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2002 Diner And Catering

2002 Diner And Catering
935 Barefoot Blvd
Suite C
Barefoot Bay, FL 32976
(772)664-4463

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 5293425
Inspection Date: Thursday, October 16, 2014
Inspection Number: 2401922
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 1
Number of Intermediate Violations: 3
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Operator states has new tiles on order
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. Recommend resurfacing
12B-03-4 Basic.Employee drinking from an open beverage container in a food preparation or other restricted area. On cook line cooler cutting board **. Repeat Violation**
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. Cook line cooler
16-03-4 Basic.Heavy Accumulation of debris inside warewashing machine.
25-35-4 Basic.Reuse of single-use articles. Egg cartons. Cook threw out.
14-38-4 Basic.Several Food storage container/container lid cracked or broken. **. Repeat Violation**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. Front counter
36-29-4 Basic.Walls soiled with accumulated dust. Behind 2 door upright cooler on the cook line
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Cook replaced with new bucket of sanitizer and primed. Found at 50 ppm. **Corrected On-Site**
22-18-4 Intermediate.Heavy Soil residue in food storage containers. All plastic containers that are stored on the clean dish rack are heavy with black mold like substance. Pic states its stained but wiped if off with alcohol swab. If not cleanable recommend replacing. **. Repeat Violation**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Parcooked bacon cooling at room temp. Cook placed in the cooler **Corrected On-Site**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes cooked meat loaf,pork loin,etc in the walk in cooler **. Repeat Violation**

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 5251559
Inspection Date: Wednesday, June 11, 2014
Inspection Number: 2385179
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 38
Number of High Priority Violations: 8
Number of Intermediate Violations: 4
Number of Basic Violations: 26
Details
ViolationObservations of Inspector [as written on inspection]
16-23-4 Basic.Accumulation of lime scale on the inside of the dishmachine.
14-01-4 Basic.Bowl or other container with no handle used to dispense food. / in bread crumb containers
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. / gasket and door of walkin cooler
08B-46-4 Basic.Case/container/bag of food stored on floor in dry storage area. / pickles and saurakart
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
14-11-4 Basic.Equipment in poor repair. / wood frame of walkin cooler is rotting and chest freezer by restroom lid is broken
36-18-4 Basic.Floor tiles cracked, broken or in disrepair. / in front of 3 bin sink
14-38-4 Basic.Food storage container/container lid cracked or broken.
36-13-4 Basic.Grease accumulated under cooking equipment.
33-29-4 Basic.Grease receptacle lid open, broken, or missing.
10-13-4 Basic.In-use ice scoop for ice machine located outside not stored in a protected manner between uses and ice buckets
10-24-4 Basic.In-use knife/knives stored in crack between equipment and wall. - sink
23-25-4 Basic.Moderate Build-up of grease/dust/debris on hood filters. **. Repeat Violation**
14-40-4 Basic.Nonfood-contact equipment in poor repair. / oven glove pot holders
14-48-4 Basic.Nonfood-contact equipment not designed and constructed in a durable manner. / ceiling not smooth and easily cleanable **. Repeat Violation**
12B-13-4 Basic.Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
25-35-4 Basic.Reuse of single-use articles. / reusing ice tea bag cardboard box to store sausage, can cover box with plastic wrap first
23-14-4 Basic.Shelves of preparation table soiled with food debris.
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. / exterior of bulk containers and dish racks
08B-63-4 Basic.Unpackaged food in an unprotected holding unit in a customer/nonsecure area. - freezers by bathrooms - must be locked when restaurant opened
14-41-4 Basic.Walk-in cooler gasket torn/in disrepair.
36-72-4 Basic.Walk-in cooler/walk-in freezer floor soiled.
36-27-4 Basic.Wall soiled with accumulated food debris. / behind slicer and grill
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. - has to be over drain to allow grey water to drain in proper manner
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses.
01B-01-4 High Priority.Dented/rusted cans present. See stop sale. / baked beans severe dent
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked spinach 62°f and green beans 61°f, was in process of making soup, put in refrigerator until able to start soup **Corrected On-Site**
03E-01-4 High Priority.Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours. / put in holding unit at 8am, at 10:00am - 150°f, put on direct heat to rapidly reheat.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / sausage links 88°f, rapid chilled and will keep cold
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. /sweet potatoes under raw shrimp
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. / raw fish on top of parmesan cheese
02C-01-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. - cooked chicken and broth in walk in cooler
29-34-4 High Priority.Vacuum breaker missing at hose bibb. / on mop sink in back- both faucets
22-22-4 Intermediate.Encrusted material on can opener blade.
03C-89-4 Intermediate.Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. / par cooked bacon 88°f, corrected by fully cooking
03D-20-4 Intermediate.Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. / cooked baked potatoes cooled overnight -45°f, recommend cutting in half and laying in single layer
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. / sweet potatoes cooked last night wrapped in plastic -44°f

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 5191643
Inspection Date: Thursday, February 13, 2014
Inspection Number: 2323943
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 6
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / in kitchen **Warning**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. **Warning**
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. **Warning**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. / up front and back wall in kitchen **Warning**
23-09-4 Basic.Soiled reach-in cooler gaskets. / front refrigerators **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / various products in refrigerator **Warning**

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 5013316
Inspection Date: Wednesday, February 12, 2014
Inspection Number: 2323943
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 14
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. / in kitchen **Warning**
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. **Warning**
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters. **Warning**
10-08-4 Basic.Ice scoop handle in contact with ice. **Warning**
10-01-4 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. / flour bin scoops **Warning**
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. / up front and back wall in kitchen **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. / underside of soda dispenser **Warning**
23-09-4 Basic.Soiled reach-in cooler gaskets. / front refrigerators **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. TCS Foods in sandwich refrigerator 48°f-73°f, see stop sale
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. / products prepared yesterday- tuna salad 52°f, chicken salad 54°f, hash 64°f, cooked pork lion 57°f, cooked beef roast 57°f, cooked ham steaks 56°f, liquid eggs 68°f, shredded potatoes 73°f, cooked pasta 72°f
01B-38-4 High Priority.Potentially hazardous (time/temperature control for safety) food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. / waffle batter prepared 8 hrs ago 48°f
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / various products in refrigerator **Warning**

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 5013315
Inspection Date: Wednesday, October 09, 2013
Inspection Number: 2323942
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **. Repeat Violation**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. Out side ice machine
14-09-4 Basic.Prep Cutting boards has sever cut marks and is no longer cleanable. **. Repeat Violation**
14-55-4 Basic.Uncleanable knife block in use to store knives.
21-10-4 Basic.Wiping cloth/towel used under cutting board.
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. On flats of eggs and carton of hash browns pulled out less than 4 hours. **Corrected On-Site**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking eggsremoved gloves and washed hands.
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **. Repeat Violation**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. And stained with black substance
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat loaf chicken parm and cooked turkey found in the walk in cooler **. Repeat Violation**

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5 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 5013315
Inspection Date: Wednesday, October 09, 2013
Inspection Number: 2323942
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **. Repeat Violation**
10-12-4 Basic.In-use ice scoop stored on soiled surface between uses. Out side ice machine
14-09-4 Basic.Prep Cutting boards has sever cut marks and is no longer cleanable. **. Repeat Violation**
14-55-4 Basic.Uncleanable knife block in use to store knives.
21-10-4 Basic.Wiping cloth/towel used under cutting board.
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. On flats of eggs and carton of hash browns pulled out less than 4 hours. **Corrected On-Site**
12A-09-4 High Priority.Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking eggsremoved gloves and washed hands.
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **. Repeat Violation**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. And stained with black substance
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked meat loaf chicken parm and cooked turkey found in the walk in cooler **. Repeat Violation**

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4926604
Inspection Date: Thursday, May 30, 2013
Inspection Number: 2273346
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 13
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
32-21-4 Basic.Bathroom door not self-closing. Ladies restroom
14-09-4 Basic.Cutting boards has heavy cut marks and is no longer cleanable. **. Repeat Violation**
12B-12-4 Basic.Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
23-15-4 Basic.Heavy Accumulation of food debris/soil residue on faucets of handwash sink.
23-17-4 Basic.Heavy Accumulation of food debris/soil residue on soap dispenser.
16-23-4 Basic.Heavy Accumulation of lime scale on the inside of the dishmachine.
22-19-4 Basic.Interior of microwave moderately soiled with encrusted food debris. Front counter **. Repeat Violation**
29-19-4 Basic.Standing water in floor drain/floor drain draining very slowly. Over flows onto the floor **. Repeat Violation**
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Upright freezer **Corrected On-Site**
41-06-4 High Priority.Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. **. Repeat Violation**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked turkey cooked potatoes in the walk in cooler
22-07-4 Intermediate.Slicer blade guard soiled with old food debris. **Corrected On-Site**

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4846100
Inspection Date: Thursday, February 14, 2013
Inspection Number: 2192704
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4845689
Inspection Date: Thursday, December 13, 2012
Inspection Number: 2192704
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Extension given, pending
Total Number of Violations: 3
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03D-05-1 Critical.- Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stew and gravy cooling over night 57 to 58 **Warning** no cooling processes at this time
29-08-1 Drain line under hand sink clogged. Backing up onto floor. **Warning** still clogged
53A-19-1 Critical.- Observed expired Food Manager Certification. Raymond Macht 8/6/12, Shirley Irwin 8/6/12must be complied by 2/14/13 **Warning**

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4668719
Inspection Date: Wednesday, December 12, 2012
Inspection Number: 2192704
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical.- Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). **Warning**
03B-03-1 Critical.- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sausage links 108,cooked diced potatoes 118 recommend to reheat to 165 for 15 sec **Warning**
03D-05-1 Critical.- Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stew and gravy cooling over night 57 to 58 **Warning**
07-01-1 Critical.- Observed potentially hazardous food re-served to customers. Found stew and gravy in the walk in cooler out of temperature. Employee states they were from a catering event. Food was brought back from event to resale and reserve. **Warning**
08A-28-1 Critical.- Observed case of meat in walk in cooler on floor **Warning**
08A-29-1 Critical.- Observed uncovered food in reach in freezer **Warning**
12A-19-1 Critical.- Observed employee wash hands with no hot water. **Warning**
14-37-1 Observed cutting board grooved/pitted. Cook line and prep cutting board **. Repeat Violation** **Warning**
14-41-1 Heavy ice build up in reach in freezer. **. Repeat Violation** **Warning**
22-19-1 Critical.- Observed interior of microwave moderately encrusted. **. Repeat Violation** **Warning**
22-22-1 Critical.- Observed heavy encrusted material on can opener. **. Repeat Violation** **Warning**
22-26-1 Critical.- Observed buildup of soiled material on racks in the reach-in cooler. 2 door upright on cook line **Warning**
27-16-1 Critical.- Hot water not provided/shut off at employee hand wash sink. Cook line **Warning**
29-08-1 Drain line under hand sink clogged. Backing up onto floor. **Warning**
41A-08-1 Critical.- Observed toxic item stored by clean sanitized dishes. **Corrected On-Site** **Warning**
41B-03-1 Critical.- Observed unlabeled spray bottle. Degreaser. **Warning**
51-18-1 No copy of latest inspection report. **Warning**
53A-19-1 Critical.- Observed expired Food Manager Certification. Raymond Macht 8/6/12, Shirley Irwin 8/6/12must be complied by 2/14/13 **Warning**

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4605660
Inspection Date: Tuesday, May 29, 2012
Inspection Number: 2159992
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical.- Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. /meat loaf,cooked roast beef,cooked bbaked potatoes
02-26-1 Critical.- Working containers of food removed from original container not identified by common name. /bulk container of flour mix for fish
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /flur mix
14-33-1 Observed containers cracked/broken stored on rack right of dishmachine
14-37-1 Observed cutting board moderately grooved/pitted and no longer cleanable. /sandwich line
24-05-1 Clean pots and pans not stored inverted or in a protected manner.
37-12-1 Ceiling not smooth and easily cleanable. /when replacing be sure to utilize non-absorbant easily cleanable tiles

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4507326
Inspection Date: Thursday, January 12, 2012
Inspection Number: 2084251
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4327794
Inspection Date: Thursday, January 12, 2012
Inspection Number: 2084250
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
01B-14-1 Critical. Observed dented/rusted cans. /1 can potatoes operatir discarded
37-12-1 Ceiling not smooth and easily cleanable. Repeat Violation.

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4327795
Inspection Date: Wednesday, November 09, 2011
Inspection Number: 2084251
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 17
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. /cooked chicken,turkey other products in refrigerator. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /par cooked bacon took corrective action rapidly chilling in freezer
08A-28-1 Critical. Observed food stored on floor. /walk in cooler
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /shelf above sandwich table Corrected On Site.
13-03-1 Observed employee with no hair restraint.
14-41-1 broken chipped woid bowl,colander bent with rough edges,several broken/cracked cambro containers and lids
14-49-1 Observed whole egg crates utilized as holder for grease strainer cooks line-also observed several cartons saved. Repeat Violation.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. To 100 ppm
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. /kitchen area
22-28-1 Critical. Observed interior of tall reach-in cooler moderately soiled with accumulation of food residue.
23-03-1 Observed moderate build-up of grease hoods
23-03-1 Observed heavy build-up of grease on all wire shelving and shelving above toaster
36-15-1 Observed food debris accumulated on walk in cooler floor. Repeat Violation.
37-11-1 Observed walk in cooler vents heavily soiled with accumulated dust.
37-12-1 Ceiling not smooth and easily cleanable. /when replacing tiles will put proper ones in. Repeat Violation.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths waite station. Repeat Violation.
53B-08-1 Critical. Observed all employee training expired 11/5/11

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3 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 4262359
Inspection Date: Monday, June 06, 2011
Inspection Number: 2050554
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. /flat on cooks line
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. /meatloaf ,pot roast in walk in cooler
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /waffle mix chef discarded
05-09-1 Critical. No conspicuously located thermometer in holding unit. /refrigerator
08B-08-1 Critical. Observed cracked broken bowl cooked potatoes stored in
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /waite staff before putting on gloves for toast Corrected On Site.
12A-16-1 Critical. Observed chef cracked egg with gloved hand,not removing glove or washing hands before touching utensils Corrected On Site.
14-33-1 Observed seeveral plastic cambro's badly cracked/broken
14-49-1 Observed egg carton re-used holding container of bacon
22-25-1 Critical. Observed buildup of soiled material on blender head and entire unit
36-15-1 Observed food debris accumulated on walk in cooler floor.
37-12-1 Ceiling not smooth and easily cleanable. /remember when replacing ceilings in food service areas to utilize smooth,non absorbant,easily cleanable tiles
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /wiping cloths grill area
51-18-1 No copy of latest inspection report.

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3957260
Inspection Date: Thursday, March 03, 2011
Inspection Number: 1958370
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /chicken and dumplings
08A-15-1 Critical. Potatoes reheated for service placed in a severely cracked plastic bowl Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Sandwich line. Repeat Violation. X2
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
22-28-1 Critical. Observed interior of reach-in cooler moderate ly soiled with accumulation of food residue. Left side of grill. Repeat Violation. X2
22-28-1 Critical. Observed interior of refrigerator /freezer heavily soiled/rusted with accumulation of food residue. Repeat Violation. X2
23-06-1 Observed moderate build-up of food debris, dust alk shelving kitchen area
37-12-1 Ceiling not smooth and easily cleanable. Reminder when ceilings replace,replace with proper tiles as per 6-101. 11 fc
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /dishmachine. Repeat Violation. X2

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3957261
Inspection Date: Wednesday, August 25, 2010
Inspection Number: 1958371
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /sausage recommended rapid reheat Corrected On Site. Repeat Violation.
05-09-1 Critical. No conspicuously located thermometer in holding unit. /in any refrigeration unit
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw chicken stored with breads/frankfuters refrigerator freezer. Repeat Violation.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /sandwich line. Repeat Violation.
18-04-1 Observed old labels stuck to food containers after cleaning. /and several cracked cambros on storage shelf
22-28-1 Critical. Observed interior of tall reach-in cooler heavily soiled with accumulation of food residue. Repeat Violation.
22-28-1 Critical. Observed interior of refrigerator freezer heavily soiled with accumulation of food residue. Repeat Violation.
23-03-1 Observed heavy build-up of grease on hood filters
35A-06-1 Critical. Observed the accumulation of dead roaches in control devices. /2 dead roaches in trap on floor by drink station-no other evidence or activity noted at this time
36-08-1 Observed floor and wall junctures not coved. /in waite station area
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. /dishmachine

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3 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3621427
Inspection Date: Tuesday, December 29, 2009
Inspection Number: 1847610
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 11
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /sausage h. H recommended rapidlyreheat Corrected On Site.
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. /shrimp Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /whole shell eggs ove potatoes Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /chef cracking eggs than wipinghands on apron touching clean utensils Corrected On Site.
14-33-1 Observed refrigerator interior heavily rusted
14-37-1 Observed cutting board moderatly grooved/pitted and no longer cleanable. /cooks line
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
22-18-1 Critical. Observed soil residue in/out bulk storage containers.
22-19-1 Critical. Observed interior of microwaves heavily soiled.
22-22-1 Critical. Observed moderately encrusted material on can opener. Repeat Violation. X 2
22-23-1 Critical. Observed moderately encrusted, soiled material on slicer. Repeat Violation. X 2
22-26-1 Critical. Observed heavy buildup of soiled material on the reach-in cooler. /around the edgesof door Corrected On Site.
22-28-1 Critical. Observed interior of refrigerator soiled with accumulation of food residue. /waite station
23-06-1 Observed build-up of food debris,on shelving under microwave

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3579887
Inspection Date: Wednesday, July 08, 2009
Inspection Number: 1666131
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. Violation: 05-09-1No conspicuously located thermometer in holding unit. /in any cold hold units/ ha a stemlike -needs to have proper ambient thermometer /to next unannounced

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3621428
Inspection Date: Wednesday, July 08, 2009
Inspection Number: 1847611
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. /couple items cooks line recommended rapid chill Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding unit. /had a stemlike Corrected On Site. Put proper ambient thermometer in unit

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3181902
Inspection Date: Thursday, June 04, 2009
Inspection Number: 1666131
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 23
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit. /in any cold hold units
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /meatballs rte on top of raw beef reach in freezer by restrooms
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. /raw fish stored over rte desserts in stand alone freezer back room
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /flour
12A-12-1 Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. /cooks line cracking whole shell eggs and touching cooked bacon Corrected On Site. Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /waite staff before buttering toast Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. /cooked bacon Corrected On Site. Repeat Violation. X 2
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. /above cooks line Corrected On Site.
13-03-1 Observed employee with no hair restraint. /kitchen and waite staff. Repeat Violation. X 2
14-35-1 Observed wet/blood soak cardboard uitilized in walk in cooler one for fish one foor ground beef
14-50-1 Observed a nonfood-grade basting brush used in food. /utilizing small paint brush for butter
16-01-1 Critical. Observed missing/inaccurate warewashing machine data plate.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /cooks line /waite station Corrected On Site. Repeat Violation. X2
22-22-1 Critical. Observed moderetly encrusted material on can opener.
22-23-1 Critical. Observed moderetly encrusted, soiled material on slicer and onion slicer. Repeat Violation. X 2 Corrected On Site.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. /dishes stored top shelf cooks line
24-06-1 Observed clean cups stored on dirty rack Corrected On Site.
24-10-1 Observed utensils stored in crevices between equipment. /knives in between cooks line/table Corrected On Site. Repeat Violation. X 2
31-09-1 Critical. Handwash sink not accessible for employee use at all times. /blocked by equipment Corrected On Site.
35A-03-1 Critical. Observed 1 dead roaches on premises/waite station exterminator was here in a. M
37-14-1 Observed ceiling in disrepair. /water damage kitchen area
41B-03-1 Critical. Observed unlabeled spray bottle. / degreaser also stored with clean equipment Corrected On Site.
47-06-2 Critical. Observed extension cord in use for non-temporary period. /to stand alone freeze For reporting purposes only.

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3466298
Inspection Date: Monday, November 10, 2008
Inspection Number: 1809712
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 19
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /bulk product (flour)
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. /hollaindaise sauce cooks line
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /roast beef in walk in cooler
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
08A-28-1 Critical. Observed food stored on floor/onions walk in cooler. Repeat Violation.
11-06-1 Critical. Observed employee with burns handling food. /was utilizing gloves-needs water proof bandage to protect Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
12A-26-1 Critical. Observed an employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Corrected On Site.
13-02-1 Observed employee with ineffective hair restraint. /cooks line,waitress toast area. Repeat Violation.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. All boards. Repeat Violation.
15-31-1 Observed nonfood-contact equipment in poor repair/vulcan oven,cooler,missing panels to cover wiring,door handle miss7on refrigerator. Repeat Violation.
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. /shelf under steam table holding cambro's appears rusted/soiled
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. /several on cooks line,toast area,waite station
22-09-1 Critical. Food-contact surfaces not cleaned after being contaminationed. /cutting board cooks line beef juices Corrected On Site.
22-12-1 Critical. Observed the use of an unclean thermometer. Corrected On Site.
22-23-1 Critical. Observed heavily encrusted, soiled material on slicer.
24-10-1 Observed utensils stored in crevices between equipment. /knives between cooler and table. Repeat Violation.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. / employee handsink by dishmachine
32-04-1 Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3181903
Inspection Date: Friday, August 22, 2008
Inspection Number: 1666132
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 14
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
05-09-1 Critical. No conspicuously located thermometer in holding unit. /refrigerators 1 or 2 waite station
08A-27-1 Critical. Observed raw animal food stored over cooked food. /raw beef over cooked bacon Corrected On Site.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items,and putting on gloves without washing hands Corrected On Site. Repeat Violation.
13-02-1 Observed employee with ineffective hair restraint. /
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
15-31-1 Observed vulcan oven panels missing exposing wires
15-31-1 Observed door to walk in cooler peeling breaking apart-(facility is replacing door)
22-22-1 Critical. Observed heavily encrusted material on can opener.
23-03-1 Observed heavy build-up of grease on hoods
32-04-1 Critical. Bathroom not enclosed with tight-fitting, self-closing doors/mens room
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
37-14-1 Observed ceiling water damage a couple tiles in the dining and kitchen area-from storm /
42-11-1 Observed unnecessary items on the premise. /old equipment stored out back in enclosure (cooler-fryer-stand alone freezer other items )
51-29-1 Observed no child labor law poster.

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3 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 3132078
Inspection Date: Friday, June 06, 2008
Inspection Number: 1638259
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 15
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-12-1 Critical. Observed shell eggs in use or stored with cracks or broken shells. Corrected On Site.
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /on cooks line. Repeat Violation.
03D-05-1 Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. /baked potatoes & mashed potatoes cooled over night in refrigerator reviewed cooling process with employee stop sale on product
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. /raw beef/raw chicken stored next to each other stand alone freezer-back area
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. /when putting on and changing gloves Corrected On Site.
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
24-10-1 Observed utensils stored in crevices between equipment. /knives between tsble-ric
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom.
35A-03-1 Critical. Observed 2 dead roaches on -facility has recently been sprayed no other dead roaches observed or evidence of any other activity-called district office-spoke with Valerie Freeman Corrected On Site. /
41A-04-1 Critical. Observed toxic item on premise that is not required for the operation of establishment. /raid in cabinet ladies room
45-04-1 Critical. Current Hood suppression system report list violations #22-division notifies SFM. Repeat Violation.
50-07-1 Critical. Observed incorrect information on Hotel and Restaurant license. /facility has 07 license posted called district office to confirme current & active. Repeat Violation.
51-11-1 Carbon dioxide/helium tanks not adequately secured.

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 2873910
Inspection Date: Friday, January 25, 2008
Inspection Number: 1551791
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 12
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name. /in use on cooks line honey,oil
08A-28-1 Critical. Observed food stored on floor. /onions walk in cooler
10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. /flour
14-37-1 Observed cutting board heavily grooved/pitted and no longer cleanable. /cooks line
15-28-1 Hood filters are not tight-fitting and firmly held in place - leaving open spaces.
22-22-1 Critical. Observed heavily encrusted material on can opener.
24-05-1 spoons by toaster/not protected from contamination /in little cambros with bread ties crumb residue
24-10-1 Observed utensils stored in crevices between equipment. /knives stored in between table and cooler
41A-10-1 Critical. Observed toxic item improperly stored. /unlabeled cleaner stored on tray with clean glasses Corrected On Site.
41B-03-1 Critical. Observed unlabeled spray bottle. /by dishmachine area
45-33-1 Critical. Current hood suppression system report lists violations. Division notifies SFM #22 on report technicion statement in comment section
50-07-1 Critical. Observed incorrect information on Hotel and Restaurant license. /old 07 license posted-called verified current active

Inspection For: 2002 DINER
License Number: 1504191
License ID: 2470008
Inspection Visit ID: 2873912
Inspection Date: Friday, October 19, 2007
Inspection Number: 1551792
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 33
Number of Critical/Risk Violations: 20
Number of Noncritical Violations: 13
Details
ViolationObservations of Inspector [as written on inspection]
02 Critical. Original container: properly labeled, date marking
02 Critical. Original container: properly labeled, date marking
02 Critical. Original container: properly labeled, date marking
03c Critical. Foods properly cooked/reheated
06 Critical. Potentially hazardous food properly thawed
10 In use food dispensing utensils properly stored
11 Critical. Personnel with infections restricted
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
12a Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
14 Food contact surfaces designed, constructed, maintained, installed, located
15 Non-food contact surfaces designed, constructed, maintained, installed, located
18 Pre-flushed, scraped, soaked
1b Wholesome, sound condition
22 Critical. Food contact surfaces of equipment and utensils clean
23 Non-food contact surfaces clean
23 Non-food contact surfaces clean
24 Storage/handling of clean equipment, utensils
29 Plumbing installed and maintained
30 Critical. Cross-connection, back siphonage, backflow
31 Critical. Toilet and handwashing facilities, number, convenient, designed, installed
32 Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
35 Critical. Outer openings protected, presence of insects/rodents.
36 Floors properly constructed, clean, drained, coved
37 Walls, ceilings, and attached equipment, constructed, clean
38 Lighting provided as required. Fixtures shielded
41b Critical. Toxic items labeled and used properly
42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
45 Critical. Fire extinguishers - proper and sufficient
47 Critical. Electrical wiring - adequate, good repair
47 Critical. Electrical wiring - adequate, good repair
50 Critical. Current license properly displayed

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: 2002 DINER
License Number: 1504191
Inspection Date: Wednesday, February 07, 2007
Inspection Number: 1495333
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 21
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 13
Details
3 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 13 which requires:
  • “Clean clothes, hair restraints”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 21 which requires:
  • “Wiping cloths clean, used properly, stored”
2 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
2 violations of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 violation of code 33 which requires:
  • “Containers covered, adequate number, insect and rodent proof, emptied at proper intervals, clean”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”
1 violation of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
2 risk violations of code 41 which requires:
  • “41a - Toxic substances properly stored.”
  • “41b - Toxic substances properly labeled, used.”

Inspection For: 2002 DINER
License Number: 1504191
Inspection Date: Wednesday, July 26, 2006
Inspection Number: 1495334
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 26
Number of Critical/Risk Violations: 14
Number of Noncritical Violations: 12
Details
3 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
2 risk violations of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
1 critical violation of code 05 which requires:
  • “Thermometers provided and conspicuously placed.”
1 risk violation of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 risk violation of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
2 violations of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 18 which requires:
  • “Pre-flushed, scraped, soaked”
3 violations of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
3 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 violation of code 25 which requires:
  • “Single service items properly stored, handled, dispensed”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 34 which requires:
  • “Outside storage area clean, enclosure properly constructed”
2 violations of code 37 which requires:
  • “Walls, ceilings, and attached equipment, constructed, clean”
1 violation of code 51 which requires:
  • “Other conditions sanitary and safe operation”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day 2002 Diner And Catering in Barefoot Bay Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Barefoot Bay's 2002 Diner And Catering.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while 2002 Diner And Catering may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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