- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor tiles cracked, broken or in disrepair. At bar area.
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Repeat Violation**
- Basic - Missing drain plug at dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bulk flour/breading a **Repeat Violation**
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Blue box in bar hand sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, men's
- Portable fire extinguisher gauge in red zone. For reporting purposes only. By door near pool tables
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Cutting board in kitchen
- Basic - Equipment in poor repair. Reach in cooler unable to maintain a temperature of 41° or below.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Floor tiles cracked, broken or in disrepair. Bar area
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Grease receptacle not on proper pad/nonabsorbent surface.
- Basic - No mop sink or curbed cleaning facility provided.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors. Back door
- Basic - Raw animal food stored above unwashed produce. Shelled eggs over celery in refrigerator.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Working containers of food removed from original container not identified by common name. Breading/ flour conatiners
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. See temperatures.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar
- 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. Only one employee training certificate.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no beard guard/restraint while engaging in food preparation.Cook.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - No copy of latest inspection report available.
- Basic - Outer openings not protected with self-closing doors.Kitchen screen door.
- Basic - Soiled dry wiping cloth in use.No sanitizer set up on Cookline. **Corrected On-Site**
- High Priority - Medicine stored in refrigerator/cooler with food.Pepto Bismol. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.Lysol spray bottle. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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5/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed interior of microwave soiled.
- Observed open dumpster lid.
- Critical - Observed small flying insects in bar area.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item improperly stored.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink....kitchen hand sink
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed unlabeled spray bottle.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated.....front entrance.For reporting purposes only.
- Critical - Observed buildup of slime in the interior of ice machine....guard plate inside ice machine.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/15/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured....behind bar
- Critical - Hand wash sink lacking proper hand drying provisions....near 3 comp sink.
- Critical - License expired within 30 days after expiration date.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 04/01/11.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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. This violation must be corrected by : 04/01/11.
- Critical - No thermometer provided to measure temperature of food product.
- Observed food debris accumulated on kitchen floor....behind cooking equiptment
- Observed food debris accumulated on kitchen floor....under prep tables.
- Critical - Observed interior of microwave soiled.
- Critical - Observed uncovered food in holding unit/dry storage area....flour and ketchup on prep tables.
- Critical - Working containers of food removed from original container not identified by common name.
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2/1/2011 | Routine - Food | Warning Issued |
- Observed mop/service sink in disrepair.....not connected to sewage system.
- Critical. Vacuum breaker mising at hose bibb....outside kitchen back door.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors....mens room door.
- Critical. No handwashing sign provided at a handsink used by food employees....men's room.
- Critical. No handwashing sign provided at a handsink used by food employees....ladies room.
- Critical. Observed misalignment of hood suppression system nozzles.....kitchen equiptment currently removed from under hood for cleaning and repairs. Operator will contactninspector when kitchen to reopen for food service. For reporting purposes only.
- Critical. No Certified Food Manager for establishment.....change of ownership. Operator has 60 days to obtain food mgr. 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. Certified Food Mgr. has 60 days to train new employees with approved training materials.
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7/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Current license properly displayed
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5/17/2010 | Routine - Food | Warning Issued |
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