[looneycat]

a recent heath dept visit to Palmer CC Restaurant:


02C-03-4 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. Bulk meat in walkin cooler. **Corrected On-Site** **Warning**
03A-02-4 High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish on cookline at 47? not iced. Corrected by placing in reachin cooler **Corrected On-Site** **Warning**
03B-01-4 High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 118? in warmer thermostat turned up **Corrected On-Site** **Warning**
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. Cooked potatoes for dinner. **Corrected On-Site** **Warning**
23-05-4 Basic - Soil residue build-up on nonfood-contact surface. Ice machine lid. **Corrected On-Site** **Warning**
24-06-4 Basic - Clean utensils or equipment stored in dirty drawer or rack. **Corrected On-Site** **Warning**
24-09-4 Basic - Clean equipment stored on floor. Pots **Corrected On-Site** **Warning**
36-11-4 Basic - Floors not maintained smooth and durable. Threshold in walkin cooler. **Repeat Violation** **Warning**
53B-01-4 Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRys contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must corrected by 5/20/13. **Warning**

most restaurant inspections don't look much different <sigh>