- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Plumbing improperly installed.... secondary handsink not hooked up to plumbing
- Critical. Observed an uncovered electrical box....dining room. For reporting purposes only.
- Critical. Observed expired Food Manager Certification. This violation must be corrected by : 02/01/11.
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12/1/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit. Cooler in server station.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. (sanitizer bucket empty)
- Critical. Vacuum breaker mising at hose bibb. Hose outside back door.
- Critical. Covered waste receptacle not provided in women's bathroom. Bar stroom.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- 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. Establishment has sixty days from date of hire to complete approved food handler training.
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6/11/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
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6/3/2010 | Routine - Food | Administrative determination recommended |
- Critical. (D) Except as specified in Paragraphs (E) and (F) of this section, a container of refrigerated, READY- TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT and subsequently opened and frozen in a FOOD ESTABLISHMENT shall be clearly marked: (1) When the FOOD is thawed, to indicate that the FOOD shall be consumed within 24 hours; or (2) To indicate the time between the opening of the original container and freezing that the FOOD is held refrigerated and which is, including the day of opening the original container: (a) 7 calendar days or less, after opening the original container if the FOOD is maintained at ...(41 degrees Fahrenheit) or less, or (b) 4 calendar days or less after opening the original container if the FOOD is maintained at ...(45 degrees Fahrenheit) or less as specified under Paragraph 3- 501.16(C); and (3) When the FOOD is removed from the freezer, to indicate the date by which the FOOD shall be consumed which is: (a) 7 calendar days, minus the time before freezing, that the FOOD is held refrigerated if the FOOD is maintained at ...(41 degrees Fahrenheit) or less before and after freezing, or (b) 4 calendar days, minus the time before freezing, that the FOOD is held refrigerated if the FOOD is maintained at ...(45 degrees Fahrenheit) or less as specified under Paragraph 3-501.16(C) before and after freezing.
- Critical. (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical. Water source safe, hot and cold under pressure
- Critical. Electrical wiring - adequate, good repair
- Critical. Current license properly displayed
- Other conditions sanitary and safe operation
- Critical. Food management certification valid
- Critical. Employee training validation
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3/18/2010 | Routine - Food | Warning Issued |
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