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Licensee
Name:
RICHARD'S PLACE
License Number:
SEA5200016
Rank:
Seating
License Expiration Date:
06/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
316 E SILVER SPGS BLVD OCALA, FL 34470-5830
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
01/29/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
0
3
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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.
Basic - Dead roaches on premises.
Seven dead by the double door cooler.
One dead on the all by the dirty dish shelving.
Three dead under the three compartment sink
Six dead by the freezers in the dish wash room.
Two dead under the dish machine.
Seven dead in the wait area.
Five dead in the rear storage room.
**Admin Complaint**
Basic - Water leaking from pipe and/or faucet/handle.
Water line for the cook line hand wash sink.
Repaired during this inspection. **Corrected On-Site**
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
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.
Cook cracked open raw shell eggs and then handled clean plates and ready to eat foods with bare hands without washing his hand and putting on gloves.
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Cook touching tomatoes and cooked foods with bare hands.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Wait Area:
Half Half 48°F
Creamer 69°F,
Butter 70°F **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above.
Cook line:
Link sausage 83°F. **Repeat Violation**
High Priority - Roach activity present as evidenced by live roaches found.
One live in the dry storage room.
One live in the wait area. **Admin Complaint**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Wait Area:
Half Half 48°F
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
