Time Extended**
  • Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owners who are actively working in the kitchen cooking and doing food prep - From follow-up inspection 2018-04-17: **Time Extended**

Apr 13, 2018

HIGH
INTERMEDIATE
BASIC
2
2
10

Violations

  • Basic - Bathroom facility not clean. Employee bathroom, especially toilet top to bottom
  • Basic - Build-up of soil/debris on the floor under shelving. Dry storage, prep area, under dish machine
  • Basic - Dry storage walk in cooler shelves with rust that has pitted the surface.
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to microwave.
  • Basic - Employee eating in a food preparation or other restricted area. Employee food in the microwave
  • Basic - Food debris/dust/grease/soil residue on exterior of oven. Top of Four burner stove
  • Basic - Hole in or other damage to wall. Across from broom storage
  • Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Cooks line
  • Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Cooks line wall with pictures hanging
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Three door reach in cooler - Sausage links 46° Sausage patties 46° Cut tomatoes 46° Commercially sliced open Packaged provolone cheese 55°( stop saled) Commercially sliced open Packaged cheddar cheese 56° (stop saled) Items are piled too high over the rim of the unit. Items are stored in bags that can hinder proper temperatures. Operator states the employees have been in and out of the cooler. The operator turned the cooler lower and is moving food. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
  • High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cheddar cheese 55° Provolone 65°
  • Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Owners who are actively working in the kitchen cooking and doing food prep
  • 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/ 5 employees

Oct 26, 2017

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From inspection on 2017-10-25: Basic - Accumulation of debris inside warewashing machine. Inside doors - From follow-up inspection on 2017-10-26: **Time Extended**
  • Basic - - From inspection on 2017-10-25: Basic - Reach-in cooler gasket torn/in disrepair. Cooks line **Repeat Violation** - From follow-up inspection on 2017-10-26: **Time Extended**

Oct 25, 2017

HIGH
INTERMEDIATE
BASIC
3
3
6

Violations

  • Basic - Accumulation of debris inside warewashing machine. Inside doors
  • Basic - Accumulation of debris on exterior of warewashing machine. On top
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. Refrigerator in walk in cooler. Operator will label **Corrective Action Taken**
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Repeat Violation**
  • Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
  • Basic - Reach-in cooler gasket torn/in disrepair. Cooks line **Repeat Violation**
  • 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. Line cooked touched toast with bare hands after cooking before serving.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sitting on counter- Eggs 55° Home fries 55° Educated operator about using Time As A Public Health Control. Emailed form. Reach in cooler- Cheese 50° Milk 50° Potato salad 50° Soup 50° Ambient says 50° Operator states the door has been opened and closed. Rechecked at the end of the inspection everything is 48° Operator is adding ice and lowering the temperature of the cooler **Corrective Action Taken**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over prepared food and cooked bacon. **Corrected On-Site**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. To go cup **Corrected On-Site**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand sink **Corrected On-Site**

Apr 26, 2017

HIGH
INTERMEDIATE
BASIC
0
0
1

Violations

  • Basic - - From inspection on 2017-04-25: Basic - Reach-in cooler gasket torn/in disrepair. Three door lift top cooler - From follow-up inspection on 2017-04-26: **Time Extended**

Apr 25, 2017

HIGH
INTERMEDIATE
BASIC
5
4
6

Violations

  • Basic - Build-up of grease on nonfood-contact surface. On sides and back of cooking equipment.
  • Basic - Floor soiled/has accumulation of debris. Under shelving on cooks line and dry storage.
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment Under fryers
  • Basic - Interior of microwave soiled with encrusted food debris.
  • Basic - Reach-in cooler gasket torn/in disrepair. Three door lift top cooler
  • Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Line cook Educated line cook **Corrective Action Taken**
  • High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Educated **Corrective Action Taken** **Repeat Violation**
  • 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. Line cook touched biscuit with bare hands. Educated employee **Corrective Action Taken**
  • High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Line cook came in the back door without washing hands and touched a biscuit
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Three door reach in cooler- Items in bags and above the rim of the pan in top cooler. Cold sausage links 53° Hard boiled eggs 53° Diced Ham 53° Cheese 53° Operator is going to remove items from bags and ensure that the food is below the rim of the pan. Sitting on counter- Cut potatoes 60° Moved to cooler. I suggested the operator put them on Time As A Public Health Control with the other items. **Corrective Action Taken** **Repeat Violation**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Dish racks.
  • Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In reach in cooler.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. On cooks line.

Nov 01, 2016

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From inspection on 2016-10-31: Basic - Employee with no beard guard/restraint while engaging in food preparation. Line cook. - From follow-up inspection on 2016-11-01: **Time Extended**
  • Basic - - From inspection on 2016-10-31: Basic - Outer openings not protected with self-closing doors. Back door propped open. Screen door is not tight fitting or self closing. - From follow-up inspection on 2016-11-01: **Time Extended**

Oct 31, 2016

HIGH
INTERMEDIATE
BASIC
5
1
4

Violations

  • Basic - Employee with no beard guard/restraint while engaging in food preparation. Line cook.
  • Basic - Gaskets with slimy/mold-like build-up. In kitchen. Tall stand up freezer and chest freezer.
  • Basic - Outer openings not protected with self-closing doors. Back door propped open. Screen door is not tight fitting or self closing.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Line cook.
  • High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Line cook.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter sitting on counter in kitchen. 73° moved to refrigeration. Soup sitting out on counter pea soup 55° moved to refrigeration. **Corrective Action Taken** **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs sitting on counter not time marked.
  • High Priority - Potentially hazardous (time/temperature control for safety) food re-served to customers. Butter pats.
  • Intermediate - Employee washed hands in a sink other than an approved handwash sink. Bucket with water under prep table.

All data from myfloridalicense.com