- Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in dirty container at dish machine.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris. Interior top of both microwaves.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes at 55° cooling overnight. This appears to be the only item in kitchen out of temp. No warning issued but stop saled.
- High Priority - Displayed food not properly protected from contamination. Cook cracks eggs then throws shells away throwing them/dragging them across top of prep table.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook rinsed knife instead if wash, rinse and sanitize. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Potatoes cooked yesterday, cooled overnight, holding at 55°. Stop sale issued.
- Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsed knife in cookline Handwash sink.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Butters and creamers both TCS FOODS cooling on a bed of ice. Advised and discussed ice bath.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One new employee and one expired at this time.
|
09/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Working containers of food removed from original container not identified by common name. Water and oil bottles
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.raw fish over veggies
- Intermediate - Soil residue in food storage containers.
|
3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A). Old labels stuck to clean containers.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Items on bottom shelf not inverted.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. utensils on clean dish shelf stored in heavily soiled container. **Corrected On-Site**
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink left on top of ice machine.
- Basic - Food storage container/container lid cracked or broken. Lean type containers cracked and chipped.
- Basic - Reuse of single-service articles. operator reusing egg crates to drain bacon. Advised not to use due to possible cross contamination. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter pats at front counter temped at 70-71°. Advised to keep in cooler or find other way to keep cold. Advised to rapid chill pats as they had been out approximately an hour.
- Intermediate - Heavy amounts of encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-dish washing area Handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator states he has not put them in cooler yet and have only been out for a short time. No stop sale issued due to amount of time they have been out.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasticio made and put into freezer then removed as needed. date made day 1, Date removed from freeze day 2, facility has 5 days from freezer removal to use product. Must be dated as so.
|
11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.
|
6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, dish area. **Corrected On-Site**
- Observed cutting board grooved/pitted and no longer cleanable, small board at the front counter toast station.
- Critical - Observed encrusted, soiled material on slicer.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit, spoons and ladle in heavily soiled water in the steam table. **Corrected On-Site**
- Observed reach in cooler gasket torn/in disrepair, cook line unit.
- Observed reuse of single-service articles, cardboard egg crate used to drain cooked bacon on. **Corrected On-Site**
|
12/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Chest freezer gasket heavily soiled (by slicer)
- Cutting boards grooved and stained (cookline)
- Critical - Employee smoked then returned to kitchen touched unwashed fruit w/out washing COS
- Heavy cream and sour cream not dated
- Hood filters moderately soiled with grease
- Ice machine not operational at this time
- Last inspection not available (COS) when operator came in
- Critical - No soap at sink at cookline COS
- Critical - One new employee - cook (no training available)
- Operator George no hair restraint (hair loose and unrestrained) COS
|
7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Repeat Violation. Blue label on 1 container.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. One stored on cutting board at cookline.
|
4/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Squeegie type tool in basin of handwash sink by 3 bin sink. Repeat Violation.
- 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. No proof available for George.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits-all bulk storage containers on shelf in prep/storage area. Repeat Violation.
- Observed gaskets with throughout facility with debris and slimy/mold-like build-up.
- Critical - Observed heavy black buildup of slime in the interior of ice machine.
- Observed heavy build-up of food debris, dust or dirt on nonfood-contact surface. Faucet handles abnd papertowel disperser at cookline.
- Critical - Observed interior and exterior of microwave heavily soiled.
- Observed old labels stuck to food containers after cleaning. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter pats holding at 53F. Staff stated it had been there for less than 1/2 hour-advised quick chill to 41 or colder and hold under refrigeration.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes holding at 64F. Operator states they have been holding in ambiant air for 10-15 minutes. Advised quich chill to 41 or colder.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk, sour cream, pastas and other items including ground beef wrapped in grape leaves and rice pudding.
- Critical - Observed raw animal food stored over ready-to-eat food. Cook put flats of raw shell eggs into reach-in cooler, over ready to eat sliced cold cuts, cole slaw and cheeses. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300+ ppm. Corrected On Site. Repeat Violation.
- Observed unused and unprotected place settings left on table with seated customers. Advised to remove whe 2 set at 4 top.
- Wet mop not hung to dry-left in corner by office door.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. At least one clear round on shelves near ice machine.
|
2/7/2012 | Routine - Food | Warning Issued |
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Thermometers, gauges, test kits provided
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Toxic items labeled and used properly
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Foods properly cooled
- Foods properly cooled
- Other conditions sanitary and safe operation
- Pre-flushed, scraped, soaked
- Critical - Sanitization-concentration and/or temperature
|
8/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Can opener blade not kept sharp - observed metal shavings.
- Critical - Cooked vegetables not held at 135 degrees Fahrenheit or above, sheet pan of cooked potatoes under the flattop grill are at 86 degrees F. Recommended rapidly chilling to at least 41 degrees F.
- Critical - Hand wash sink lacking proper hand drying provisions, dish area handwash sink.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
- Critical - Observed empolyee wash hands with no hot water, also lwashed hands less than 20 seconds. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets with slimy/mold-like build-up, cookline reach in coolers.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, chlorine wiping cloth sanitizer tested at 200 ppm. Repeat Violation.
- Critical - Shell eggs held on cookline maintained an ambient air temperature greater than 45 degrees Fahrenheit, raw shell eggs ambient air temperature on the cookline is at 67 degrees F.
|
3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, gyro meat cone on spit that is currently turned off is at 103 degrees F. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit, cookline utensils stored in 82-87 degrees F standing unclean water. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0ppm. Must discontinue use of machine for sanitizing and manually sanitize until machine can be repaired.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses, several areas on the cookline.
- Critical. Hand sink missing in food preparation room or area, observed dessert display case where servers dispense desserts for customers on counter with cash register. Either case and desserts must be moved to counter near pick up window where handwash sink is located, or pre wrap desserts in kitchen and have servers dispense- without unwrapping them- to customers, or plan review will be required and a handwash sink installed in register area where case is currently located.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, wiping cloth sanitizer tested at 200 ppm chlorine. Corrected On Site.
|
11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, several packages of open deli meats in the reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, butter packets at the front counter are at 71 degrees F. Corrected On Site.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above, potatoes on cookline are at 86 degrees F. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food, plastic wrapped raw hamburger and pork chops stored over pan of bread pudding in the reach in cooler. Raw cone of gyro meat sitting unwrapped on sheet of deli paper stored over open packages of deli meats in the reach in cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area, cone of gryo meat sitting unwrapped in a sheet of deli paper in the reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled sliced melon with bare hands. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, front counter beverage cooler.
|
4/6/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
1/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans, dented cans of garbanzo beans.
- Critical. Cooked vegetables not held at 135 degrees Fahrenheit or above, sheet pan of cooked potatoes on flattop are at 99-120 degrees F. Repeat Violation.
- Critical. Cooked meats or poultry not held at 135 degrees Fahrenheit or above, sausage patties on the cook line area at 116 degrees F. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, open tube of raw ground beef stored directly on top of open package of raw pork chops in the reach in cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food, raw ound beef, pork and fish stored over an open container of tomatoe sauce in the reach in cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area, numerous containers of food stored uncovered in both stand up reach in coolers.
- Critical. Observed employee dry hands on cloth towel after washing, cook.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area, server drinking from open coffee cup.
- Observed heavy build-up of grease on nonfood-contact surface, shield on gyro broiler.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean beverage pitchers stored directly next to server station hand wash sink.
- Observed reuse of single-service articles, milk jug reused to store brewed iced tea.
- Observed dusty ceiling tiles and/or air conditioning vent covers, both restroom's and kitchen.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Repeat Violation.
- Observed personal care item stored with food, hats hanging on dry food storage rack in kitchen.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering, heavily soiled aprons hanging on dry food storage rack in the kitchen.
|
8/28/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 9/12/2008 | Complaint Full | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Vista Grille, 466 Sw Port St Lucie Blvd Ste 101, Port St Lucie, FL »