- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... meats, cooked vegts, cut tomatoes 47f in line cooler.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
4/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... meats, cooked vegts, cut tomatoes 47f in line cooler.
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above... rice, mtballs 116-129f in steam table. Reheated to hold. Insufficient water level in double-pan.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method... heavy covered plastic containers in walk-in.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... chili at 56-60f overnight cooling.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine... chlorine.
- Violation: 29-17-1 Waste line missing at soda gun holster... 2 at bar.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53B-04-1 Employees have not received training related to their assigned duties... cooks not familiar with proper cooling procedures or required time/temp parameters.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
2/17/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)... 30lbs chili 56-60f from overnight cooling.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... meats, cooked vegts, cut tomatoes 47f in line cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above... rice, mtballs 116-129f in steam table. Reheated to hold. Insufficient water level in double-pan.
- Critical. Observed food being cooled by nonapproved method... heavy covered plastic containers in walk-in.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours... chili at 56-60f overnight cooling.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures... line cooler.
- Critical. Observed food stored on floor... bag of onions in kitchen.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect... handling rte deli meats. Corrected On Site with gloves.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine... chlorine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing... at bar, 0ppm chlorine.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored... next to sink without splashguard protection, server station.
- Plumbing system in disrepair... food clogging hand sink drain. Corrected On Site.
- Waste line missing at soda gun holster... 2 at bar.
- Critical. Hand wash sink lacking proper hand drying provisions... cook line.
- Critical. Hand wash sink lacking proper hand drying provisions... dish area.
- Critical. Hand wash sink lacking proper hand drying provisions... prep area.
- Critical. Observed unlabeled spray bottle... kitchen.
- Critical. Observed unlabeled spray bottle... at bar.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Employees have not received training related to their assigned duties... cooks not familiar with proper cooling procedures or required time/temp parameters.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
2/16/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
8/18/2009 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
7/30/2009 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit... onions/mushrooms on line. Cook explained 4hr holding procedure but foods not labeled. Corrected On Site.
- Observed equipment in poor repair... ice maker door.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength... service tech on site during inspection. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner... cocktail forks.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored... wrapped silverware under bug light at outside bar. Corrected On Site. Corrected On Site.
- Observed single-service articles improperly stored... plastic cups not inverted. Corrected On Site.
- Waste line missing at soda gun holster... 3 at main bar. Corrected On Site.
- Drain cover(s) missing... under chemical storage shelf.
- Critical. Observed handwash sink used for purposes other than handwashing... soda pitcher stored in basin at bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory... men's restroom.
- Critical. Observed live flies in kitchen... 4-5 at dish area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation... holes at bottom of back door.
- Critical. Observed unlabeled spray bottle... cleaner by 3-comp sink.
- Critical. Manager lacking proof of Food Manager Certification.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment... to be complied by 8/16/09 per inspection/warning from 6/16/09.
|
7/29/2009 | Routine - Food | Warning Issued |
| No report available. | 6/16/2009 | Complaint Full | Warning Issued |
| No report available. | 3/25/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bj's Sports Bar & Grille, 23 Sw Monterey Road, Stuart, FL »