State Health Inspections for Vagabond Motel Restaurant
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/17/2016
Met Inspection Standards During This Visit
2
2
2
Violation
Observation
16-03-4
Basic - Accumulation of debris inside warewashing machine.
16-23-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
03F-02-4
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. Time marking required for Clarified Butter held at Cook Line/Room Temperature . Time marking :Date , Start and Kill (End/Discard) time.
03B-01-4
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Clarify Butter (Dairy product). 78°F.
22-20-4
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
03F-10-4
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written Form to be fill provided during Inspection to Executive Chef.
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/17/2016
Met Inspection Standards During This Visit
0
0
0
Violation
Observation
N/A
No Violations Were Observed
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/27/2015
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public.
1
5
4
Violation
Observation
08B-12-4
Basic - Food stored in holding unit not covered. **Corrected On-Site**
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees.
25-02-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
01D-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
22-02-4
Intermediate - Accumulation of food debris/grease on food-contact surface.
31A-03-4
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
02B-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
53B-13-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Food-Licensing Inspection
01/08/2015
Met Inspection Standards During This Visit
1
2
1
Violation
Observation
08B-36-4
Basic - Food stored in a location that is exposed to splash/dust. Kitchen area
08A-21-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-03-4
Intermediate - No soap provided at handwash sink.
Definitions
High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
Basic violations are those which are considered best practices to implement.
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