- Basic - Food storage container/container lid cracked or broken. (Lexane lids in walk in cooler, cracked or with broken corners.) **Repeat Violation** **Warning**
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11/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Food storage container/container lid cracked or broken. (Lexane lids in walk in cooler, cracked or with broken corners.) **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board at cook line. **Corrected On-Site** **Warning**
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (100ppm quaternary ammonium wiping cloth bucket) **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. (At bar, heat strip did not turn black) **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (45°F corn, 49°F -51°F boiled chopped egg, ). Items replaced. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. ( 79°F cooked rice under counter, 86°F steamed vegetables under counter) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. ( 79°F cooked rice under counter, 86°F steamed vegetables under counter, not time marked per corporate plan.). Items discarded and replaced. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.(113°F mushrooms not time held in hot table with other items time held) Discarded and replaced. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (113°F mushrooms not time held in hot table with other items time held, 45°F corn, 49°F -51°F boiled chopped egg ) **Repeat Violation** **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. (Upper make table at salad station: 45°F corn, 51°F cut tomatoes, 49°F -51°F boiled chopped egg, 45°F feta cheese) **Warning**
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11/07/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken. (Multiple in walk in and on cook line.) **Repeat Violation**
- 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. (Multiple hand wash, barehand contact and glove use issues.)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (For lettuce in cookline dispenser bins or cooked pasta.)
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07/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dead roaches on premises. (1 dead on floor of dry storage supply-linen room. 2 observed in dry storage near dish machine)
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. (Shoes on lower rack of dry storage rack next to boxes of mayonnaise clean pans.) **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. (Multiple in walk in and on cook line.) **Repeat Violation**
- Basic - In-use tongs stored on equipment door handle between uses with ends contacting interior and exterior of trash can. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Old food stuck to clean dishware/utensils. (Food racks still soiled on dry storage room storage racks.)
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Water leaking from faucet/faucet handle. (Kitchen 3 compartment sink.)
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. (0ppm on cooks line) **Corrected On-Site**
- High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. (Observed cook separate buns and put onto grill with bare hands. Then observed cook remove buns from grill and plate them bare handed.)
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. (47°F -58°F cooked pasta) Employee states portioned cooked pasta is held in bin on lower shelf of cookline, unrefrigerated, until used-not on a 4 hour time hold.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. (Cook wiping gloved hands on apron during and in-between many food handling tasks.) **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. (At salad prep sink in back of kitchen, raw ribs in container on counter next to bay if raw onions while lettuce is being prepped on opposite side of table.) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (45°F -48°F lettuce in right side overhead dispenser, 44°F caesar lettuce in left side of left bin, mixed salad for blue cheese salad 46°F in right side of left bin)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. (Raw chicke over ahi tuna in walk in) **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. (Approximately 70 dried droppings in dry storage room near dish machine.)
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. (Observed cook put raw burgers onto grill with gloved hands, then open other coolers using same gloved hands to put raw chicken on grill. Contamination of equipment handles from raw meats)
- High Priority - Stop Sale issued due to adulteration of food product. (Bare hand contact of grilled buns)
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. (Cut cleaned lettuce, cooked pasta)
- 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. (Multiple hand wash, barehand contact and glove use issues.)
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.(Unaware cooked pasta could not sit at room temperature all day. Kitchen manager not observing several hand washing issues on cookline.)
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. (Cook with continuous hand wash-sanitary glove use-bare hand contact violations.)
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. (Observed cook remove gloves after handling raw beef, then raw chicken and clean hands in sanitizer bucket before using hand sink.)
- Intermediate - Encrusted, soiled material on slicer hanging over 3 bay sink.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. (For lettuce in cookline dispenser bins or cooked pasta.)
- Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. (Unaware cooked pasta could not sit at room temperature all day.)
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. (Grilled onions, cooked ribs)
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07/25/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Also with no lid. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. (Cell phone) **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.(bar)
- Basic - Food storage container/container lid cracked or broken. (Multiple at back prep line) **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. (At bar)
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. (Walk in unit) **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. (Fryer cooler) **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated black debris in vegetable prep, 2 bay sink area.
- Basic - Wall soiled with accumulated food debris in dry storage. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. (Beef at 43°F-48°F in upright cooler at cook line.) (corrective action taken)
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site** **Repeat Violation**
- Intermediate - Slicer blades of multiple units soiled with old food debris. **Corrected On-Site**
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (Toilet paper) **Corrected On-Site**
- Basic - Condensation or other drainage not disposed of according to law.(broken lexan containers leaking liquid in walk in coolers )
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hole in wall.(under Dish Machine where water pipe runs )
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps.(walk in cooler)
- Basic - Old food stuck to clean dishware/utensils.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.(quat over 500) **Corrected On-Site**
- Intermediate - HACCP plan for special process lacking required information.
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12/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
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8/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.( Caesar dressing) **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Covered waste receptacle not provided in employee restroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable.(red board on food line) **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Equipment in poor repair.(victory reach in on line has pooling water and salad cooler ambient temp 58°) **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food storage container/container lid cracked or broken. **Warning**
- Basic - Food stored in holding unit not covered. **Corrected On-Site** **Warning**
- Basic - Food stored on floor.(baked potatoes) **Corrected On-Site** **Warning**
- Basic - Hole in ceiling.( ceiling tile above ice machine cannot be properly installed due to piping. **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated grease.(in kitchen area) **Warning**
- High Priority - Live flies in kitchen.(more than 10 flies on rack above 3 compartment sink resting on clean utensils. Dry storage more than 12 near potato bags and 12 by onion bags noted clear containers stored near potatoes have wet nesting, pooling water. Entrance to kitchen near bar has to many to count around high chairs on walls.) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.( salad cooler all PHF foods moved to other cooler) **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface.(weight scale) **Warning**
- Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris.(wall mounted slicer) **Warning**
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8/13/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.top shelf over cooks line
- Basic - Case/container/bag of food stored on floor in walk-in /freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on top shelf over cooks line
- Basic - Equipment in poor repair. Heavy carbon build up on sheet pans
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice 52? in reach in cooler note item placed in freezer **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork over ready to eat foods in walk in cooler
- Intermediate - Slicer blade guard soiled with old food debris. Veggie slicer on wall
- Intermediate - Soil residue in food storage containers. Herb containers in walk in cooler
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/13/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. near ice machine
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. meat reach in cooler on cooks line
- Critical - Hot water not provided/shut off at employee hand wash sink. at employee hand sink in bar area
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. less than 180 degrees note all items must be properly sanitized
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. utensils stored in soiled container on ice machine
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washing hands in three compartment sink
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. bacon garnishes Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter margarine on expo line 52 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steak in reach meat in cooler 49 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chopped eggs -cheese in salad deli style cooler 48 degrees note items spread out in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash on cooks line 53 degrees note product re-iced Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour cream and cheese on expo line 56 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sour horseradish and remo sauce 52 on expo line
- Critical - Observed raw animal food stored over cooked food. in grill reach in cooler raw meat over cooked
- Observed single-service articles stored without protection from contamination. cup holders at expo area not top protection
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8/10/2012 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven door handles
- Critical - No handwashing sign provided at a handsink used by food employees. missing in bare area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. in ice cream dip well
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. tops of microwave ovens on cooks line
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers. above dip well station
- Observed employee with no hair restraint. missing on employee doing food prep
- Critical - Observed encrusted, soiled material on slicer. potato slicer on wall
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. old foid build up in potato warmer
- Observed residue build-up on nonfood-contact surface. old food build up on fry cooler door handles
- Observed single-service articles stored without protection from contamination. single service items on cooks line need to be inverted
- Observed utensils in poor condition. broken/cracked food lids and pans
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture. broken at employee hand sink bar area
- Critical - No handwashing sign provided at a handsink used by food employees. missing at employee hand sink in bar area
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. missing on employee doing food prep
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting lemons Corrected On Site.
- Critical - Observed interior of microwave soiled. on cooks line
- Critical - Observed potentially hazardous food thawed in standing water. lobster tails in prep sink
- Observed residue build-up on nonfood-contact surface. old foid build up on deli style cooler on cooks line
- Observed utensils in poor condition. plastic food covers and containers cracked/broken
- Observed wall soiled with accumulated black debris in prep area.
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10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Lights not functioning in hood system light fixtures.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- Critical - Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Critical - Observed interior of microwave soiled.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris behind 2 compartment sink.
- Observed walls soiled with accumulated food debris.
- Critical - Working containers of food removed from original container not identified by common name.
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2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed ripped/worn tin foil used as grill line cover.
- Critical. Observed interiors of microwaves soiled.
- Critical. Observed buildup of slime in the interiors of ice machines.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on kitchen storage shelves.
- Observed gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
- Observed open dumpster lid.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed food debris accumulated on storeroom floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Lights missing the proper shield, sleeve coatings or covers.
- Light not functioning in hood system light fixture.
- Critical. Observed container of medicine improperly stored.
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11/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed ripped/worn tin foil used as shelf cover.
- Critical. No quaternary ammonium test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interiors of microwaves soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed grill line food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of grease on hood filters above grill line.
- Observed gaskets with slimy/mold-like build-up.
- Equipment and utensils not properly air-dried.
- Observed open dumpster lid.
- Observed food debris accumulated on walk in cooler floor.
- Observed walls soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in undrained ice.[seafood] Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical. Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed.[mop sink]
- Observed floor area(s) covered with standing water.[near ice-machine ]
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Repeat Violation.
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4/1/2010 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable.[damaged Lexan lids/containers]
- Critical. Violation: 35A-08-1 Observed live flies in kitchen.[fruit flies in storage area]
- Violation: 37-07-1 Observed wall soiled with accumulated dust.[above 3 compartment sink]
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.[cookline]
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.[current ]
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3/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.[ie sugar,flour,etc]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 3/23/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.[EXPO COOLER] This violation must be corrected by : 3/23/2010.
- Critical. No conspicuously located thermometer in holding unit.[salad cooler] Corrected On Site.
- Critical. Observed food stored in undrained ice.[lobster]
- Food-contact surface not smooth and easily cleanable.[damaged Lexan lids/containers]
- Critical. Observed buildup of slime in the interior of ice machine.[backsplash ]
- Critical. Observed encrusted, soiled material on wall slicer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[drawer on cookline]
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.[bowls,plates,etc on cookline]
- Critical. Observed live flies in kitchen.[fruit flies in storage area]
- Observed wall soiled with accumulated dust.[above 3 compartment sink]
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.[cookline]
- Critical. Hotel and Restaurant license not properly displayed.[current ]
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3/22/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 9/24/09. Corrected On Site.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 9/24/09.
- Critical. Violation: 08A-28-1 Observed food stored on floor.[both WIC & WIF]
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.[3cs]
- Critical. Violation: 30-06-1 Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed.[dishwash area]
- Critical. Violation: 32-22-1 Observed objectionable odors in dishmachine room.
- Violation: 36-11-1 Floors not maintained smooth and durable.[worn grout in kitchen ]
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9/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 9/24/09. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 9/24/09.
- Critical. Observed food stored on floor.[both WIC & WIF]
- Observed utensils in poor condition.{CRACKED ICE-SCOOP}
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.[3cs]
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.[scales]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[shelving ,exterior equipment ,etc throughout kitchen ]
- Observed single-service articles stored without protection from contamination.[styrofoam cups on shelf]
- Critical. Observed backflow/backsiphonage device does not meet construction/installation/maintenance/inspection/testing standards prescribed.[dishwash area]
- Critical. Observed objectionable odors in dishmachine room.
- Floors not maintained smooth and durable.[worn grout in kitchen ]
- Observed attached equipment soiled with accumulated grease.[filters;grease dripping from filters back onto grill] Corrected On Site.
- Wet mop not hung to dry.
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9/23/2009 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Outback Steakhouse, 4088 Park St, St. Petersburg, FL »