- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor tiles missing at cookline.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food (sauce) and rim of the container.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (tomatoes - 47f). **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked onions cold held at greater than 41 degrees Fahrenheit (47f). **Corrected On-Site**
- High Priority - Cut cabbage cold held at greater than 41 degrees Fahrenheit (45f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (sausage - 51f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at backline.
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9/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups not stored in a protected manner at frontline.
- Basic - Floor tiles at cookline cracked, broken or in disrepair.
- Basic - Food (dough) stored on floor in walk in freezer.
- Basic - Food (soup) stored near sink at backline; exposed to splash.
- Basic - No handwashing sign provided at hand sink at cookline.
- Intermediate - Interior of reach-in cooler at cookline soiled.
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3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil (knifes) stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Critical - Observed potentially hazardous food (batter mix) cold held at greater than 41 degrees Fahrenheit (45f). **Corrected On-Site**
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11/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floor at cookline not maintained smooth and durable.
- Observed in-use utensils (knives) stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food (batter mix) cold held at greater than 41 degrees Fahrenheit (51F). Corrected On Site.
- Critical - Observed raw animal food (beef) stored over ready-to-eat food (bacon) in cookline cooler.
- Critical - Observed soiled reach-in cooler gaskets on unit at cookline.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed dented can (olives) in dry storage area.
- Critical - Observed potentially hazardous food (butter milk) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical - Observed potentially hazardous food (creamers) cold held at greater than 41 degrees Fahrenheit (62F). Corrected On Site.
- Critical - Potentially hazardous food (soup) not held at 135 degrees Fahrenheit or above (119F). Corrected On Site.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food (chicken) at cookline cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical - Observed spray bottle on chemical rack which needs to be relabeled.
- Observed utensils (knives) at cookline stored in crevices between equipment.
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6/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-service items (trays) stored on floor at wait station. Corrected On Site.
- Observed utensils (spatulas) stored in crevices between equipment. Corrected On Site.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (chicken) cold held at greater than 41 degrees Fahrenheit (44F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (44F).
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food (juice) stored in ice used for drinks at bar.
- Observed ice scoop at bar with handle in contact with ice.
- Critical. Observed employee fail to wash hands between glove changes.
- Observed utensils (knife) stored in crevices between equipment.
- Lights missing the proper shield, sleeve coatings or covers.
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8/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/22/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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