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Sherwood Restaurant

Sherwood Restaurant
4335 London Town Rd
Titusville, FL 32796
(321)269-4653

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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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2 Food Service Inspections Since July 1, 2014
Inspection For: SHERWOOD RESTAURANT
License Number: 1506525
License ID: 5958009
Inspection Visit ID: 5419669
Inspection Date: Thursday, November 13, 2014
Inspection Number: 2452756
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 High Priority Violations: 1
Number of Intermediate Violations: 6
Number of Basic Violations: 14
Details
ViolationObservations of Inspector [as written on inspection]
51-11-4 Basic.Carbon dioxide/helium tanks not adequately secured.
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Down stairs storage
36-37-4 Basic.Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Mens restroom. Bare wood
21-24-4 Basic.Clean linens stored on floor.
32-12-4 Basic.Covered waste receptacle not provided in women's bathrooms
23-25-4 Basic.Heavy Build-up of grease/dust/debris on hood filters.
36-13-4 Basic.Heavy food and grease accumulated under cooking equipment.
36-24-4 Basic.Hole in wall behind cook line cooler
22-19-4 Basic.Interior of microwave soiled with encrusted food debris. Bar
29-11-4 Basic.Leaking pipe at plumbing fixture. 3 bay sink at the upstairs bar
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage where food is stored **. Repeat Violation**
51-13-4 Basic.No Heimlich maneuver/choking sign posted. **Corrected On-Site** **. Repeat Violation**
51-18-4 Basic.No copy of latest inspection report available.
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Porous concrete walls not sealed, large holes in dish room. **. Repeat Violation**
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef over raw shrimp
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. Pulled pork
22-05-4 Intermediate.Cook line Cutting board(s) badly stained/soiled.
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **. 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. Soups
22-07-4 Intermediate.Slicer blade guard heavily soiled with old food debris.
22-06-4 Intermediate.Slicer blade heavily soiled with old food debris.

Inspection For: SHERWOOD RESTAURANT
License Number: 1506525
License ID: 5958009
Inspection Visit ID: 5415857
Inspection Date: Wednesday, September 17, 2014
Inspection Number: 2451576
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
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: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
16-13-4 Basic.Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
10-08-4 Basic.Ice scoop handle in contact with ice. **Corrected On-Site**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry storage
51-13-4 Basic.No Heimlich maneuver/choking sign posted.
33-03-4 Basic.No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
36-25-4 Basic.Wall in disrepair. In dish room
36-30-4 Basic.Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In dish room operator will paint prior to opening
22-24-4 Intermediate.Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
27-16-4 Intermediate.Hot water not provided/shut off at employee handwash sink. At tripe sink, will use dish machine
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Sherwood Restaurant in Titusville 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 Titusville's Sherwood Restaurant.

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 Sherwood Restaurant 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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