IDEAL NUTRITION
350 HAVERHILL RD 100
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/28/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/21/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Approximately 50 cases of raw steak and 12 cases of raw chicken breast thawing at room temperature at food prep area. Advised operator to use approved thawing methods. Repeat Violation
- 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. Dishwasher (Chlorine 0ppm) Unable to fix Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage can and proceeded to open bags of guacamole. Manager educated employee to wash hands and change gloves. Dishwasher touched garbage can and proceeded to touch clean dishes before changing gloves and washing hands; educated; employee washed hands; Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Date marking label system marked all foods as 8 days after opening or preparation. Educated operator on properly tracking dates for date marking. Operator started reprinting the correct date marking during inspection. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table marinara sauce (58F@ - Cold holding) not prepared or portioned today. As per operator food out of temperature approximately 1 hour. Item moved to walk in cooler. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Whole breast cooked chicken (56F - Cooling) at 9:46 to 70 F at 10:46 since 9:00 ; in walk-in cooler #1; food overstocked in plastic containers; moved to different part of cooler; advised to store in single layer;
Food safety inspection conducted on 3/21/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 11/7/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermo tape failed to turn black tried three times. Advised to discontinue dish machine and use three compartment sink to sanitize. Warning - From follow-up inspection 2023-11-07: Sign posted Do not use. Waiting for technician. **Time Extended**
Food safety inspection conducted on 11/7/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/6/2023
High Priority
4
Intermediate
2
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Manager switched covered can from men's room. Corrected On-Site Warning
- 35B-02-4:Basic - Several (bug zappers )Insect control device installed over food preparation area throughout. Explained. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on speed rack at room temperature. Temperature 34 f. Manager moved speed rack to walk in cooler. Corrected On-Site Warning
- 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 checked 3 times. Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Thermo tape failed to turn black tried three times. Advised to discontinue dish machine and use three compartment sink to sanitize. Warning
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dishwasher handled soiled dishes then handled clean dishes without washing hands. Explained and he washed hands. Corrected On-Site Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on the splitter at mop sink. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sweet potato mash cooling tightly covered since 11:12 based on the label. Temperature 77 at 2:56 second temperature 73 at 3:32 pm, chicken stock 153 at 2:48 second temperature 140 at 3:31, at this rate of cooling it will not reach 135 to 70f within 2 hours. Explained. diced tomato onion mix Ambient cooling tightly covered 55 at 2:42 second temperature 53 at 3:29 prepared at 11:45 at this rate it will not cool to 41 f within 4 hours. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 11/6/2023 revealed 9 total violations (4 high priority, 2 intermediate, 3 basic).